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 :
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
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.