This incredibly quick and easy celery pesto rigatoni not only tastes amazing but takes less than 20 minutes to make – that includes making the pesto from scratch. While this easy dinner recipe uses up those often discarded celery leaves, you can use any pesto you prefer.
For best results, always weigh ingredients where a weight is provided
Instructions
Start by making the celery leaf pesto (it takes only 5 minutes).
Bring a large pot, half full with water to a boil. Add a good 3-4 teaspoons of salt to the water and stir. Add the pasta and cook according to packet instructions or until just al dente.
Scoop out 1 cup of the pasta water and set aside. Drain the pasta, discarding the remaining water.
Add the pasta back to the pan and add the pesto, half the cashews and half the lemon juice. Stir well.
Add the pasta water a little at a time until the sauce is the consistency you like. Taste and add more lemon juice plus salt and pepper to taste.
Serve with the remaining cashews and parmesan scattered over the top.
Notes
You can use this celery leaf pesto recipe or use your favourite store-bought pesto.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.