Pesto Rigatoni for Illiterate Man Children

Ingredients

• 2 cups Fresh Basil Leaves (loosely packed, washed and patted dry)
• 3 Garlic Cloves (peeled)
• 1/3 cup Pine Nuts (optional: can toast for extra flavor)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1/4 cup Feta Cheese (crumbled)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/3 cup Extra Virgin Olive Oil (plus a drizzle for broccoli)
• 1 teaspoon Honey (for glazing broccoli)
• 1 cup Broccoli Florets (optional, cut into bite‑size pieces)
• 12 ounces Rigatoni Pasta (about 3/4 pound, uncooked)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Gather and Prep Ingredients

   Wash the basil leaves, pat dry, peel the garlic cloves, measure the pine nuts, juice the lemon, crumble feta, grate Parmesan, and cut broccoli into florets if using.

   Time: PT5M

2. Toast Pine Nuts (Optional)

   Heat a dry skillet over medium heat, add pine nuts, and stir until golden and fragrant, about 3 minutes. Remove from heat and let cool.

   Time: PT3M

   Temperature: medium heat

3. Blend the Pesto

   In a food processor, combine basil, garlic, toasted pine nuts, lemon juice, feta, Parmesan, and a pinch of salt. Pulse while slowly drizzling in olive oil until a smooth but slightly textured sauce forms.

   Time: PT2M

4. Cook the Rigatoni

   Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente, about 9‑11 minutes, leaving the noodles slightly underdone.

   Time: PT10M

   Temperature: 212°F

5. Sauté Optional Broccoli

   While the pasta cooks, heat a drizzle of olive oil in a skillet over medium heat. Add broccoli florets, a teaspoon of honey, and a pinch of salt. Sauté until bright green and just tender, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Drain Pasta

   Drain the rigatoni using a colander, reserving the saved pasta water.

   Time: PT2M

7. Combine Pasta and Pesto

   Return the hot rigatoni to the large mixing bowl. Add the pesto, a few tablespoons of reserved pasta water, and the sautéed broccoli if using. Toss over low heat for 2 minutes until the sauce coats the noodles and thickens.

   Time: PT2M

   Temperature: low heat

8. Serve

   Plate the pesto rigatoni, drizzle with a little extra olive oil, and finish with a sprinkle of extra Parmesan if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

60g

Fat

15g

Fiber

4g