What could be better than pasta for a quick and easy meal? This recipe for Rigatoni with Pea Pesto is super original and a change from the traditional pesto.
Cook the rigatoni in boiling water as directed on the package. Set aside 10 cl of pasta cooking water taken at the end of cooking.
In a saucepot, sauté the frozen peas with the chopped garlic clove and a dash of olive oil. After about 5 minutes, add the spinach. You can add a little water to the bottom of the pan so that the vegetables don’t stick.
Once the peas are cooked, pour the peas, spinach and garlic into a blender. Remove excess water beforehand if there is too much. Then add the parmesan, basil, almonds, olive oil and the juice of half a lemon. Add salt and pepper.
Blend until you get a homogeneous sauce. Then add some of the cooking water and mix again. Depending on the desired consistency, you can add more or less pasta water.
In the still saucepot, sauté the peas for decoration until they are cooked but still crunchy.
Mix the pasta with the pesto and a few peas and serve with a spoonful of ricotta cheese, a final drizzle of olive oil and some lemon juice.