Description
12 oz rigatoni pasta
¼ cup pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup crumbled feta cheese
¼ cup roasted pine nuts
1 tablespoon olive oil
½ cup cherry tomatoes, halved
2 tablespoons fresh basil, chopped
Directions:
Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, warm the olive oil and sauté the cherry tomatoes for 2-3 minutes until slightly softened.
Reduce the heat to low and stir in the pesto, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
Add the cooked rigatoni to the skillet and toss to coat in the sauce. If needed, add a splash of reserved pasta water for a silkier texture.
Remove from heat and mix in the crumbled feta cheese and roasted pine nuts.
Garnish with fresh basil and serve warm.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
