Pesto with Pasta
A Betty Crocker betty-crocker-basics recipe for Pesto with Pasta.
Ingredients
- 3 cups uncooked rigatoni pasta (8 ounces)
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive or vegetable oil
- 2 tablespoons pine nuts or walnut pieces
- Grated Parmesan cheese -- if desired
Instructions
- 1
Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly.
- 2
Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender.
- 3
While the water is heating and the pasta is cooking, continue with the recipe to make the pesto.
- 4
Place the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in the blender. Cover and blend on medium speed about 3 minutes, stopping blender occasionally to scrape sides, until smooth.
- 5
Drain the pasta in a strainer or colander, and place in a large serving bowl or back in the Dutch oven.
- 6
Immediately pour the pesto over the hot pasta, and toss until pasta is well coated.
- 7
Serve with additional cheese.