Sarah's Pesto Pasta Recipe

Use any pasta you have in your pantry, but my favorite is rigatoni, it is chunkier and bit thicker to soak up pesto sauce. I love this served with broccoli corn bread.

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Servings:

Ingredients

4 cups uncooked rigatoni, cooked al dente in seasoned water (Italian season
2 cans (6 oz each) tuna, well drained or 2 cans (6 oz each) crab meat
1 tablespoon corn or olive oil
1 tablespoon minced garlic
8 ounces heavy whipping cream
1 can chicken broth
1 package Pesto sauce mix (Knorr)
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
1/4 cup grated Parmesan cheese
Salt and pepper to taste
toasted pine nuts and extra grated parmesan cheese for toppings

Directions

PREP

10 mins

COOK

20 mins

READY IN

30 mins

Toast pine nuts in skillet until lightly browned; remove from skillet and set aside.

Saute garlic in hot oil. Add pesto sauce ingredients except parmesan cheese. Cook till thickened and bubbly. Reduce heat and stir in grated parmesan cheese. Add salt and pepper to taste. Toss cooked pasta and canned tuna or crab meat with hot pesto sauce. Transfer to serving dish and top with pine nuts and grated parmesan cheese. You can substitute canned tuna or crab with chunks of fried chicken, vienna sausage or cooked Italian sausages.

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