Pesto Pasta

I was never really much of a pesto fan until I made my own version of this popular sauce with specialty cheeses and good quality extra virgin olive oil.


  • 1 pound rigatoni or other medium pasta shape
  • 2 cups basil leaves, discard stems and pack firmly
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup Parmigiano-Reggiano cheese, grated
  • 1/2 cup olive oil
  • 1/4 cup extra virgin olive oil 2 tablespoons pine nuts
  • 3 cloves garlic cloves, smashed
  • 2 tablespoon fresh ricotta cheese


  1. Cook pasta. (See page 245 in book for how to prepare pasta.)
  2. To make the pesto sauce, add all the ingredients except the ricotta cheese in a food processor or blender. Mix until well blended. Consistency should not be too thick. Add a little additional oil if it is too thick.
  3. Spoon the pesto sauce over the warm pasta.
  4. Top with fresh ricotta cheese and serve. Enjoy.
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