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Pesto baked rigatoni with mushrooms | Recipe | Kitchen Stories
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Ingredients
- 14 oz rigatoni
- 10 1/2 oz button mushrooms
- 10 cherry tomatoes
- 6 1/3 oz jarred sun-dried tomatoes
- 1 clove garlic
- 3 oz cashews
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 cup heavy cream
- 5 1/2 oz Parmesan cheese (grated)
- salt
- pepper
- vegetable oil (for frying)
- basil (for serving)
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