Rigatoni with artichoke and asparagus pesto sauce

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

9 min

Portion(s):

5 servings
Category:Vegetarian

Made with

Rigatoni
Rigatoni

Ingredients

I came up with this pesto sauce completely by chance, as I was cleaning my kitchen cupboards and freezer. As the blender was on, I kept adding small amounts of various leftover ingredients and the result was a very nice and original pesto! I used it on pasta but you could also use it as a filling for jacket potatoes.
 

  • 1 pack Mitsides Rigatoni (500g)
  • 6-7 artichokes, peeled
  • 5-6 asparagus
  • 1 handful rocket
  • ½ cup olive oil
  • 4 tablespoons pine nuts
  • 4 tablespoons hazelnuts
  • 4 tablespoons Brazil nuts
  • ½ cup Parmesan cheese, cut into small pieces
  • 2 tablespoons leek, finely chopped
  • juice and zest of 1 lemon
  • 6 tablespoons water
  • salt and pepper

Method

1. Gently heat a small pan and add the nuts and let them roast. Once they get a little color remove from the heat and let them cool.
2. Meanwhile, in a large saucepan with plenty of boiling salted water cook the pasta, following the packet instructions.
3. Place all the remaining ingredients, including the roasted nuts, in a food processor and mix on high speed to create the pesto sauce. If you prefer the sauce to be more liquid you add some olive oil or water.
4. Once the pasta is cooked, drain and mix with the sauce. Serve with a little parmesan and pepper.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email