This rigatoni with sun-dried tomato pesto is a vibrant, flavour-packed Italian dish that combines rich Mediterranean ingredients with quick, easy preparation.
Ingredients
320g Rigatoni
30g Pine nuts
10 Basil leaves
400g Sun-dried tomatoes in oil
20g Peeled almonds
Instructions
1. Start by preparing the pesto. Pour the sun-dried tomatoes into the mixer without draining off any of the oil they-re preserved in, then add the pine nuts and peeled almonds. Lastly add the basil leaves. Blend until the mixture is slightly grainy, then transfer into a small bowl and set aside.
2. Now heat some water in a saucepan, add salt, and pour in the pasta once it's come to a boil. Remove about 150ml of cooking water and set side
3. Drain the pasta two minutes before the cooking time stated on the packet is up.
4. In the meantime, take the pesto and place it in the saucepan where the pasta was cooked, adding a little cooking water to make it creamier.
5. Add the rigatoni to the pesto, stir to colour the pasta, and add more cooking water if necessary, adjusting to the thickness of the sauce.
6. Stir to combine everything and cook for a further two minutes over low heat to keep the sauce from drying out.
Nutritional content: per serving
Calories: 589kcal
Fat: 20.5g
Carbs: 84.4g
Sugars: 20.4g
Protein: 16.9g
Source: Giallo Zafferano
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