mezze rigatoni basil pesto & peppers
Ingredients
- 2 cups mezze rigatoni, cooked al dente & 1 cup of the salty water reserved
- ¼ cup + 2 Tbl. basil pesto, divided (store prepared or homemade)
- 1/3 cup heavy cream
- 1/3 cup salted water (that pasta was cooked in)
- ¾ parmesan reggiano, grated (divided)
- 1 cup zucchini, bite-size pieces
- 1 cup roasted peppers, (store bought) bite-size pieces
- ½ tsp. red chili flakes
- ½ tsp. fresh cracked pepper
- 1/3 cup fresh basil, sliced
Instructions
- After draining the pasta, put it back in the hot pot. Turn heat to simmer. Add ¼ cup of pesto and blend. Add the cream, water and ½ cup of the parmesan reggiano and blend well making a creamy sauce.
- Add the zucchini, roasted peppers, chili flakes and pepper and blend. Pour into a serving bowl (or individual bowls) and garnish with the remaining basil pesto, parmesan and the fresh basil.
- Serve pronto!
Notes
You're probably wondering about that extra salty water~well, it's for just in case you need to add a tad bit more. Better to be on the safe side and have a little extra!
http://www.allyskitchen.com/mezze-rigatoni-basil-pesto-peppers/
