RIGATONI WITH BASIL PESTO
This Italian-inspired dish is a quick fix for a delicious dinner. Pasta tossed with cheesy basil pesto - a one-pot meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 14 to 16 minutes, stirring frequently, until tender but not mushy. While the water is heating and the pasta is cooking, continue with the recipe to make the pesto.
- To measure basil, firmly pack basil leaves into a measuring cup. Use a measuring cup for measuring dry ingredients. Rinse the basil leaves with cool water, and pat dry thoroughly with a paper towel or clean, dry kitchen towel. Peel the garlic cloves.
- In a food processor or blender, place the basil leaves, garlic, cheese, oil and pine nuts. Cover and process, stopping occasionally to scrape sides with rubber spatula, until smooth.
- Place a strainer or colander in the sink. Pour the pasta in the strainer to drain, and place in a large serving bowl or back in the Dutch oven. Immediately pour the pesto over the hot pasta, and toss until pasta is well coated. Serve with additional grated Parmesan cheese if desired.
Nutrition Facts : Calories 470, Carbohydrate 50 g, Cholesterol 5 mg, Fat 4 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 1 g, TransFat 0 g
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Jordan Brown
[email protected]This dish is a keeper! I'll be making it again and again.
Emily Solecki
[email protected]I would definitely recommend this recipe to anyone who loves pesto. It's a great way to use up fresh basil.
Daniel Grandinetti
[email protected]Overall, this is a great recipe for a quick and easy weeknight meal. The pesto is delicious, and the pasta is cooked perfectly.
Emily Thacker
[email protected]The pesto was a bit bland. I think I'll add some extra garlic and lemon juice next time.
Frey Perkins
[email protected]I found the pesto to be a bit too oily for my taste. I would recommend using less olive oil next time.
Jabedur rahman
[email protected]This dish is so versatile. I've served it with grilled chicken, roasted vegetables, and even just a simple salad.
Abdallah Abubakar
[email protected]I love that this recipe uses fresh basil. It really makes a difference in the flavor of the pesto.
Gulzar Baloch
[email protected]This was my first time making pesto, and it was surprisingly easy! The recipe was clear and concise, and the results were delicious.
Ntombokhanyo Xhatalaza
[email protected]I've made this recipe several times now, and it always turns out great. The pesto is so easy to make, and it really elevates the dish.
Rizwan Zahoor
[email protected]This rigatoni with basil pesto was a hit with my family! The pesto was incredibly flavorful, with just the right balance of basil, pine nuts, and Parmesan cheese. The pasta was cooked perfectly, and the combination of flavors was divine.