Mezzi Rigatoni E Broccoli Pesto Recipe
house made ricotta / sun-dried tomato / hazelnut / grilled sourdough
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Ingredients
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Pasta and Pesto
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the mezzi rigatoni according to package instructions until al dente. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- 2
Make the Pesto
In a food processor, combine the basil leaves, sun-dried tomatoes, hazelnuts, garlic, salt, and black pepper. Pulse until coarsely blended. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 3
Combine Pasta and Pesto
In a large bowl, combine the cooked pasta and broccoli with the pesto. Toss until evenly coated.
- 4
Serve
Serve the mezzi rigatoni e broccoli pesto warm, garnished with additional toasted hazelnuts if desired, and accompanied by grilled sourdough.
