Red Pesto Pasta
Red Pesto Pasta made with rigatoni, olive oil, onion, garlic, red pesto, mascarpone, spinach, pecorino cheese, sun-dried tomatoes, basil, and pine nuts.
Print
Pin
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 medium white onion approximately 150 g, finely chopped
- 2 tbsp pine nuts optional
- 350 g mezi rigatoni pasta dry weight
- 3 garlic cloves pressed or finely chopped
- 4 to 5 heaped tbsp red pesto
- 250 g mascarpone
- 90 g fresh young spinach or baby spinach
- 30 g pecorino cheese or vegetarian-style Parmesan grated, plus more for serving
- 6 sun-dried tomatoes from a jar sliced
- ½ tsp sea salt or to taste
- ½ tsp freshly ground black pepper or to taste
- A small handful fresh basil leaves chopped, plus more for serving
Instructions
Cook the pasta.
- Cook the mezi rigatoni according to the package instructions until tender but still firm to the bite.
Reserve pasta water.
- Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
Toast the pine nuts, if using.
- Place the pine nuts in a dry skillet over medium heat. Toss frequently until golden and fragrant.
Set aside the pine nuts.
- Remove the toasted pine nuts from the pan immediately and set aside until ready to serve.
Cook the onion.
- Heat the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and a small pinch of salt.
Soften the onion.
- Cook the onion for 10 to 15 minutes, stirring occasionally, until translucent and pale yellow in color.
Add the garlic.
- Add the pressed or finely chopped garlic and cook for 1 minute, stirring frequently to prevent burning.
Add the red pesto.
- Stir in 4 to 5 heaped tablespoons of red pesto and cook for 1 minute, allowing the pesto to warm through and combine with the onion and garlic.
Incorporate the mascarpone.
- Add the mascarpone one large tablespoon at a time, stirring gently after each addition until fully melted and incorporated.
Add the spinach.
- Add the spinach in batches, stirring carefully after each addition until wilted. Continue until all spinach has been incorporated into the sauce.
Season the sauce.
- Season with sea salt and freshly ground black pepper.
Add the reserved pasta water.
- Stir in the reserved pasta cooking water until the sauce becomes slightly loose and smooth.
Add cheese, basil, and sun-dried tomatoes.
- Add the grated pecorino cheese, chopped fresh basil, and sliced sun-dried tomatoes. Stir until the cheese has melted and the ingredients are evenly combined.
Adjust seasoning.
- Taste the sauce and adjust the seasoning with additional salt or black pepper, if needed.
Combine with pasta.
- Add the cooked and drained pasta to the sauce. Stir gently until all pasta is evenly coated.
Finish with pine nuts.
- Scatter the toasted pine nuts over the pasta, if using.
Serve.
- Serve immediately with additional grated cheese, freshly ground black pepper, and fresh basil leaves.
Notes
To make this recipe gluten-free, replace the mezi rigatoni with certified gluten-free pasta. Choose a sturdy gluten-free pasta shape, such as penne, rigatoni, fusilli, or shells, so it holds the creamy sauce well.
Use a certified gluten-free red pesto, as some prepared pesto brands may contain gluten-based additives or be processed near wheat.
Confirm that the mascarpone, pecorino cheese or vegetarian-style Parmesan, sun-dried tomatoes, pine nuts, and seasonings are gluten-free and free from cross-contamination warnings.
If using vegetarian-style Parmesan, check the label carefully to ensure it is both vegetarian-friendly and gluten-free.
Cook the gluten-free pasta according to package directions, as gluten-free pasta can soften quickly. Reserve pasta water before draining, but avoid overcooking.
Prepare the recipe with clean cookware, utensils, cutting boards, and serving dishes to prevent cross-contamination.