Rigatoni with pistachio, peas and basil pesto

Name: Rigatoni with pistachio, peas and basil pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 11.5 oz Barilla Rigatoni; 6 tbsp Extra Virgin Olive Oil; 8 leaves Basil; 1 cup Shelled Pistachios; 1 cup Peas, Defrosted; ¾ cup Parmigiano Reggiano Cheese; to taste Salt and Black Pepper

20 minutes

A fresh twist on tradition with rigatoni tossed in a creamy pesto made from pistachios, peas and basil. Quick, vibrant and packed with flavor

Ingredients

4 servings

11.5 ozBarilla Rigatoni

6 tbspExtra Virgin Olive Oil

8 leavesBasil

1 cupShelled Pistachios

1 cupPeas, Defrosted

¾ cupParmigiano Reggiano Cheese

to tasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Boil the pasta according to directions and keep 1 cup of the boiling water.

Step 2

Meanwhile, in a blender process pistachio until roughly chopped. Add peas, basil olive oil, and salt and pepper, then process a little longer until the mixture is smooth and well blended. Turn off the blender and stir in cheese, salt and pepper and place the mixture in a bowl, then dilute with 1 cup of pasta cooking water.

Step 3

Drain pasta and toss with pesto.