Rigatoni with pistachio, peas and basil pesto
11.5 oz Barilla Rigatoni
6 tbsp extra virgin olive oil
8 basil leaves
1 cup shelled pistachios
1 cup peas, defrosted
¾ cup Parmigiano Reggiano cheese
salt and black pepper to taste
Boil the pasta according to directions and keep 1 cup of the boiling water.
Meanwhile, in a blender process pistachio until roughly chopped. Add peas, basil olive oil, and salt and pepper, then process a little longer until the mixture is smooth and well blended. Turn off the blender and stir in cheese, salt and pepper and place the mixture in a bowl, then dilute with 1 cup of pasta cooking water. Drain pasta and toss with pesto.