Servings: 4

Rigatoni with Broccolini & Walnut Pesto Recipe Ingredients: 2 tbsp Olive Oil, & Extra Olive Oil to blend 1 Garlic Clove, crushed 2 Spring Onions, finely sliced 1 c Cream 4 tbsp Walnut Pieces 400g Rigatoni 1 Bunch of Broccolini 1/4 c Parmesan Cheese, grated

Directions:
Trim the broccolini, blanch then coarsely chop.

Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).

Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.

Heat the extra olive oil in a frying pan over a low heat.
Add the spring onion and garlic and soften.

Add the pesto and cook for 2 minutes.
Add the cream.
Stir the sauce until it thickens slightly.

Add the rigatoni and broccolini. Cook, until heated.

Can be spiced with Tabasco or finely sliced chilli.