Rigatoni With Basil Pesto Recipes

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RIGATONI WITH BASIL PESTO



Rigatoni with Basil Pesto image

This Italian-inspired dish is a quick fix for a delicious dinner. Pasta tossed with cheesy basil pesto - a one-pot meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 teaspoon salt (for cooking pasta), if desired
3 cups uncooked rigatoni pasta (8 oz)
1 cup fresh basil leaves
2 cloves garlic
1/3 cup grated Parmesan cheese
1/3 cup olive or vegetable oil
2 tablespoons pine nuts or walnut pieces

Steps:

  • Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 14 to 16 minutes, stirring frequently, until tender but not mushy. While the water is heating and the pasta is cooking, continue with the recipe to make the pesto.
  • To measure basil, firmly pack basil leaves into a measuring cup. Use a measuring cup for measuring dry ingredients. Rinse the basil leaves with cool water, and pat dry thoroughly with a paper towel or clean, dry kitchen towel. Peel the garlic cloves.
  • In a food processor or blender, place the basil leaves, garlic, cheese, oil and pine nuts. Cover and process, stopping occasionally to scrape sides with rubber spatula, until smooth.
  • Place a strainer or colander in the sink. Pour the pasta in the strainer to drain, and place in a large serving bowl or back in the Dutch oven. Immediately pour the pesto over the hot pasta, and toss until pasta is well coated. Serve with additional grated Parmesan cheese if desired.

Nutrition Facts : Calories 470, Carbohydrate 50 g, Cholesterol 5 mg, Fat 4 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 1 g, TransFat 0 g

RIGATONI WITH PESTO CREAMY SAUCE



Rigatoni with pesto creamy sauce image

Make and share this Rigatoni with pesto creamy sauce recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 60 Mins

Time 44m

Yield 2 serving(s)

Number Of Ingredients 16

2 cups rigatoni pasta
1 tablespoon olive oil
1 teaspoon salt
1 cup tomatoes, finely chopped
1/2 cup walnuts
4 tablespoons olive oil
1/2 cup milk
1/2 cup fresh cream
2 garlic flakes, finely chopped
2 teaspoons dried chili pepper flakes
1/2 teaspoon oregano
1 teaspoon dry basil
1/2 teaspoon black pepper
2 tablespoons chopped parsley
4 tablespoons mozzarella cheese, grated
4 tablespoons tomatoes, finely chopped

Steps:

  • For the pesto sauce-------------.
  • Microwave oil on high for 2 minutes uncovered.
  • Add garlic.
  • Microwave on medium for 2 minutes uncovered.
  • Add tomatoes, chilli flakes, oregano, basil and black pepper.
  • Mix.
  • Microwave on high for 4 minutes covered.
  • Allow standing time of 2 minutes.
  • Cool the mixture.
  • Blend walnuts to a powder in a mixer.
  • Add the cooked tomato mxture.
  • Microwave the above mixture with cream, milk and salt for 4 minutes uncovered.
  • For pasta cooking-------------.
  • Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered.
  • Place wooden spoon in the glass dish while doing so.
  • Add Rigatoni.
  • Mix and microwave on high for 11 minutes uncovered.
  • Stir once in between.
  • Add salt.
  • Microwave for 2 more minutes.
  • Drain off excess water.
  • Shower pasta with cold water.
  • Drain again.
  • Keep aside.
  • To serve-------------.
  • Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered.
  • Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.

Nutrition Facts : Calories 948.3, Fat 82.2, SaturatedFat 23.9, Cholesterol 133, Sodium 1321, Carbohydrate 41.6, Fiber 5.2, Sugar 5, Protein 17.4

RIGATONI WITH EGGPLANT AND DRIED TOMATO PESTO



Rigatoni With Eggplant and Dried Tomato Pesto image

Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)

Provided by QueenQT26

Categories     Low Cholesterol

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 13

1 medium onion
2 tablespoons olive oil
1 medium eggplant (about 1 pound)
6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
1/4 teaspoon fresh ground black pepper
2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional)
fresh Italian parsley
3/4 cup sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar)
olive oil, to equal 1/2 cup
8 garlic cloves, chopped
1/4 cup pine nuts or 1/4 cup slivered almonds
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
1/2 teaspoon salt

Steps:

  • Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
  • Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
  • Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
  • Transfer pasta to a serving bowl; keep warm.
  • Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
  • Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
  • Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

Nutrition Facts : Calories 378.4, Fat 17.7, SaturatedFat 2.3, Cholesterol 35.9, Sodium 359.8, Carbohydrate 48.9, Fiber 8.2, Sugar 5.6, Protein 10.4

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