Pesto Rigatoni with Sundried Tomatoes & Burrata

Pesto Rigatoni
with Sundried Toms & Burrata

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 + Servings

What You Need

• 450g Dry Rigatoni Pasta
• 3 Tbsp. EVOO
• 1/2 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 2 Shallots, diced
• 1/2 Red Onion, diced
• 1/2 C Sundried Tomatoes, roughly chopped
• 2/3 C Grana Padano, finely shredded

P E S T O

• Toasted Pine Nut Pesto - www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta
  Sundried Tomato Pesto - www.thehappyveg.ca/recipes/sundried-tomato-pesto
  ​Macadamia Pesto - www.thehappyveg.ca/recipes/macadamia-nut-pesto
• 1/2 Small Lemon, juice
• 1/4 C Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Burrata, Fresh Parsley, Fresh Basil, Grana Padano

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered.
• Prepare the pesto according to one of the provided recipes. Once completed, set aside and begin your pasta sauce.
• Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the shallot, red onion, and sundried toms. Season with salt & cracked pepper, stir, and let everything cook for 8 - 10 minutes. Stir as needed and reduce heat if needed to avoid browning. ​

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• Pour in the wine and season with salt & cracked pepper. Once it starts bubbling away, add your rigatoni to the boiling water. Simmer the sauce as the pasta cooks until the rigatoni is a minute away from al dente. Ladle pasta water in to the skillet sauce to keep it simmering as the noodles finish. You may need to do this more than once. 
• Once the rigatoni is just right, strain it directly in to the skillet. Continue to toss the rigatoni with the pan sauce over the heat. This will release starches allowing the sauce to cling to the pasta and will finish cooking the pasta in the skillet. Once the rigatoni is just right, turn off the heat and take the pan off of the burner. Add the grana padano, entire batch of pesto, lemon juice, and fresh parsley. Give the skillet a good ladle of that hot pasta water and start tossing until glossy and gorgeous, adding additional pasta water if desired / needed for a creamier pasta. 
• Once sauced to your liking, taste and adjust your salt if needed. Serve the rigatoni with a nest of gorgeous burrata drizzled with EVOO. Finish with a sprinkle of fresh parsley, some grana padano, and fresh basil. ENJOY!
• Leftover pasta can be stored in an airtight container for for up to 4 days <3 

HAPPY VEG