500 g MISKO Rigatoni
2 bunches parsley (leaves only)
2 cloves of garlic
60 g almonds
juice of ½ lemon
1 tbsp. tahini
4 tbsp. pine nuts, roasted
120 ml olive oil
freshly ground pepper
First, prepare the pesto sauce. In a food processor, add the parsley, garlic, almonds, lemon juice, tahini, salt and freshly ground pepper and puree. Gradually add the olive oil and beat to a paste.
Then, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Rigatoni. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and return the pasta to the pot with the pesto sauce. Mix gently to blend the ingredients together, and remove from the heat.
Top the pasta with the roasted pine nuts and serve.