Creamy Spinach, Pesto & Parmesan Rigatoni
Finish with rainbow pepper and a little extra pesto on top for maximum flavour
Ingredients:
- Rigatoni pasta or use penne or fusilli
- Double cream
- Fresh spinach
- Parmesan cheese, finely grated
- Zaytoun olive oil
- True Origin Basil Cayenne Pesto
- Salt
- Rainbow pepper
Method:
- Bring a large pot of salted water to the boil and cook the rigatoni according to packet instructions until al dente. Reserve a little pasta water, then drain.
- Heat a drizzle of Zaytoun olive oil in a pan over medium heat. Add the spinach and cook until just wilted, then set aside.
- Lower the heat and pour the double cream into the same pan, warming gently.
- Stir in the Black Mamba pesto until well combined.
- Gradually add the grated Parmesan, stirring continuously until the sauce thickens and becomes smooth.
- Return the spinach to the pan, then add the cooked rigatoni. Toss well to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and rainbow pepper to taste.
- Serve immediately with extra Parmesan and a drizzle of olive oil.
Tip:
Finish with rainbow pepper and a little extra pesto on top for maximum flavour