Pesto Rigatoni (Pasta al Pesto)

Name: Pesto Rigatoni (Pasta al Pesto)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 200 g rigatoni pasta; 100 g basil pesto; 2 tbsp olive oil; 2 tbsp grated Parmesan (optional); Salt to taste; Fresh basil leaves, for garnish

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Whipped up this creamy pesto rigatoni for dinner tonight several weeks ago. With just 100g of fresh homemade pesto, a handful of basil, and perfectly cooked pasta, a simple delicious meal was ready for my family of two. While you could serve yhis with grilled chicken, sautéed mushrooms, or cherry tomatoes for variation, it is in itself a complete meal - proof that delicious does not have to be complicated #CA2025

Bianca Mwale @bianca_eatsy

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Ingredients

30 min

2-3 servings

200 grigatoni pasta
100 gbasil pesto
Rebel Pesto
2 tbspolive oil
2 tbspgrated Parmesan (optional)
Salt to taste
Fresh basil leaves, for garnish

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Steps

30 min

1

Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 10–12 minutes, or until al dente. Drain pasta and reserve ¼ cup of the starchy pasta water and set it aside
2

In a shallow pan over low heat, add olive oil and the pesto. Stir gently for 30 seconds (do not let it smoke and burn)
3

Add the cooked rigatoni to the pan. Toss to coat evenly, adding a splash of reserved pasta water to loosen the sauce and make it silky
4

Stir in Parmesan if using. Plate and garnish with fresh basil leaves. Serve warm