Red pesto pasta

Step 1/3

• 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

• 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

• 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!