Recipe adapted from Ashley Eddie, Santina Restaurant, New York
for the Toasted Pumpkin Seed Pesto:
- 1 cup pumpkin seeds, toasted and still warm
- 1½ cups soffritto
- 2 tablespoons pumpkin seed oil
- 1 anchovy fillet
for the Rigatoni:
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, sliced
- 4 anchovy fillets
- 1 cup fresh parsley, chopped
- ½ cup toasted pumpkin seed pesto
- 1 pound gluten-free rigatoni (or sub your pasta of choice)
- Juice of 1 lemon, as needed
- Salt
- ½ cup grated ricotta salata
DIRECTIONS
Please read the directions at Tasting Tables website at the link below.
Tasting Table
USA
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