Rigatoni with Pesto

Ingredients

• 2 cups Fresh Basil Leaves (packed, loosely torn)
• 3 cloves Garlic (peeled)
• 1/4 cup Pine Nuts (optional: lightly toasted for extra flavor)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/2 cup Olive Oil (extra‑virgin, plus extra for coating pasta)
• 12 oz Rigatoni Pasta (about 340 g, cooked al dente)
• 2 tablespoons Salt (for pasta water, plus to taste)
• 1 cup Cherry Tomatoes (halved)
• 2 cups Baby Spinach (washed and dried)
• 2 tablespoons Additional Parmesan Cheese (for garnish, freshly grated)

Instructions

1. Prepare the Basil Pesto

   In a food processor, combine torn basil leaves, peeled garlic cloves, pine nuts, and grated Parmesan. Pulse briefly, then drizzle in olive oil while processing until smooth. Season with a pinch of salt.

   Time: PT4M

2. Boil the Pasta

   Fill a large pot with water, bring to a rolling boil over medium‑high heat, add 2 Tbsp salt, then add the rigatoni. Cook 5‑7 minutes until al dente.

   Time: PT7M

   Temperature: medium‑high heat

3. Drain and Lightly Oil the Pasta

   Drain the rigatoni in a colander and return to the pot. Drizzle with 1‑2 Tbsp olive oil and toss to coat, preventing clumping.

   Time: PT2M

4. Char the Cherry Tomatoes

   Heat a medium sauté pan on very high heat (dry, no oil). Add the halved cherry tomatoes and let them sit undisturbed for 1‑2 minutes, then stir to char all sides. Remove from heat and let the pan cool for about 1 minute.

   Time: PT5M

   Temperature: high heat

5. Combine Pasta, Tomatoes, and Pesto

   Add the oiled rigatoni to the cooled pan with the charred tomatoes. Toss quickly, then add 2‑3 heaping dollops of the prepared pesto. Mix until the pasta is evenly coated.

   Time: PT2M

6. Finish with Baby Spinach

   Add the baby spinach to the pan and toss gently for 30‑45 seconds, just until the leaves wilt slightly. Remove from heat immediately to avoid over‑cooking.

   Time: PT1M

7. Plate and Garnish

   Transfer the pasta to a clean white bowl or plate. Garnish with extra grated Parmesan and, if desired, a sprinkle of fresh basil or cracked black pepper.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g