Description
Pesto Rigatoni with Cherry Tomatoes is a delightful and vibrant dish that brings together the fresh flavors of homemade basil pesto and sweet cherry tomatoes.
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
Instructions
- Cook the rigatoni in salted boiling water until al dente (about 8-10 minutes). Drain and reserve 1/2 cup pasta water.
- In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, salt, and pepper until finely chopped. Gradually drizzle in olive oil while blending until smooth.
- In a mixing bowl, combine cooked rigatoni with pesto. Add reserved pasta water if needed for creaminess.
- Fold in halved cherry tomatoes gently.
- Transfer to a serving dish and garnish with additional Parmesan and fresh basil leaves.
Notes
- Serve as a main course or alongside your favorite side dishes.
- Ideal for quick weeknight dinners or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Pesto, Rigatoni, Cherry Tomatoes, Italian Pasta