Description
12 oz rigatoni pasta
1/2 cup fresh basil pesto (store-bought or homemade)
1/4 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper to taste
Fresh basil leaves, for garnish (optional)
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked rigatoni to the pan, tossing it in the olive oil and garlic. Stir in the basil pesto, adding a little reserved pasta water if needed to thin out
the sauce and coat the pasta evenly.
Sprinkle in the toasted pine nuts and grated Parmesan cheese. Toss to combine, allowing the cheese to melt into the pesto sauce.
Season with salt and black pepper to taste.
Serve the rigatoni in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
