"Rigatoni with Asparagus, Zucchini, and Sun-Dried Tomato Pesto is a vibrant pasta dish featuring al dente rigatoni, crisp vegetables, and a spicy sun-dried tomato pesto, garnished with Parmesan and fresh parsley for a delightful fusion of flavors."
Rigatoni with Asparagus, Zucchini, and Sun-Dried Tomato Pesto
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Recipe Intro From hecooksco
Rigatoni with Asparagus, Zucchini, and Sun-Dried Tomato Pesto is a vibrant dish incorporating fresh, seasonal ingredients, capturing the essence of Italian cuisine. This dish features perfectly cooked rigatoni pasta paired with asparagus’s crisp green freshness and zucchini’s tender, subtle sweetness. A flavorful sun-dried tomato pesto brings these elements together, resulting in a visually appealing and delicious meal. The rigatoni, the foundation of this dish, is chosen for its hearty structure and ability to hold sauces well. Its ridged exterior and expansive hollow center make it ideal for clinging to the rich, thick pesto, ensuring that each bite is flavorful. The pasta’s firm texture contrasts beautifully with the tender vegetables, making every forkful a delightful experience of varying sensations. Central to the dish’s unique character is the sun-dried tomato pesto. Unlike traditional basil pesto, this version uses sun-dried tomatoes as the star ingredient, offering a concentrated burst of tomato flavor that is both tangy and sweet. The recipe involves blending tomatoes with walnuts instead of the usual pine nuts. The walnuts add a rich, nutty flavor that complements the intense taste of the tomatoes. Fresh garlic, Parmesan cheese, and generous amounts of extra virgin olive oil are added to create a creamy sauce. To bring out the Mediterranean roots of the dish, a dash of vinegar is added to brighten the mixture. Fresh basil and oregano are incorporated into the pesto, lending their aromatic qualities to elevate the sauce’s complexity. The herbs offer subtle hints of pepper and mint, which enhance the natural flavors of the vegetables and bring a refreshing lightness to the dish. This herbaceous pesto is the soul of the dish, binding the pasta and vegetables together in a harmonious blend of flavors and textures. The zucchini and asparagus in this dish are prepared to maintain their natural textures and flavors. They are blanched quickly to preserve their vibrant color and crispness, creating a visual contrast with the deep red pesto and golden pasta. Asparagus provides a slightly grassy note and a satisfying snap, while zucchini adds a delicate, buttery softness that melts into the pasta. These vegetables add nutritional value to the dish and give it a fresh, spring-like feel. This dish is garnished with freshly grated Parmesan cheese and chopped parsley. The Parmesan cheese provides a salty, umami flavor that complements the tanginess of the pesto, while the parsley adds a touch of freshness and color that brightens up the entire dish. These garnishes enhance the flavors and add textural contrasts to the dish. The slight crunch of the parsley and the creamy melt of the Parmesan cheese make each bite exciting and complex. Rigatoni with asparagus, zucchini, and sun-dried tomato pesto is not just an ordinary pasta dish. It celebrates texture, color, and taste, representing a perfect balance between heartiness and wholesomeness. This makes it ideal for any occasion, whether a simple family dinner or a more festive gathering. This dish invites diners to enjoy a taste of Italy with each forkful, highlighting the simplicity and elegance of combining fresh ingredients with traditional flavors in new and exciting ways.
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
For the Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes
- 2 cloves of garlic
- 1/4 cup walnuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 1 tablespoon fresh oregano leaves
- 1/4 teaspoon red pepper flakes
- to taste salt and ground black pepper
ingredients
For the Pasta
- 1 pound rigatoni
- 1 pound trimmed and cut into 1" pieces asparagus
- 1 large sliced into half moons zucchini
- 1 tablespoon extra virgin olive oil
- to taste salt and ground black pepper
- for garnish grated Parmesan cheese
- for garnish freshly chopped parsley
Method
Step 1
Make the Sun-Dried Tomato Pesto: In a food processor or blender, combine sun-dried tomatoes, garlic, walnuts, Parmesan cheese, basil, oregano, and vinegar. Pulse until the ingredients are finely chopped. Gradually add the extra virgin olive oil while the processor is running until the mixture forms a smooth paste. Season with salt, ground black pepper, and red pepper flakes. Adjust the seasoning to taste.
Step 2
Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the asparagus pieces and zucchini slices to the boiling water. Blanch for about 2-3 minutes, just until they are brightly colored and slightly tender but still crisp. Immediately transfer the vegetables to a bowl of ice water to halt the cooking process and lock in their vibrant colors. Once cooled, drain the vegetables thoroughly.
Step 3
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
Step 4
Combine Pasta, Pesto, and Vegetables: Mix the cooked pasta with the sun-dried tomato pesto in the same pot. If the pesto is too thick, use the reserved pasta water to adjust the consistency. Gently fold in the blanched asparagus and zucchini.
Step 5
Serve: Transfer the pasta to serving dishes. Garnish with additional Parmesan cheese and freshly chopped parsley. Serve immediately while warm.