Rigatoni with Pesto Trapanese - San Remo
- Place the garlic, almonds, and grated Parmigiano in a food processor and pulse until it resembles coarse sand.
Ingredients
- 500g San Remo Rigatoni
- 1 garlic clove
- 70g peeled almonds
- 80g grated Parmigiano Reggiano
- 200g ricotta
- 6-8 semi-dried tomatoes
- 700g truss tomatoes, roughly chopped
- 1 large bunch basil
- Salt and pepper, to taste
- 1/4 cup toasted almond flakes
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