Rigatoni with Hazelnut Pesto
Delicious hazelnuts form the base of a smooth and elegant variation on pesto sauce. This lovely summer main dish is great either hot or at room temperature.
Credit: Fran Clinton
Servings: 4 to 6
Ingredients:
* 1 cup hazelnuts
* 2 cups basil leaves
* 1 cup olive oil
* 1/2 cup Parmesan cheese
* 1/2 teaspoon paprika
* Dash of salt
* Juice of 1/2 lemon
* 1 pound rigatoni, cooked and drained
Directions:
In a food processor, finely chop the hazelnuts. Add the basil leaves and process until the mixture resembles coarse meal.
Add the olive oil in a steady stream, and then add the Parmesan cheese. Season with paprika, salt and lemon juice and process until smooth. Toss the pesto with the cooked pasta, and serve warm or at room temperature.
