Healthy Pesto Baked Rigatoni

This wholesome baked pesto rigatoni is tossed with heirloom tomatoes and a saucy spinach pesto with a view to knock your socks off.

Healthy Pesto  Baked Rigatoni

Ultimate month whilst bjork was putting together the earnings report, I accused him of choosing all inexperienced pics for the cover picture. People don’t need to look all that inexperienced on there, babe. That is starting to seem like the grass eaters club or some thing. Except then he pointed out that he had no other preference because all my recipes from last month are, in reality, inexperienced. Touche.

Healthy Pesto  Baked Rigatoni

for the pasta:

  • 2–3 cups chopped heirloom tomatoes
  • 1/2 cup water
  • 1 lb. whole wheat rigatoni
  • 1/2 cup shredded cheese of choice (I used Asiago)
  • pesto (recipe follows)

for the pesto:

  • 2 cups spinach
  • 1 cup kale
  • 1 cup basil
  • 1/2 cup olive oil
  • 3/4 cup almonds or pine nuts
  • 1/4 cup Parmesan or Asiago cheese
  • 1/2 teaspoon salt
  • 3 large cloves garlic
  • juice of 1 lemon (optional)

  1. Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
  2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
  3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

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