Description
12 oz rigatoni pasta
½ cup sundried tomatoes, drained and chopped
¼ cup dried cranberries
1 cup fresh basil leaves
¼ cup toasted pine nuts
2 cloves garlic
½ cup olive oil
2 tbsp grated Parmesan cheese
1 tbsp lemon juice
Salt and black pepper, to taste
2 balls of burrata cheese
Extra Parmesan cheese for garnish
Directions:
Cook the rigatoni pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
In a food processor, combine the sundried tomatoes, cranberries, basil, pine nuts, garlic, olive oil, Parmesan cheese, lemon juice, salt, and black pepper.
Blend until smooth, adding reserved pasta water as needed to achieve desired pesto consistency.
Toss the cooked rigatoni with the sundried tomato and cranberry pesto until well coated.
Divide the pasta among serving plates and top with torn pieces of burrata cheese.
Garnish with extra Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
