Red Pesto Pasta
A creamy and flavorful red pesto pasta with mascarpone, fresh spinach, and sun-dried tomatoes, topped with pecorino cheese and optional toasted pine nuts. A quick and comforting dinner ready in just 30 minutes.
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion 150 g, finely chopped
- 2 tablespoons pine nuts optional
- 350 g 4⅓ cups mezzi rigatoni pasta (dry weight)
- 3 cloves garlic minced or put through a garlic press
- 4 –5 heaped tablespoons red pesto
- 250 g 1 cup mascarpone cheese
- 90 g 4 packed cups fresh baby spinach
- 30 g ¼ cup pecorino cheese (or vegetarian Parmesan), grated, plus extra for serving
- 6 sun-dried tomatoes sliced
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- A small handful of fresh basil leaves plus more for garnish
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook the mezzi rigatoni pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta. Set both aside.
Toast the Pine Nuts (Optional):
- If using pine nuts, place them in a dry skillet over medium heat. Stir frequently until the pine nuts are golden and fragrant. Remove from the heat and set aside.
Cook the Onion and Garlic:
- Heat the olive oil in a large sauté pan over medium heat. Add the finely chopped onion and a small pinch of salt. Cook, stirring occasionally, for 10–15 minutes, or until the onion becomes translucent and soft. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Incorporate the Pesto and Mascarpone:
- Stir the red pesto into the pan, allowing it to warm through for 1–2 minutes. Gradually add the mascarpone cheese, one large spoonful at a time, stirring until each addition melts and incorporates into a smooth sauce.
Add the Spinach:
- Begin adding the baby spinach to the pan in small batches, stirring gently until it wilts. Repeat until all the spinach has been added and incorporated into the sauce.
Season and Adjust Consistency:
- Add the reserved pasta cooking water, stirring to loosen the sauce and achieve the desired consistency. Stir in the grated pecorino cheese, sliced sun-dried tomatoes, and fresh basil leaves. Season with sea salt and freshly ground black pepper to taste.
Combine Pasta with Sauce:
- Add the drained pasta to the pan with the sauce. Gently toss to ensure the pasta is evenly coated with the sauce.
Serve:
- Divide the pasta among serving plates. Sprinkle with the toasted pine nuts (if using), extra grated pecorino cheese, and a few fresh basil leaves for garnish. Serve immediately.
Notes
To make this recipe gluten-free, use gluten-free pasta and ensure the red pesto and mascarpone are certified gluten-free. Always check ingredient labels to confirm they meet gluten-free standards.