Description
Indulge in the vibrant flavors of Pesto Rigatoni with Cherry Tomatoes, a delightful dish that’s perfect for any occasion. This easy-to-make pasta combines al dente rigatoni with a creamy homemade basil pesto, brightened by the sweetness of juicy cherry tomatoes. Ready in just 25 minutes, this recipe is ideal for quick weeknight dinners or summer gatherings. With its fresh ingredients and versatile nature, you can serve it as a light main course or a delicious side. Enjoy a nutritious vegetarian meal that bursts with flavor at every bite!
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. Drain, reserving 1/2 cup pasta water.
- In a food processor, blend basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. Gradually add olive oil until smooth.
- Toss the cooked rigatoni with pesto in a large bowl, adding reserved pasta water for desired creaminess.
- Gently fold in halved cherry tomatoes.
- Serve garnished with additional Parmesan and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg