Roasted Garlic Pesto Pasta
Classic Pesto Pasta with a twist!
Ingredients
- 2 handful basil
- 1/4 cup pine nuts, toasted
- 1 garlic bulb
- 1/2 lemon
- 1/4 cup parmesan parmigiano
- 1/4-1/3 cup olive oil
- Rigatoni pasta
- Salt and pepper
Instructions
- Cut 1cm from the top of your garlic bulb to expose the cloves. Drizzle with olive oil and sprinkle salt and pepper over the exposed cloves. Wrap tightly in aluminium foil and bake or airfry at 190C for 40-45 mins.
- Cook your pasta to al dente in salted water.
- While your pasta is cooking, make your pesto. In a mortar and pestle or blender, add in the washed basil, squeezed out roasted garlic, toasted pine nuts, lemon zest and juice, parmesan and olive oil, and grind to smooth. (If you’re using a mortar and pestle, grind your basil and pine nuts first before adding the rest of the ingredients). Salt and pepper to taste
- Drain your cooked pasta and add in few heaping tbs of pesto and pasta water, and toss until creamy and well combined.