Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- In a food processor, blend basil, pine nuts, Parmesan, garlic, salt, and pepper until finely chopped. Slowly drizzle in olive oil while blending until smooth.
- In a large bowl, combine cooked rigatoni with pesto, adding reserved pasta water gradually for desired creaminess.
- Gently mix in halved cherry tomatoes until evenly distributed.
- Serve immediately with optional balsamic glaze and additional Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 420
- Sugar: 3g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg