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almonds flat leaf parsley garlic extra-virgin olive oil freshly grated Parmigiano-Reggiano cheese salt rigatoni tomatoes
Viewed: 30 - Published at: 6 years agoIngredients
- 1/3 cup smoked almonds
- 1/2 cup flat-leaf parsley
- 1 garlic clove, smashed
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
- 1 pound rigatoni
- 2 small tomatoes, diced
Method
- In a mini food processor, pulse the almonds with the parsley and garlic until finely chopped.
- With the machine on, add the olive oil and puree until combined.
- Add the 1/4 cup cheese and pulse.
- Season the pesto with salt and pepper.
- In a large pot of salted boiling water, cook the rigatoni until al dente.
- Drain, reserving 1/4 cup of the cooking water.
- Return the rigatoni and the reserved water to the pot.
- Add the pesto and tomatoes and cook over low heat, stirring until the pasta is thoroughly coated, about 1 minute.
- Serve the rigatoni in bowls, passing grated cheese and pepper at the table.
