Rigatoni with Broccolini & Walnut Pesto

Rigatoni with Broccolini & Walnut Pesto

Ingredients:
1 Bunch of Broccolini
400g Rigatoni
1 Garlic Clove, crushed
4 tbsp Walnut Pieces
2 Spring Onions, finely sliced
1 c Cream
1/4 c Parmesan Cheese, grated
2 tbsp Olive Oil, & Extra Olive Oil to blend

Directions:
Trim the broccolini, blanch then coarsely chop.

Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).

Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.

Heat the extra olive oil in a frying pan over a low heat.
Add the spring onion and garlic and soften.

Add the pesto and cook for 2 minutes.
Add the cream.
Stir the sauce until it thickens slightly.

Add the rigatoni and broccolini. Cook, until heated.

Can be spiced with Tabasco or finely sliced chilli.