Well it’s been a crazy week! I had all intentions to get caught up on recipes this week, but sometimes life throws you for a loop and everything goes out the window. My little guy started to get sick on Thursday night and I thought he was improving, but we ended up making a midnight trip to the ER on Sunday night. It was a whirlwind of 36 hours spent being observed in the peds floor for dehydration. He was released on Tuesday afternoon and is doing much better. Then my daughter got sick…. Luckily it was short-lived and she’s already better.
Now onto the recipe…pesto baked rigatoni. I loved this pesto especially since it’s a combination of spinach and kale. Both the kids loved it and it was quick and easy to make. It would be great to take to a potluck or a meal for new parents.
1 lb whole wheat rigatoni
2-3 cups chopped cherry tomatoes
1/2 cup reservation pasta water
1/2 shredded mozzarella cheese
Pesto
Pesto
2 cups spinach
1 cup baby kale
1 cup basil
3/4 cup sliced almonds
1/2 cup olive oil
1/4 cup parmesan asiago cheese
1/2 tsp salt
3 cloves garlic, minced
Preheat oven to 400 degrees. In a food processor, add in all the pesto ingredients and puree until smooth.
In a large stock, bring water to boil and cook the pasta according to the package instructions. Slice the tomatoes in half and place in a large bowl. Add in the pesto and the cooked pasta. Add in half of the reserved pasta water and mix until it’s well combined. Add more water if necessary to make it saucy. Pour into a 9×13 baking dish and top with the mozzarella cheese. Cover loosely with aluminum foil and bake for 10-15 minutes until the cheese has melted and the dish is warmed through.
Source: Pinch of Yum
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