Elevate your dinner game with a burst of vibrant flavors in every bite! Imagine perfectly al dente rigatoni enveloped in a creamy, hearty sauce that's as rich in vitamins as it is in taste. Sweet peas add a fresh pop of brightness, while caramelized onions bring a deep, savory sweetness that balances every bite. Fresh basil and sun-dried tomatoes infuse the dish with bold Italian-inspired flavors, all brought together with a dash of Panacheeza for that extra gourmet twist. Ready in under 30 minutes, this meal is a fast track to a satisfying, nutritious dinner that’s both indulgent and healthful. Treat yourself to a dish that’s as effortless as it is enticing—your taste buds will thank you!
Makes 4 servings
Basil and Sundried Tomato Rigatoni with a side of Peas and Onions
Rigatoni and sauce Ingredients
8 oz Mezzi Rigatoni
1 cup Sundried tomatoes in oil (fresh or dried)
2 cups Fresh basil
¾ cup Panacheeza
Sundried tomato oil (optional)
Salt & Pepper to taste
3-4 ladles of Pasta water
Peas and Onions Ingredients
Olive oil for pan
4 cups frozen peas
2 medium yellow onions
1/2 cup Panacheeza
Salt to taste
Directions
- Bring pasta water to a boil and boil rigatoni.
- Slice onions ¼ in thick using mandolin.
- Warm up olive oil in a pan over medium heat.
- Add onions to the pan and cook until softened.
- While the water is boiling, we are going to make our sauce.
- Add your sun-dried tomatoes, fresh basil, Panacheeza, salt, pepper, and pasta water in a blending cup, and blend until you have reached your desired consistency using pasta water. I used an immersion blender.
- Add frozen peas to the onions and combine with onions and cover for 10 mins, stirring occasionally.
- Once peas are heated through and condensation has collected, add Panacheeza and stir until cheese has dissolved.
- Add some oil to a pan for your sauce and warm on medium low, and add sauce.
- When the rigatoni is cooked, add to your warmed pan.
- Stir until all ingredients have combined, add pasta water to reach desired sauce thickness.
- Enjoy!
