Tri-color Penne Rigate in Pesto
Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:

Ingredients

1/2 lb tri-colored penne rigate or rotini pasta, cooked according to package directions

PESTO:

1/2 cup pine nuts, toasted

3 garlic cloves, chopped

2 cups fresh basil, chopped

1 cup olive oil

1/2 cup Parmesan cheese

1/2 cup Romano cheese

Salt and pepper to taste

To Serve:

¾ cup pesto sauce

1 cup heavy cream

1 medium plum tomato, diced

Ingredients

1lb tri-colored penne rigate or rotini pasta, cooked according to package directions

PESTO:

1 cup pine nuts, toasted

6 garlic cloves, chopped

4 cups fresh basil, chopped

2 cups extra virgin olive oil

1 cup Parmesan cheese

1 cup Romano cheese

Salt and pepper to taste

To Serve:

1 1/2 cup pesto sauce

2 cups heavy cream

2 medium plum tomatoes, diced

Ingredients

1 1/2 lb tri-colored penne rigate or rotini pasta, cooked according to package directions

PESTO:

1 1/2 cup pine nuts, toasted

9 garlic cloves, chopped

6 cups fresh basil, chopped

3 cups extra virgin olive oil

1 1/2 cup Parmesan cheese

1 1/2 cup Romano cheese

Salt and pepper to taste

To Serve:

2 1/4 cup pesto sauce

3 cups heavy cream

3 medium plum tomatoes, diced

Procedures

  1. PLACE pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.
  2. TRANSFER pesto from food processor to bowl. Add all remaining ingredients.
  3. HEAT 3/4 cup pesto and 1 cup heavy cream in a large skillet (on low/med heat).
  4. ADD cooked, drained pasta to skillet. Toss until sauce lightly coats pasta.
  5. TRANSFER to large serving plate. Garnish with diced tomatoes. Serve immediately.