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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Rigatoni with Ricotta-Sage Pesto
This ricotta-based pesto gets its pale green hue from an abundance of parsley. Its deep flavor comes from sage that has been gently cooked in olive oil. We employed the microwave to make the sage–oil infusion because it does the job quickly. But take care not to overheat the mixture or both the sage and the oil will become bitter. The ideal pasta for this dish is a short, tubular shape with ridges that catch the pesto; we liked rigatoni and penne rigate.
4
Servings
Tip
Don’t cook the pasta before preparing the pesto, as the pasta must be hot when tossed with the sauce. Also, don't forget to reserve 1 cup of the cooking water before draining the pasta; you'll need to add at least some of it to the pasta and pesto as you toss them together.
40 minutes
Ingredients
-
6
tablespoons extra-virgin olive oil
-
⅓
cup chopped fresh sage
Directions
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