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- Rigatoni with Pesto Cream Sauce
-
- Kosher salt, to taste
- 1 lb. mezzi rigatoni or penne
- 3/4 c. fresh basil leaves
- 3/4 c. grated parmesan cheese
- 3 tbsp. pine nuts
- 2 garlic cloves
- Black pepper, to taste
- 1/3 c. extra-virgin olive oil, plus a little more if needed
- 3 c. cherry tomatoes
- 1/2 c. heavy cream
- 2 tbsp. salted butter
- 4 oz. goat cheese, crumbled
- Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Meanwhile, make the pesto: Add the basil to a food processor or blender. Add ½ cup of the parmesan, the pine nuts, garlic, and salt and pepper to taste. Next, turn on the machine and slowly drizzle in the olive oil to make a nice puree. Stop when it’s bright green and all mixed together. Halve the cherry tomatoes and toss them in a bowl with ½ teaspoon salt. Set aside. Now comes the even better part: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in. Stir this together and simmer it slowly for a few minutes. At the end, dump in the remaining ¼ cup parmesan and half of the goat cheese and stir it together. Drain the pasta and put it in a large serving bowl. Pour on the pesto cream, then throw in the tomatoes and any juices. Toss it all together. The hot pasta and sauce will heat the tomatoes just perfectly. Top with the remaining goat cheese and serve it right away.
- Provided by:
- Ree Drummond, The Pioneer Woman
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