Rigatoni with Pesto Cream Sauce
Crumbled goat cheese makes this pasta extra delicious.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
This dinner is delicious hot, but it also makes a great cold pasta salad!
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Ingredients
- Kosher salt, to taste
- 1 lb. mezzi rigatoni or penne
- 3/4 cup fresh basil leaves
- 3/4 cup grated parmesan cheese
- 3 Tbsp. pine nuts
- 2 garlic cloves
- Black pepper, to taste
- 1/3 cup extra-virgin olive oil, plus a little more if needed
- 3 cups cherry tomatoes
- 1/2 cup heavy cream
- 2 Tbsp. salted butter
- 4 oz. goat cheese, crumbled
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- Step 2Meanwhile, make the pesto: Add the basil to a food processor or blender. Add ½ cup of the parmesan, the pine nuts, garlic, and salt and pepper to taste. Next, turn on the machine and slowly drizzle in the olive oil to make a nice puree. Stop when it’s bright green and all mixed together.
- Step 3Halve the cherry tomatoes and toss them in a bowl with ½ teaspoon salt. Set aside.
- Step 4Now comes the even better part: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in.
- Step 5Stir this together and simmer it slowly for a few minutes. At the end, dump in the remaining ¼ cup parmesan and half of the goat cheese and stir it together.
- Step 6Drain the pasta and put it in a large serving bowl. Pour on the pesto cream, then throw in the tomatoes and any juices. Toss it all together. The hot pasta and sauce will heat the tomatoes just perfectly. Top with the remaining goat cheese and serve it right away.
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