Normally, I make my own condiments, but I recently discovered the products by Belazu, and I'm loving them for their on-the-go convenience and wonderful flavor.
If you follow my videos you may have seen their label once or twice. I used their Truffle Artichoke Pesto and Carnaroli Rice in my Risotto Recipe and I often use their high-quality vinegars in different salad dressing recipes.
For this recipe, I needed a quick lunch for one and had the wild mushroom pesto in my pantry. This pasta is flavourful, quick, and easy to make. Happy cooking!
I used gluten-free rigatoni noodles for my pasta but use any type you like for this dish.
Yield: serves 1
Preparation time: 30 minutes
Cook time: 20 minutes
100 g rigatoni pasta (3½ oz)
2 tsp olive oil
1 cup leek, chopped
1 clove of garlic
¼ cup white wine
3 tbsp Belazu wild mushroom pesto
3 tbsp heavy cream
1 cup fresh arugula
¼ cup parmesan cheese, grated
Place a pot of salted water on high heat and bring it to a boil.
Add the rigatoni to the boiling water and cook until al dente, 10–12 minutes depending on the pasta you use.
While the pasta cooks, pour the oil into a frying pan on high heat.
Add the leeks and sauté for about 2 minutes.
Add the garlic and sauté for 2 more minutes.
Deglaze the pan with white wine and cook until the wine has almost completely evaporated.
Add the mushroom pesto and cream and turn the heat down to a low simmer.
Strain the cooked pasta, reserving a cup of the pasta water.
Add the cooked rigatoni and a ladle of pasta water to the pan and stir.
Turn off the heat, add the arugula and parmesan cheese and serve in a large bowl garnished with fresh basil. Enjoy!