Rigatoni Pesto Recipe
Mezi rigatoni with cajun chicken breast, roasted peppers in a creamy mascarpone pesto sauce.
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Ingredients
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Pasta and Chicken
Roasted Peppers
Pesto Sauce
Method
Preparation of Ingredients
- 1
Prepare the Chicken
Season the chicken breasts with Cajun seasoning and let them marinate for at least 30 minutes.
- 2
Roast the Peppers
Preheat the oven to 200°C (400°F). Cut the red and yellow bell peppers in half, remove the seeds, and place them on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes until tender and slightly charred.
Cooking
- 3
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 4
Cook the Chicken
In a skillet over medium heat, add a splash of olive oil. Cook the marinated Cajun chicken breasts for about 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove from heat and slice into strips.
- 5
Make the Pesto Sauce
In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, olive oil, and Parmesan cheese. Blend until smooth. Add mascarpone cheese and blend again. If the sauce is too thick, add some reserved pasta water to reach desired consistency. Season with salt and black pepper.
Combining Everything
- 6
Mix Rigatoni and Sauce
In a large mixing bowl, combine the cooked rigatoni, pesto sauce, and sliced roasted peppers. Toss until the pasta is well coated with the sauce.
- 7
Add Chicken
Add the sliced Cajun chicken on top of the pasta and gently toss to combine.
- 8
Serve
Serve the Rigatoni Pesto hot, garnished with extra Parmesan cheese and fresh basil if desired.
