Rigatoni with Almond and Parsley Sauce
By chef Franco Luise
A delicate creamy sauce with almonds and fresh parsley. A creamy, fragrant, and lightly nutty dish that will delight any gourmet.
- 14 min
- total
- Medium
- level
4 min prep · 10 min cook
What you will need
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Rigatoni 125 g -
Almond flakes 25 g -
Double Cream 50 ml
-
Butter 1 tbsp -
Parsley 0.25 pcs -
Italian Hard Cheese 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍝✨
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Cook the pasta. Bring the water in a pot to a boil, salt it, add the pasta, and cook over medium heat according to the package instructions for about 10 minutes
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Prepare the pesto. Prepare the pesto - blend the almonds, herbs, Parmesan, and oil for about 2 minutes, then pour in a little cream and briefly blend again
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Prepare the cream sauce. Melt the butter in a pan, add the cream, and cook over medium heat for about 3-4 minutes until the sauce reduces slightly
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Combine the pasta with the sauce. Add the cooked pasta to the cream sauce and toss in the pan
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Serve. Add the prepared pesto and mix everything thoroughly. Serve 🍽️✨
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