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5-Ingredient Pesto Pasta

by Zach Dresler

Under 30 min

Under 30 min

Ingredients

for 3 servings

  • 1 head broccoli
  • 3 ½ cups
    rigatoni (350 g)
  • 2 cups
    sun-dried tomato (100 g)
  • ⅔ cup
    fresh pesto (150 g)
  • ½ cup
    grated parmesan cheese (50 g)
  • 2 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste

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Preparation

  1. Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 180°C (350°F).
  2. Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
  3. Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
  4. On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
  5. Enjoy!
 

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