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Red pesto pasta

Red pesto pasta

Based on 8 ratings
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Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/
"An easy, speedy pantry friendly pasta with a burst of flavors. Make a bigger batch and store in the fridge for up to a week for those days when cooking feels like a chore. Frying the pine nuts and tomato paste adds another layer of rich, caramelized tomato-y flavor. Feel free to swap them with other nuts, such as cashew or walnuts. You can also use the oil from the sun-dried tomatoes to replace part of the olive oil in the pesto, or save to use for frying!"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
250 g
rigatoni
50 g
pine nuts
1 tbsp
tomato paste
100 g
jarred sun-dried tomatoes
40 g
Parmesan cheese
1 clove
garlic
½ tsp
chili flakes
5 tbsp
olive oil
salt
pepper
lemon juice (for serving)
Parmesan cheese (for serving)
MetricImperial

Utensils

frying pan, grater, cutting board, knife, food processor, tongs

How-To Videos

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Homemade pesto

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How to cook pasta

Nutrition per serving

Cal1150
Fat59 g
Protein35 g
Carb128 g
  • Step 1/ 3

    In a frying pan, heat some olive oil over medium heat. Add pine nuts, fry for approx. 2 min. until the nuts take on some color. Reduce heat to medium low, add tomato paste and chili flakes. Fry until the tomato paste is darkened, set aside to cool. In the meantime, grate Parmesan cheese. Set a large pot of water to boil.
    • 1 tbsp olive oil
    • 50 g pine nuts
    • 1 tbsp tomato paste
    • ½ tsp chili flakes
    • 40 g Parmesan cheese
    • frying pan
    • grater
    • cutting board
    • knife

    In a frying pan, heat some olive oil over medium heat. Add pine nuts, fry for approx. 2 min. until the nuts take on some color. Reduce heat to medium low, add tomato paste and chili flakes. Fry until the tomato paste is darkened, set aside to cool. In the meantime, grate Parmesan cheese. Set a large pot of water to boil.

  • Step 2/ 3

    In a food processor, add pine nut mixture, sun dried tomatoes, Parmesan cheese, garlic clove, and the remaining olive oil. Season with salt and pepper. Pulse until chunky pesto forms. Season the boiling water generously with salt. Add rigatoni and cook until al dente according to package instructions, reserving about 150 ml pasta water.
    • 100 g jarred sun-dried tomatoes
    • 1 clove garlic
    • 4 tbsp olive oil
    • salt
    • pepper
    • 250 g rigatoni
    • food processor
    • tongs

    In a food processor, add pine nut mixture, sun dried tomatoes, Parmesan cheese, garlic clove, and the remaining olive oil. Season with salt and pepper. Pulse until chunky pesto forms. Season the boiling water generously with salt. Add rigatoni and cook until al dente according to package instructions, reserving about 150 ml pasta water.

  • Step 3/ 3

    Drain cooked pasta and add to the previously used frying pan. Keep the heat on low. Add pesto and some pasta water and mix to combine. Add more pasta water a little at a time until all the pasta is coated with pesto sauce. Season with salt if needed. Serve the pasta with a squeeze of lemon juice and more Parmesan cheese.
    • lemon juice (for serving)
    • Parmesan cheese (for serving)

    Drain cooked pasta and add to the previously used frying pan. Keep the heat on low. Add pesto and some pasta water and mix to combine. Add more pasta water a little at a time until all the pasta is coated with pesto sauce. Season with salt if needed. Serve the pasta with a squeeze of lemon juice and more Parmesan cheese.

  • Enjoy your meal!

    Red pesto pasta

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