HOW TO MAKE BAKED PESTO RIGATONI



Baked Pesto Rigatoni in a baking dish with a wooden spoon.

I've this factor known as inexperienced foodsession and it’s not going away.
Last month when Bjork was placing collectively the revenue report, I accused him of selecting all inexperienced images for the duvet picture. People don’t wish to see all that inexperienced on there, babe. This is beginning to appear to be the Grass Eaters membership or one thing. Except then he identified that he had no different selection as a result of all my recipes from final month are, the truth is, inexperienced. Touche.
I settle for that that is my present meals calling. Green, scrumptious, recent, wholesome meals made into tasty, saucy meals? This is the hill I'll die on.

HOW TO MAKE OUR BAKED PESTO RIGATONI (1 MIN):



Tomatoes in a black bowl.

But let’s comply with up that daring assertion with some purple and yellow.
My meals processor is my most used kitchen equipment by ten hundred miles. I attempt to pressure myself to not use it in some recipes as a result of generally I fear that the do-it-yourself sauce and textured meals factor is overkill for you foodie associates. But you guys. This little machine (mine is a tiny little 2 cup off-brand machine that’s lacking one of many grippers on the left again nook so it slips round on the counter each time I take advantage of it – enjoyable) is a pressure to be reckoned with. Anything that may take plenty of inexperienced greens and switch them into one thing that has me licking my fingers like sure sure sure moooore is an effective instrument.
I imply, all of us like inexperienced greens, proper? We similar to them higher once they’re sausay.
Another factor we like: noodles.



Pasta steaming.

I’m carb-loading for tomorrow after I’m going to want the vitality to make this once more. Gettin’ carby sensible, yo.
So let me inform you somewhat bit about this wholesome baked pesto rigatoni.
First, the wholesome pesto is the inexperienced half involving the meals processor. It’s a creamy concoction of Parmesan, pine nuts (or almonds as a result of possibly you don’t like spending 200 {dollars} on nuts? I dunno), olive oil, garlic, spinach, kale, basil, and somewhat lemon juice that may significantly name for a mini-spatula-straight-into-mouth pesto cleanout of all of the crevices of your meals processor. You can choose otherwise you generally is a actual one who likes taste bomb pesto that packs a dietary one-two punch. Up to you.



Pesto on pasta noodles.

The pesto will get tossed up with that pasta and saucified with somewhat water, freshified with some little heirloom tomatoes, and yummified with somewhat cheese. I'm so irritated at myself proper now.
You bake it, you eat it, you're keen on the leftovers much more.
Friends? I hope you loved this installment of Pinch of Yum Green Foods and I hope you take pleasure in it much more when it’s in a giant bowl in your dinner desk tonight. Topped with somewhat additional Parmesan, as a result of that’s what we’d do if we had been consuming dinner collectively, I’m 900% positive.



Baked Pesto Rigatoni in a white baking dish.

baked pesto rigatoni




This Healthy Baked Pesto Rigatoni is tossed with heirloom tomatoes and a saucy spinach pesto that will knock your socks off.
Prep Time15 mins
Cook Time25 mins  
Total Time40 mins

Dinner


 Servings: 10people
 Calories: 368kcal
INGREDIENTS

  • for the pasta:

    • 1 lb. whole wheat rigatoni
    • 2–3 cups chopped heirloom tomatoes
    • 1/2 cup water
    • 1/2 cup shredded cheese of choice (I used Asiago)
    • pesto (recipe follows)

  • for the pesto:

    • 2 cups spinach
    • 1 cup kale
    • 1 cup basil
    • 3/4 cup almonds or pine nuts
    • 1/2 cup olive oil
    • 1/4 cup Parmesan or Asiago cheese
    • 1/2 teaspoon salt
    • 3 large cloves garlic
                    INSTRUCTIONS
                    1.  Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
                    2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
                    3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy.Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

                      NUTRITION

                      Serving: 10 | Calories: 316kcal | Carbohydrates: 37g | Protein: 11.4g | Fat: 16g |
                        | Sodium: 256mg | Fiber: 5.2g | Sugar: 2.7g |Cholestrol: 5.9mg | Vitamin A: 69iu | 

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