Nothing more luscious than a velvety creamy basil pesto sauce on al dente pasta. And, this mezze rigatoni basil pesto & peppers is just a dream bowl of happiness. Plus, you can use store brands for the basil pesto and roasted red peppers like Mezzetta. I keep an array of these type products in my refrigerator because they’re just so convenient and handy for soooooooooo many things!
Now you can choose your own type of pasta for this dish. But I love this mezze rigatoni because of the ridges and shape which seems to attract and hang on to the sauce~yeah, I know that’s not a real ‘culinary’ description, but, you get it.
Another dimension of this simple and quick recipe is the simple and subtle contrast with a ‘vinegaree’ flavor (that’s not culinary either, right!) of the roasted red pepper pieces. It’s just perfect paired with the richness and saltiness of the parmesan. The key to this dish is cooking your pasta al dente. You don’t want it soft and moooosheee. It’s got a delicate ‘bite’ to it as you chew. oxo ~peace & pasta~ ally
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