Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Pesto Trapanese Radiatori
This delightful Radiatori Pasta is tossed in a vibrant chunky pesto made from fresh tomatoes, basil, and almonds, creating a burst of flavor in every bite. Perfectly al dente pasta is combined with a zesty lemon kick and topped with grated Parmesan for a deliciously satisfying meal.
Caitlin Fitzpatrick
Feeds: 4
Ingredients
-
400 g Northern Pasta Co Radiatori
-
150 g baby plum tomatoes
-
15 g basil leaves
-
1 garlic clove, peeled
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20 g blanched almonds
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5 tbsp extra virgin olive oil
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1 lemon, juice only
-
1 tsp chilli flakes
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Salt
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freshly ground black pepper
-
Grated Parmesan, to serve
Method
1
Put a large pan of salted water on to boil.
2
Add the radiatori and cook until al dente.
3
Meanwhile, add the tomatoes, basil, garlic, almonds, olive oil, lemon juice, chilli flakes and plenty of salt and pepper to a food processor and pulse to a chunky pesto texture.
4
Taste and add more seasoning if necessary.
5
Drain the radiatori, reserving some pasta water, and return to the pan.
6
Add the pesto and enough pasta water to bring everything together.
7
Serve with a generous grating of Parmesan.
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