Rigatoni With Lemon-Chile Pesto and Grated Egg
A bright and bold rigatoni dish with zesty lemon-chile pesto and a luxurious grated egg finish. Perfect for both weeknights and special occasions.
Ingredients
- 12 oz rigatoni
- 1 cup fresh basil leaves
- ½ cup fresh parsley leaves
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 clove garlic
- ¼ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes adjust to taste
- ⅓ cup olive oil
- 2 hard-boiled eggs
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain the pasta.
- In a blender or food processor, combine basil, parsley, lemon juice, lemon zest, garlic, Parmesan, red pepper flakes, olive oil, and a pinch of salt. Blend until smooth.
- Toss the cooked rigatoni with the pesto, adding reserved pasta water as needed to achieve desired consistency.
- Grate the hard-boiled eggs over the pasta using a fine grater or microplane.
- Serve immediately, garnished with additional Parmesan and red pepper flakes, if desired. Enjoy!