Rigattoni Pesto Pasta

 

 

 

 

 

for this pasta...i used

1/2 pack rigattoni wheat pasta (u can use penne or any other shape u like)

1/2 cup pesto sauce. ( u can make it or use store bought one. i used organic store bought one (it has pinenuts, extra virgin olive oil and basil)

and a blend of 6 italian cheese (parmesan, romano, asiago etc...) [try to use atleast 2 diff cheese..the flavor comes out better..use parmesan and any other]

4-6 cocktail tomatoes cut in 4  (or cherry tomatoes cut in half)

add salt to taste.

 cool pasta

1. cook pasta (with a little extra virgin olive oil so it doesnt stick) till fully done..(or keep them al dente if u like it to hav a bite)

2. in a bowl, add the pesto sauce and tomatoes. u  might hav to add some olive oil so the pesto properly coats the pasta.

3. mix the cooked pasta in above and toss. add salt and cheese and toss again.

4. serve cool with some salad.

for the same pasta but hot...

1. after the pasta is done..

2. take EVOO (extra virgin olive oil) and heat it, add the pesto sauce and cheese and mix

3. add the pasta

4. add salt and tomatoes last.

 

to make your own pesto sauce..

Ingredients

• 3 cups fresh basil leaves
• 1 1/2 cups chopped walnuts
• 4 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1 cup olive oil
• salt and pepper to taste
• 
  
• In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

Enjoy!!