Basilique Pesto Rigatoni
A fusion of Indian and Italian flavors, this recipe combines the spice of India with the simplicity of a classic basil pesto.
Ingredients
- ●8 oz rigatonidried pasta
- ●1 cup basiliquefresh leaves
- ●1/2 cup floralchopped fresh flowers (optional)
- ●1 cup lagrated paneer or ricotta cheese
- ●1 tsp garam masalaground spice blend
- ●1 tsp cumin powderground spice
- ●3 cloves garlicminced
- ●2 tbsp olive oilcooking oil
- ●to taste saltcooking salt
Instructions
- 1
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions.
- 2
In a blender or food processor, combine the basilique, floral, garam masala, cumin powder, and garlic. Blend until smooth.
- 3
With the blender running, slowly pour in the olive oil until well combined.
- 4
Add the la to the blender and blend until smooth.
- 5
Drain the cooked rigatoni and return it to the pot. Add the pesto sauce and stir to combine.
- 6
Continue cooking for an additional 2-3 minutes, until the pasta is well coated.
- 7
Season with salt to taste.
- 8
Serve hot, garnished with additional basilique if desired.
- 9
Optional: top with toasted nuts or seeds for added crunch.