Search recipe:
- 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
Where You Can Buy Ingredients:
| Farmers |
|---|
|
A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
|
Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Adams Family Farms
Wayne Adams Dewey, AZ, 86327View details |
|
Aravaipa Heirlooms
Aravaipa Canyon, Arizona, 85292 View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Beatty's Guest Ranch & Orchard
Edith & Tom Beatty Hereford, AZ, 85615View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Collier Farm
Rhonda Collier Chino Valley, AZ, 86323View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Evans Family Farms
Rick Evans Jr. Gilbert, AZView details |
|
Flying M Ranch Beef & Vegetables
Phillip Byrne, Ali Fleck, Ellen Parish Flagstaff, AZ, 86002View details |
|
Forever Yong Farm
Amado, Arizona, 85645 View details |
|
Freeman's Corn Patch
LeeAnn & Mark Freeman Mesa, AZ, 85201View details |
|
K&B Farms
Kelly Cathcart & Beep Lawrence Cottonwood, AZ, 86326View details |
|
Maya's Farm
Maya Dailey Phoenix, AZ, 85042View details |
|
New Roots Phoenix Urban Farm
View details |
|
One Windmill Farm
John Scott Queen Creek, Arizona,View details |
|
Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
|
RichCrest Farms
Thom Richardson, Etta Sechrest, Jim Dumas Cochise, AZ, 85606View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
Sunflower Farms
Scottsdale, Arizona View details |
|
Tolmachoff Farms
Bill & Grace Tolmachoff Glendale, AZ, 85303View details |
|
Vilardi Gardens
Phoenix, Arizona View details |
|
Wolfberry Farm
Chino Valley, Arizona View details |
|
Yucca Ash Farm
Sonoita, Arizona, 85637 View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Pumpkin Milkshake
Place pumpkin, cream cheese, milk, cinnamon, and cloves in the jar of a blender. Add ice cream and pulse until smooth. Divide among 2 regular or 4 miniature glasses, garnish with whipped cream and grated nutmeg. Serve immediately.
*Cream cheese can be substituted for chèvre. Whole milk can be substituted for goat milk.
