Rigatoni With Arugula Pesto

1. 1

   Cook the rigatoni in boiling, salted water for 10-12 mins, or until tender.

2. 2

   Place 2 tbsp pine nuts, the chopped arugula, basil, Parmesan cheese and sugar in a food processor then season. Blend the mixture until smooth while gradually adding the olive oil.

3. 3

   Drain the pasta then toss with the red pepper, vinegar and 2 tbsp pesto (store the rest in a jar in the fridge for up to 1 week). Divide the pasta between 4 bowls and garnish with the remaining pine nuts and arugula leaves. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.