Rigatoni with pistachio, peas and basil pesto
Rigatoni with pistachio, peas and basil pesto
20 minutes total
A fresh twist on tradition with rigatoni tossed in a creamy pesto made from pistachios, peas and basil. Quick, vibrant and packed with flavor
Ingredients
Serves 4
| 11.5 oz | Barilla Rigatoni |
| 6 tbsp | Extra Virgin Olive Oil |
| 8 leaves | Basil |
| 1 cup | Shelled Pistachios |
| 1 cup | Peas, Defrosted |
| ¾ cup | Parmigiano Reggiano Cheese |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Boil the pasta according to directions and keep 1 cup of the boiling water.
Step 2
Meanwhile, in a blender process pistachio until roughly chopped. Add peas, basil olive oil, and salt and pepper, then process a little longer until the mixture is smooth and well blended. Turn off the blender and stir in cheese, salt and pepper and place the mixture in a bowl, then dilute with 1 cup of pasta cooking water.
Step 3
Drain pasta and toss with pesto.