Description
12 oz rigatoni pasta
1 cup fresh basil leaves
¼ cup pine nuts, toasted
1 clove garlic
½ cup grated Parmesan cheese
⅓ cup olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt and black pepper, to taste
½ cup crumbled feta cheese
¼ cup extra toasted pine nuts for garnish
Directions:
Cook the rigatoni according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
In a food processor, blend basil, toasted pine nuts, garlic, Parmesan, olive oil, lemon juice, lemon zest, salt, and black pepper until smooth. Add a bit of
reserved pasta water if needed to loosen the pesto.
Toss the cooked rigatoni with the lemon pesto until well coated.
Divide the pasta into serving bowls and sprinkle with crumbled feta and extra toasted pine nuts.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 370 per serving Servings: 4 servings
