Pesto Rigatoni with Cherry Tomatoes

Ingrédients

1/2 pound pasta (I used rigatoni)

3/4 cup grated Parmesan cheese (reserve some for serving)

2 tablespoons fresh pesto (recipe below)

4 garlic cloves, minced or finely chopped

1/4 cup white wine

1 teaspoon chili flakes (reduce if preferred less spicy)

2 teaspoons black pepper

Kosher salt, to taste

4 tablespoons olive oil or unsalted butter

1 1/2 cups cherry tomatoes, halved

Fresh Pesto:

2 cups fresh basil leaves

1-2 tablespoons pine nuts, toasted

1/2 cup grated Parmesan cheese

2-3 garlic cloves

1/4 teaspoon salt

3 tablespoons olive oil

2 tablespoons water (if needed)

For Serving:

Additional chili flakes, to taste

Freshly ground black pepper (optional)

Parmesan cheese for garnish

Summer Pasta Dish

Pesto Rigatoni Recipe

Cherry Tomato Pasta

Easy Homemade Pesto

Easy Pasta Recipe

Pesto Pasta

Fresh ingredients