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Sun-Dried Tomato Pesto Rigatoni | Our Counter Top

Sun-Dried Tomato Pesto Rigatoni

Sun-Dried Tomato Pesto Rigatoni

15 mins prepServes 4

Great wine deserves great food, and this Sun-Dried Tomato Pesto Rigatoni is the perfect pairing for a bold Cabernet Sauvignon. The smooth, full-bodied notes of @cakebreadcellars Cabernet balance the tangy, creamy richness of this pasta—making even a weeknight dinner feel special. 🍷✨

4 servings

What you need

fresh basil

1 bunch fresh basil

black pepper

1 tsp black pepper

rigatoni

butter

1 tbsp butter

garlic clove

2 clove garlic clove

parmesan cheese

¼ cup parmesan cheese

salt

½ tsp salt

olive oil

¼ cup olive oil

heavy cream

¼ cup heavy cream

red pepper flake

½ tsp red pepper flake

oil packed sun dried tomatoes

½ cup oil packed sun dried tomatoes

almond

¼ cup almond

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Instructions

Blend sun-dried tomatoes, garlic, almonds, Parmesan, olive oil, salt, and red pepper flakes into a smooth pesto. Cook rigatoni until al dente, reserving some pasta water. Melt butter in a pan, then add the pasta, pesto, a splash of reserved pasta water, and heavy cream. Stir until creamy and combined. Top with fresh basil, extra Parmesan, and black pepper.

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