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Pesto and pasta are the perfect combinations. Pesto originated in Genoa during the 12th and 13th centuries. The original pesto recipe called for 7 simple ingredients: extra-virgin olive oil, Parmesan cheese, garlic, pine nuts, salt, and pecorino cheese. The pesto adds a rich, salty flavor to the pasta and a nutty, bright, herbaceous flavor. Furthermore, since this pasta is made with rigatoni pasta, the pesto gets trapped in the ridges making sure there is a bit of pesto in every bite. Overall, you can't go wrong with this delicious Pesto Pasta.
What pasta goes with pesto?
Pesto is best served over more extended types of pasta, such as fusilli or rigatoni. However, you can also serve pesto over bucatini, capellini, spaghetti, or Fettuccine.
Is eating pesto pasta healthy?
Yes, pesto has a lot of fat and calories. However, pesto contains several beneficial compounds. Pesto contains high levels of vitamins, minerals, and monounsaturated fats, which provide the body with healthy compounds that are heart-healthy.
Is it bad to heat pesto?
Pesto should never be heated. Heating the pesto will cause it to darken and ruin the aroma of the herbs in the pesto sauce. It is best to add the pesto to the pasta before serving it.
Why is my pesto so bitter?
The oils in pine nuts, walnuts, and olive oil can spoil the pesto ages. In addition, if you use fresh basil from plants that have already flowered, the basil will have a bitter flavor.
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Serves
4 persons
Ingredients
- 1/2 lb. Rigatoni Pasta
- 1 tablespoon Olive Oil
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Sun-Dried Tomatoes
- 1 cup Pesto
- 1 cup Spinach Leaves
- 3/4 cup Parmesan Cheese, grated
- 1/4 cup Parmesan Cheese, shaved
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