Pesto Rigatoni
For the millionth time
Hi! I'm Ellie. I'm currently a student at UPenn. I love cooking and have been experimenting with pasta, baking etc.
Ellie Harris•
January 10, 2025
Ingredients (10)
Ingredients (10)
Pesto
Instructions
Bring a large pot of generously salted water to a boil.
Add rigatoni (1 lb) and cook according to package directions until al dente (usually about 12-14 minutes).
Reserve 1 cup of pasta water before draining.
Pesto
While pasta is cooking, make the pesto: in a food processor, combine basil (2 cups), garlic (3 cloves), and pine nuts (⅓ cup). Pulse until coarsely chopped.
With the food processor running, slowly drizzle in olive oil (½ cup) through the feed tube until well combined.
Add parmesan cheese (½ cup), pecorino romano (¼ cup), salt (½ tsp), and black pepper (¼ tsp). Pulse to combine.
Taste and adjust seasoning if needed
Return the drained pasta to the pot. Add the pesto and stir to combine.
If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency
Serve hot, with additional grated parmesan if desired.
