400 g | rigatoni |
300 g | button mushrooms |
10 | cherry tomatoes |
180 g | jarred sun-dried tomatoes |
1 clove | garlic |
80 g | cashews |
50 ml | olive oil |
1 tbsp | lemon juice |
1 tbsp | balsamic vinegar |
1 tsp | honey |
100 ml | heavy cream |
150 g | Parmesan cheese (grated) |
salt | |
pepper | |
vegetable oil (for frying) | |
basil (for serving) |
In a pot, bring salted water to a boil and cook rigatoni according to package instructions, removing them few minutes ahead of the recommended cooking time – they shouldn’t be al dente yet. In the meantime, clean and slice button mushrooms and halve cherry tomatoes.
Add jarred sun-dried tomatoes, garlic, cashews, olive oil, and lemon juice to a food processor and mix on high level until a creamy pesto forms. Season with salt and pepper to taste.
Preheat oven to 175°C/350°F. Heat vegetable oil in a large frying pan and fry button mushrooms for approx. 5 min. Add cherry tomatoes, balsamic vinegar, and honey and keep frying for approx. 3 min. Add pesto and heavy cream, stir to combine, and let simmer for approx. 3 – 4 min. Finally, add pre-cooked rigatoni and toss to coat.