Smoky Creamy Pesto Rigatoni

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Smoky Creamy Pesto Rigatoni:

• 1/2 lb. mezzi rigatoni, bronze cut

• 3/4 cup basil pesto

• 1 cup heavy cream

• 1/4 cup Parmigiano Reggiano, finely grated

• 3/4 cup smoked mozzarella, shredded

  
  

Fresh Basil Pesto:

• 1 cup Genovese basil leaves, packed

• 1 garlic clove, minced

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 cup pine nuts, toasted

• 1/4 tsp. salt

• Juice of 1/2 lemon

• 1/4 cup extra virgin olive oil

Directions:

1. For the pesto, add the garlic, pine nuts, salt and Parmigiano to a food processor. Pulse until it forms a paste-like consistency. Add the basil leaves and pulse again. With the motor running slowly drizzle in the olive oil and blend until smooth; add more as needed. Finish with a touch of lemon juice for brightness.

2. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water.

3. While the pasta is cooking, add the pesto to a sauté pan over low heat along with the heavy cream. Bring to a simmer then remove from heat and stir in the Parmigiano and smoked mozzarella until the cheese has fully melted.

4. Strain the pasta and add it directly to the pan along with 1/4 cup pasta water. Toss over medium-high heat. Add more pasta water as needed.

5. Plate and top with more grated Parmigiano.