Pesto Rigatoni
Rigatoni tossed in homemade green pesto with baked cherry tomatoes and topped with parmigiano reggiano.
Ingredients
Directions
- 1
Season 500 grams of cherry tomatoes with salt and olive oil and place them in the oven at 200 degrees celcius for 20 minutes.
- 2
Meanwhile fry the pine nuts over medium heat till golden and place in a food processor with the basil, garlic, lemon juice, parmigiano, olive oil, salt and pepper and blend till smooth.
- 3
Boil the Rigatoni in plenty of heavily salted water till al dente. It will take 13 minutes.
- 4
Drain the pasta and add it to a bowl, then add the pesto and baked potatoes and toss to combine. Plate and garnish with fresh basil and grate plenty of parmigiano over the dish.
