Rigatoni with red pesto
- Portion size: Serves 4
- Hands on time 20 mins, plus making the rigatoni (see recipe).
- Difficulty: easy
If you’re looking for a quick and easy midweek meal, look no further. Add fresh pesto to this rigatoni recipe for a flavourful summer dish.
Join Extradelicious to unlock Cook Mode
Ingredients
- 25g pine nuts, toasted
- 1 garlic clove, halved
- 25g sun-dried tomatoes in oil, drained
- 2 tbsp grated fresh vegetarian Parmesan
- Handful fresh basil leaves
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp tomato purée
- 1 quantity rigatoni
- Small sprigs of basil leaves and Parmesan shavings, to serve (optional)
Join Extradelicious to unlock Cook Mode
Method
- Place the pine nuts, halved garlic, sun-dried tomatoes, Parmesan, basil leaves and the olive oil in the Multi-Mill and pulse until coarsely chopped, or a little longer if you prefer a smoother sauce. Stir in the lemon juice and tomato purée. Set aside while you cook the pasta.
- Place the rigatoni in a pan of boiling lightly salted water and cook for 2–3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the rigatoni completely.
- Drain the pasta, then return to the pan. Add the red pesto and toss well to coat the pasta.
- Divide the pasta between warm serving bowls and garnish with the basil sprigs and shavings of Parmesan to serve, if you wish.
Leave a comment, question or tip