Rigatoni Al Pesto Recipe
Pancetta, Parmesan, Pistachio Pesto Sauce
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Ingredients
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Pasta
Pancetta
Pesto Sauce
Method
Cooking the Pasta
- 1
Boil Water
Fill a large pot with water and add 1 tablespoon of salt. Bring it to a boil over high heat.
- 2
Cook Rigatoni
Once boiling, add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain and Reserve Pasta Water
Once cooked, drain the rigatoni, reserving about 1 cup of the pasta cooking water for later use.
Preparing the Pancetta
- 4
Cook Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.
Making the Pesto Sauce
- 5
Blend Ingredients
In a food processor, combine the fresh basil leaves, pistachios, Parmesan cheese, garlic cloves, olive oil, salt, and black pepper. Blend until smooth.
- 6
Adjust Consistency
If the pesto is too thick, add a little of the reserved pasta water until you reach your desired consistency.
Combining Everything
- 7
Mix Pasta and Pesto
In the skillet with the pancetta, add the drained rigatoni and pesto sauce. Toss everything together until the pasta is well coated.
- 8
Serve
Serve hot, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.
