Categories: Pasta

Ingredients

• 1 cup pine nuts
• 2 cups fresh basil leaves
• 4 garlic cloves
• 1 cup olive oil
• 1 1/4 cups grated Parmesan
• salt and pepper
• 1 lb rigatoni
• 2 cups heavy cream
• chopped fresh basil for garnish

Directions

1. In a dry skillet over high. Stir in the pine nuts, until lightly browned. Transfer to a small bowl and cool.

2. In a food processor, combine basil leaves, garlic and pine nuts. Process until finely chopped. With the motor running, add the oil. Add 1 cup Parmesan and season with salt and pepper. Process briefly until combined. Transfer to a bowl, cover and set aside.

3. Cook the rigatoni in boiling salted water 6-8 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over low to medium. Reduce heat and simmer, stirring occasionally, until the cream is reduced by half. Remove from heat and stir in the pesto.

4. To serve, drain pasta and add it to the sauce. Toss to coat. Transfer to serving dish. Garnish with chopped basil and Parmesan.

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