Rigatoni with Pesto alla Genovese

Ingredients

• 500 g rigatoni
• Salt
• 2 bunches basil
• 3 cloves garlic
• 3 tbsp pine nuts
• 150 ml olive oil
• 150 g freshly grated Parmesan
• black pepper (from the mill)

Instructions

1. 1.

   Cook the rigatoni in plenty of boiling salted water until al dente. For the pesto, wash the basil, pluck the leaves from the stems and let them drain. Peel the garlic and roughly chop it.

2. 2.

   Toast the pine nuts in a dry pan over medium heat until golden brown. Blend everything in a food processor, letting the olive oil flow through, and fold in half of the cheese. Season with salt and pepper.

3. 3.

   Drain the pasta after cooking and let it drain. Arrange the rigatoni and pesto on pre-warmed pasta plates and sprinkle with parmesan before serving.