In the first place, the sound pesto is the green part including the sustenance processor. It's a rich mixture of Parmesan, pine nuts (or almonds on the grounds that possibly you don't care for burning through 200 dollars on nuts? I don't know), olive oil, garlic, spinach, kale, basil, and a little lemon squeeze that will genuinely require a smaller than normal spatula-straight-into-mouth pesto cleanout of the considerable number of fissure of your sustenance processor. You can pass judgment or you can be a genuine individual who preferences flavor bomb pesto that packs a nourishing one-two punch. Up to you.
The pesto gets hurled up with that pasta and saucified with a little water, freshified with some little treasure tomatoes, and yummified with a little cheddar. I am so irritated at myself at the present time.
This Healthy Baked Pesto Rigatoni is hurled with treasure tomatoes and a saucy spinach pesto that will take your breath away.
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INGREDIENTS
for the pasta:
- 1 lb. whole wheat rigatoni
- 2–3 cups chopped heirloom tomatoes
- 1/2 cup water
- 1/2 cup shredded cheese of choice (I used Asiago)
- pesto (recipe follows)
for the pesto:
- 2 cups spinach
- 1 cup kale
- 1 cup basil
- 3/4 cup almonds or pine nuts
- 1/2 cup olive oil
- 1/4 cup Parmesan or Asiago cheese
- 1/2 teaspoon salt
- 3 large cloves garlic
- juice of 1 lemon (optional)
INSTRUCTIONS
- Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
- While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
- Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
For more detail : bit.ly/2VuaucL
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