Categories: Pasta
Ingredients
- 1 cup pine nuts
- 2 cups fresh basil leaves
- 4 garlic cloves
- 1 cup olive oil
- 1 1/4 cups grated Parmesan
- salt and pepper
- 1 lb rigatoni
- 2 cups heavy cream
- chopped fresh basil for garnish
Directions
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In a dry skillet over high. Stir in the pine nuts, until lightly browned. Transfer to a small bowl and cool.
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In a food processor, combine basil leaves, garlic and pine nuts. Process until finely chopped. With the motor running, add the oil. Add 1 cup Parmesan and season with salt and pepper. Process briefly until combined. Transfer to a bowl, cover and set aside.
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Cook the rigatoni in boiling salted water 6-8 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over low to medium. Reduce heat and simmer, stirring occasionally, until the cream is reduced by half. Remove from heat and stir in the pesto.
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To serve, drain pasta and add it to the sauce. Toss to coat. Transfer to serving dish. Garnish with chopped basil and Parmesan.