Rigatoni cream, pesto and tomatoes
Instructions
In a saucepan pour the cream, add the tomatoes cut in thin slices if you use those diced fresh if you use the tomatoes, then cook over low heat for 10 minutes.
Withdrawn and mix the pesto sauce.
Mix well.
Cook the rigatoni in boiling salted water, drain, sprinkle them with cheese and toss with the sauce.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
Friuli Grave Tocai, DOC, Solopaca Falanghina DOC.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 300 g of fresh tomatoes (or peeled)
- 1 glass of cream
- 2 tablespoons of pesto
- Grated cheese
- Salt