I never get enough of basil Pesto pasta recipes. In this one I chose the Rigatoni Pasta which trap inside of them the pesto sauce which once I make, in some quantity, I store in the freezer in 250 ml jars.
Pesto Rigatoni
Have a look below at the full recipe. Don’t forget, you can always print it.
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Pesto Rigatoni
Servings: 4 People
Ingredients
- 500 gr Rigatoni Pasta
- 250 gr Pesto Genovese Sauce , press Pesto Genovese Sauce for recipe
- 30 gr Parmesan cheese , grated
- 5 Litres Water
- Sea Salt
Instructions
- In a Large pot or saucepan bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over low heat add the Pesto sauce and keep warm.
- Strain the pasta and return to the saucepan with the pesto sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Serve in a deep dish and put some Parmesan cheese.
