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"Hot Girl Summer" Pesto Pasta

"Hot Girl Summer" Pesto Pasta

Prep time: 15 minutes

Warm weather is around the corner with this big bowl of easy, fresh, vibrant pesto-y pasta. The bright, crunchy pistachio mint pesto… The trio of summery veggies… The chili garlic panko and whipped ricotta coming together to add that final sassy flourish and just-right amount of decadence?!? Enjoy, Fam, thanks for being awesome!

In your bag

  • Deano’s fresh rigatoni
  • Pistachio-mint pesto
  • Lemon-herb whipped ricotta
  • Charred zucchini, corn & tomatoes
  • Garlic chili panko

At home

  • Large pot & strainer
  • Large saucepan
  • Butter or olive oil

How to prep:

  1. Bring a large pot of salted water to a boil (the amount depends on how much water–we recommend a tablespoon per gallon).
  2. While the water heats, grab the saucepan and add in a pat of butter or a splash of olive oil. Pop it over medium heat and let the pan warm up. 
  3. Add the zucchini, corn and tomatoes to the pan with a pinch of salt. Give it a quick saute until everything is warmed to your liking (about 1-2 minutes).
  4. Back to the boiling water! Drop in the rigatoni and give them a stir. Cook for 3-5 minutes—test them for doneness—but should be no more!
  5. Reserve a cup of the pasta water and strain.
  6. Toss the rigatoni into the pan with the veggies. Add a couple splashes of the reserved pasta water, then toss in your pesto. Give it all a stir to mix together.
  7. Heat over low for a few minutes until the sauce clings to the rigatoni. Season with S&P as needed!

To plate, scoop your pesto pasta into a bowl. Sprinkle the garlic chili panko on top and finish with a dollop of that lemon-herb whipped ricotta on top!

That’s it! #Dinnersolved, dinner served.
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