The rigate pipes with boscaiola and Genoese pesto are a very tasty and quick main course, especially if we use the ready-made pesto we find with garlic and without garlic to satisfy all consumer needs.
A little garlic doesn’t bother me but clearly, this won’t change much the taste of the dish that is truly delicious and perfect for mopping up with bread!
I used Portobello mushrooms that remain firm and chunky even after cooking and that I often bake in large pieces with oil, salt, and a mix of parmesan and mozzarella for a delicious side dish.
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I opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I leave you other recipes with Genoese pesto such as:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for RIGATE PIPES WITH BOSCAIOLA AND PESTO RECIPE
- 11.3 oz rigate pipes
- 14.1 oz mushrooms (mixed as desired or only champignons etc)
- 1 clove garlic
- 3 tbsps Genoese pesto
- as needed extra virgin olive oil
- as needed salt
- as needed chopped parsley
Tools for RIGATE PIPES WITH BOSCAIOLA AND PESTO RECIPE
- Colander
- Knives
- Cutting Boards
- High-sided Saucepan
FOR THE PREPARATION OF THE RIGATE PIPES WITH BOSCAIOLA AND PESTO RECIPE
and I start by cleaning the mushrooms I’ve chosen by removing the earthy and tough part of the stems and peeling off the surface of the cap or cleaning it with a cloth.
I cut the mushrooms into chunks and put them in a pan where a clove of garlic is sizzling with extra virgin olive oil.
I cook the mushrooms in large chunks for 5/6 minutes over medium-high heat, then remove the garlic, add some fresh chopped parsley, adjust the salt, and continue cooking for about another 15 minutes.
In a saucepan, I put salted water and at the boil, I cook the chosen pasta, today for me the De Cecco rigate pipes, which I then drain al dente pouring them moist into the pot, adding the Genoese pesto and mixing immediately to blend the sauce well.
Add some grated Parmigiano Reggiano if desired and serve immediately at the table.,..
Enjoy your lunch! Annalisa
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If you like mushrooms, here’s a tasty first course
pasta with mushrooms baked read if you want → https://blog.giallozafferano.it/asilannablu/ricetta-pasta-con-funghi-al-forno/
tagliatelle with mushrooms and sausage read → https://blog.giallozafferano.it/asilannablu/tagliatelle-funghi-salsiccia-ricetta-primo-piatto/
P.S. I apologize for the photo. As soon as I make the recipe again, I’ll replace it!
