recipes
Rigatoni pasta with fresh pesto, roasted tomatoes and burrata
2023-05-18
Ingredients
For the pesto
- 1 large handful fresh basil leaves
- 2 tbsp pine nuts
- 1 clove garlic
- 2-3 tbsp grated Parmesan (Zanetti)
- Salt and pepper to taste
- 150-20ml extra virgin olive oil
You will also need
- 2 burrata (Zanetti)
- 1 handful vine cherry tomatoes, cut in half
- 1 tbsp olive oil
- Salt and pepper to taste
- Few extra fresh basil leaves to decorate
- rigatoni (Pasta Reggia)
Click here to win with Aceline
Method
Start this recipe by placing the tomatoes into a baking tray facing up, drizzle with olive oil and season with salt and pepper and bake for 25-30 minutes on a low heat to roast. Meanwhile make a pesto by blitzing all the ingredients together with enough oil to make a pesto. Cook the pasta in a pan of salted boiling water, drain and add in the pesto along with a little of the cooking juices. Serve into bowls and top with extra Parmesan shavings, fresh basil leaves and the roasted tomatoes. Finally, break open the burrata and serve on top.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.