Pasta with Pesto Sauce

Pasta al Pesto

  • CUISINE_ICON
    CUISINE
  • CALORIES_ICON
    CALORIES
  • DIET_ICON
    DIET
  • COOKTIME_ICON
    TIME
Italian
est. 400 cal
Vegetarian
25 Min

Ingredients

FRESH FROM THE STORE

  • 1 cup Basil Leaves
  • 2 cloves Garlic
  • 1/2 cup Parmigiano Reggiano
  • 1/2 cup Pine Nuts

FROM YOUR PANTRY

  • 8 oz Rigatoni Pasta
  • 1/2 cup Extra virgin Olive Oil
  • Salt & Pepper to taste

Instructions

Step 1

Wash the Basil leaves and separate stems from leaves. Grate Parmigiano Reggiano Cheese.

Step 2

If you have a food processor read this step, otherwise go to step 3.
Place olive oil, garlic, 90% of the basil leaves, 90% of the cheese and pine nuts into the food processor. Then blend until you get a paste. Proceed to step 5.

Step 3

If you have a food processor read this step, otherwise go to step 3.
Place olive oil, garlic, 90% of the basil leaves, 90% of the cheese and pine nuts into the food processor. Then blend until you get a paste. Proceed to step 5.

Step 4

Boil 4 cups of water in a pot. Season with 1 tsp of salt. Add pasta. Cook for 4 minutes, stirring occasionally. Drain well and do not rinse.

Step 5

Place drained pasta in the pot again and add pesto paste. Mix ingredients well.

Step 6

Serve Pasta in a pasta plate or bowl. Garnish with remaining basil leaves and sprinkle Parmigiano cheese on top.