Rigatoni Pasta With Lemon Chile Pesto And Grated Egg Recipes

RIGATONI PASTA WITH LEMON-CHILE PESTO AND GRATED EGG RECIPE

Rigatoni Pasta with Lemon-Chile Pesto and Grated Egg Recipe image

The secret to this silky, lemony sauce is not to be afraid of using lots of butter.

Provided by Dawn Perry

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 ounces rigatoni or other short pasta
Kosher salt
4 hard-boiled large egg yolks
8 tablespoons unsalted butter, divided
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon finely grated Meyer lemon zest
2 tablespoons fresh Meyer lemon juice
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1/2 ounce Pecorino, finely grated (about 1/2 cup)

Steps:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.
Heat 6 tablespoons butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

RED PESTO RIGATONI

Red Pesto Rigatoni image

Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we're here for them.

Provided by Molly Baz

Categories Bon Appétit Dinner Lunch Pasta Anchovy Garlic Walnut Peanut Free Chile Pepper Parmesan

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 oil-packed anchovy fillets
4 garlic cloves, smashed
¾ cup extra-virgin olive oil
½ cup raw walnuts
3 Tbsp. double concentrated tomato paste
2 red Fresno chiles, halved lengthwise, seeds removed
3 oz. Parmesan, finely grated
3 Tbsp. fresh lemon juice
½ tsp. kosher salt, plus more
1 lb. rigatoni
2 Tbsp. unsalted butter, cut into pieces

Steps:

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.
Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.
Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

RIGATONI WITH LEMON PARMESAN CREAM

Rigatoni With Lemon Parmesan Cream image

Make and share this Rigatoni With Lemon Parmesan Cream recipe from Food.com.

Provided by Boca Pat

Categories < 30 Mins

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rigatoni pasta (Cavatappi or small shells work well also)
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 tablespoon fine grated lemon, rind of
1 cup heavy cream
1 ripe tomatoes, chopped
1/4 cup grated good quality parmesan cheese
1/4 cup chopped flat leaf parsley
salt and pepper
1 lemon, juice of

Steps:

Cook pasta according to directions; drain, rinse and set aside.
Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
Add tomatoes, parmesan cheese, parsley and cooked pasta.
Stir well and season with salt& pepper.
Squeeze lemon juice over all and mix well.
Serving size for for main course.

Nutrition Facts : Calories 949.7, Fat 43.2, SaturatedFat 22.2, Cholesterol 243.7, Sodium 195, Carbohydrate 114.9, Fiber 6, Sugar 4.7, Protein 27.1

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Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 ½ cups pasta cooking liquid.
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
Heat 6 Tbsp. butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.
Add Pecorino and remaining 2 Tbsp. butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

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Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
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