Rigatoni with Walnut Pesto

Number of servings : 4 Prep time: 10 minutes Cooking time: 10 minutes + 1 hour for roasting the garlic

Number of servings : 4

Prep time: 10 minutes

Cooking time: 10 minutes + 1 hour for roasting the garlic

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 heads    garlic
125 ml / 1/2 cup    olive oil
250 g / 8 oz    rigatoni
180 ml / 3/4 cup    walnut pieces   
90 ml / 6 tbsp    grated Parmesan       
125 ml / 1/2 cup    flat parsley, washed, dried and chopped
15 ml / 1 tbsp    freshly squeezed lemon juice
1 bunch    arugula, washed and dried
To taste    salt and freshly ground pepper
To taste    lemon wedges

Directions

Preheat the oven to 190°C / 375°F.

Cut a slice off the top of each head of garlic to expose the top of the cloves. Drizzle with 30 ml / 2 tbsp of the olive oil, wrap in aluminum foil and bake for 1 hour. Cool and squeeze gently at the base to remove the individual garlic cloves.

In a large pot, cook the pasta until tender, following package directions. Rinse in cold water, drain and transfer to a large bowl.

In a food processor, pulse the roasted garlic with the remaining oil, walnuts, cheese, parsley and lemon juice. You want the pesto to be grainy, not smooth. Spoon the pesto over the pasta, add the arugula, season to taste and toss well.

Serve with lemon wedges.

Nutritional information:

Rigatoni with Walnut Pesto