Red Chilli Pesto Rigatoni with Mozzarella and Garlic and Herb Dressing

Made with toasted pecans, sun-dried tomatoes, fresh basil, and a kick of bird’s eye chillies, it’s a bold sauce that clings perfectly to al dente pasta. Topped with mozzarella and a drizzle of garlic and herb dressing, it’s a vibrant, satisfying dish that’s perfect for spice lovers and pesto enthusiasts alike.

Ingredients

Method

Nutrition

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Step 1

Begin by preparing the garlic and herb dressing to allow it to infuse. Combine all listed ingredients in a bowl. Mix well to ensure everything is thoroughly combined. Season with salt and pepper according to your taste.

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For

3

M

I

3

Sun-dried tomatoes

3

Garlic cloves

2

Bird's eye chillies, deseeded

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Per Serving

Calories

480kcal

Fat

22g

Saturates

4g

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Notes

Pro Tips✨: Using pasta water adjust the pesto’s consistency- it helps the sauce cling to the pasta better. For extra heat, keep the chilli seeds in the pesto.

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