Pesto Rigatoni

Is there anything more delizioso than homemade pesto? Today I made enough to enjoy as pesto salmon bruschetta later. As an added bonus, I watched the movie Under the Tuscan Sun which always gets me in the mood for Italian cuisine.

Pesto Rigatoni

  • 2 cups fresh basil
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup roasted pine nuts
  • Salt and pepper to taste
  • 1/2 lb rigatoni

Cook pasta and set aside. Put basil, olive oil, garlic, parmesan cheese and pine nuts in the food processor and blend together adding more olive oil if you want it smoother. Add salt and pepper to taste. Toss together in a large mixing bowl, plate and serve. Garnish with parmesan cheese. Serves two people.

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