The GREATEST Pasta Dish from Italy | Rigatoni with Sicilian Pesto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds umami.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and flavor.

Fill a stockpot halfway with cold water and season generously with sea salt.

Heat the water on high until it reaches a boil.

In a small frying pan, heat over medium heat and add 70 grams of blanched almonds to toast them for 3 to 4 minutes, stirring continuously.

Remove the toasted almonds from heat and transfer them to a bowl to cool.

Prepare 3 cloves of garlic by removing the skins and cutting each clove in half.

Rinse a generous handful of fresh basil under cold water, pat dry, and separate the leaves from the stems to yield 1 cup (20 grams) of basil leaves.

Cut 4 medium-sized fresh tomatoes (1 pound or 0.5 kilograms) into 4 pieces each, removing the stems.

Finely grate 45 grams of aged manchego cheese.

In a food processor, add the toasted almonds and garlic, and blend on low speed for 20 to 30 seconds until finely chopped.

Add the tomato pieces, basil leaves, sea salt, and black pepper to the food processor and blend on low speed until well combined.

With the food processor running, slowly add 60 milliliters of extra virgin olive oil and continue blending for 1 to 2 minutes until well mixed.

Add the grated manchego cheese to the food processor and blend for another 15 seconds to incorporate.

Let the pesto sit at room temperature to develop flavors while the pasta cooks.

Once the water is boiling, add 200 grams of uncooked rigatoni and cook until al dente, about 11 minutes, checking package instructions.

Reserve some hot pasta water before draining the rigatoni in a colander.

Transfer the rigatoni back to the stockpot and pour the pesto over it, mixing quickly to coat the pasta evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens