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Rigatoni with Cream, Pesto and Tomatoes
Rigatoni with Tomatoes, Pesto, and Cream
(Rigatoni con Pomodoro, Pesto e Panna)
 
 
Ingredients:

For the Pesto:
25-30 fresh basil leaves
1 and 1/2 oz (40 grams) pine (pinoli) nuts
3 and 1/2 oz (100 ml) extra virgin olive oil
1 oz (25 grams) Parmigiano cheese, freshly grated
1 oz (25 grams) Pecorino cheese, freshly grated
Salt

For the Sauce:
11 oz (300 grams) fresh tomatoes, thinly sliced, or canned chopped tomatoes, drained
7 fl oz (200 ml) double cream
 12 oz (350 grams) rigatoni pasta
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt 

Directions:

Put the basil leaves in a food processor with the olive oil, pine nuts and a pinch of salt.

Process briefly at medium speed.

Add the two grated cheeses and process again.

Pour the cream into a saucepan, add the tomatoes and cook over a low heat for about 10 minutes.

Remove the pan from the heat and stir in the pesto.

Meanwhile, cook the rigatoni in a large pan of salted, boiling water until 'al dente', then drain and pour into a warm serving dish.

Sprinkle the pasta with the Parmigiano cheese and spoon the sauce over it. Serves 4.

That's it!
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