Pesto Rigatoni with Pangrattato

Serves 4 

Ingredients

400g rigatoni 

150g pesto

50ml extra virgin olive oil

½ cup breadcrumbs

½ tsp chili flakes 

½ tsp sea salt 

1 small handful parsley, finely chopped 

Zest of ½ lemon 

¼ tsp cracked black pepper 

Fresh basil leaves, to serve 

Method 

Step 1: Bring a large pot of water to boil and add ~1 tablespoon of cooking salt. Add the rigatoni to the pot and stir. Cook according to the instructions on the pack.

Step 2: Meanwhile, heat olive oil in a frypan over medium-high heat. Add breadcrumbs, chili flakes and salt and cook for 4-5 minutes, or until golden. Remove from heat and stir through the parsley and lemon zest. Season with extra salt and pepper as needed. 

Step 3: Once the pasta is cooked, drain and reserve ~½ cup cooking water. Return pasta to the pan over low heat and add the pesto. Toss to combine, ensuring everything is coated. Feel free to add a splash of cooking water to loosen the sauce. Divide pasta between plates and garnish with pangrattato and fresh basil leaves.