I love a good summertime pasta. Or really, anytime pasta. This recipe uses pesto in two ways - first, as a marinade for the chicken (which is great even without the pasta - so make an extra batch of the chicken, or make this pasta from leftover grilled pesto chicken) and second as the pasta sauce, paired with some cream to make a creamy pesto.
This pasta comes together in 20 minutes (+ pesto making time, 5-10 min) making it a great quick summer dinner.
The key to this pasta is adding plenty of pasta water from cooking the pasta to the creamy pesto sauce, and cooking the rigatoni in the sauce for a couple of minutes. This method makes the pasta and the sauce become one - and so delicious.
We made a big batch of Herb Garden Pesto last week. Our herbs in the garden were going a little crazy, so we picked as much as we could and put it all into a yummy pesto. Instead of just basil, we also used Italian parsley and chives, hence the name Herb Garden Pesto. It was so delicious.
Herb Garden Pesto
- 4 cups of fresh basil
- 2 cups of fresh Italian parsley
- 2 cups of fresh chives
- 6 cloves of garlic
- 1 cup of olive oil
- 1/2 cup of grated parmesan cheese
- 1 tablespoon of sea salt
- 1/4 teaspoon of red pepper flakes