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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
Medium

4 min prep · 10 min cook

Rigatoni with Almond and Parsley Sauce
826 kcal · per serving
Protein 24g Carbs 91g Fat 39g
Ingredients

What you will need

6 items · serves 1
  • Rigatoni 125 g
  • Almond flakes 25 g
  • Double Cream 50 ml
  • Butter 1 tbsp
  • Parsley 0.25 pcs
  • Italian Hard Cheese 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

6 steps · 10 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍝✨

  2. 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

  3. 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

  4. 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

  5. Combine the pasta with the sauce. Add the cooked pasta to the cream sauce and toss in the pan

  6. Serve. Add the prepared pesto and mix everything thoroughly. Serve 🍽️✨

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