Menu Enter a recipe name, ingredient, keyword...

Pesto a la Genovese with Rigatoni and Summer Tomatoes


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Pesto:
  • 2 cloves garlic, chopped
  • 1 1/2 cups packed fresh basil leaves
  • 3/4 tsp. salt
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/2 cup parmesan cheese
  • 1 Tbs. butter, at room temperature
  • 3/4 lb. rigatoni
  • 1 lb. tomatoes, about 2, seeded and chopped



Step 1

For the Pesto: In a food processor, mince the garlic and the basil with the salt. With the machine on, add the oil in a thin stream and continue processing until well blended. Add the pine nuts, parmesan and butter and process until the nuts are chopped.
Cook the rigatoni in boiling, salted water until just done, about 14 minutes. Drain, rinse with cold water and drain thoroughly. In a large bowl, combine 3/4 cup pesto and the rigatoni. Just before serving, stir in the tomatoes.

You'll also love

Review this recipe

Rigatoni with Sun-Dried Tomato and Fennel Sauce Stewed Tomatoes with Rice