|
| |
|
 |
- Rigatoni with Tomatoes, Pesto, and Cream
- (Rigatoni con Pomodoro, Pesto e Panna)
|
-
- Ingredients:
-
For the Pesto:
25-30 fresh basil leaves
1 and 1/2 oz (40 grams) pine (pinoli) nuts
3 and 1/2 oz (100 ml) extra virgin olive oil
1 oz (25 grams) Parmigiano cheese, freshly grated
1 oz (25 grams) Pecorino cheese, freshly grated
Salt
For the Sauce:
- 11 oz (300 grams) fresh tomatoes, thinly sliced, or canned chopped tomatoes, drained
7 fl oz (200 ml) double cream
12 oz (350 grams) rigatoni pasta
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt
Directions:
Put the basil leaves in a food processor with the olive oil, pine nuts and a pinch of salt.
Process briefly at medium speed.
Add the two grated cheeses and process again.
Pour the cream into a saucepan, add the tomatoes and cook over a low heat for about 10 minutes.
Remove the pan from the heat and stir in the pesto.
Meanwhile, cook the rigatoni in a large pan of salted, boiling water until 'al dente', then drain and pour into a warm serving dish.
Sprinkle the pasta with the Parmigiano cheese and spoon the sauce over it. Serves 4.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
