Rigatoni Pasta With Tomato Pesto

This recipe makes 4 to 6 servings.

Ingredients:

  • 1 pound Rigatoni pasta, cooked drained and placed back the pot
  • 3 ounce package sundried tomato
  • 3 cloves garlic
  • 4 Tbsp. tomato pasta
  • ¼ cup blanched almonds
  • ½ cup basil
  • ¾ cups olive oil
  • ½ cup parmesan cheese
  • ½ cup cream

Instructions:

  • Place sundried tomatoes, garlic cloves, tomato paste, almonds, basil and olive oil in a food processor and puree until smooth.
  • Add the cheese and pulse to incorporate.
  • Add the pesto to the warm pasta and put back on stove.
  • Add the cream and warm through. Divide into serving bowls.
     
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