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Rigatoni with Broccolini & Walnut Pesto
Rigatoni with Broccolini & Walnut Pesto
Serves 4
Ingredients
- 1 Garlic Clove, crushed
- 2 Spring Onions, finely sliced
- 1 Cup Cream
- 4 tbsp Walnut Pieces
- 400g Rigatoni
- 1 Bunch of Broccolini
- 1/4 c Parmesan Cheese, grated
- 2 tbsp Olive Oil, & Extra Olive Oil to blend
Method
Trim the broccolini, blanch then coarsely chop.
Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).
Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.
Heat the extra olive oil in a frying pan over a low heat.
Add the spring onion and garlic and soften.
Add the pesto and cook for 2 minutes.
Add the cream.
Stir the sauce until it thickens slightly.
Add the rigatoni and broccolini. Cook, until heated.
Can be spiced with Tabasco or finely sliced chilli.
This recipe was sent in by
The Foodtown Magazine 23 June 2005
of Gourmet Food Publishing.
