Hot summer days benefit from minimal cooking, making pesto a favored option. Unique variations include braised greens or red pesto made from jarred ingredients. The smoky pepper and chilli pesto pasta utilizes smoked harissa, jarred peppers, and nuts. Cooked rigatoni is combined with the pesto and topped with lemon ricotta. The dish serves four and both pesto variations freeze well, enhancing their practicality for summer meals.
An almost no-cook sauce of smoked harissa whizzed up with jarred peppers, almonds, and parmesan, tossed through rigatoni and topped with a dollop of lemony ricotta.
Both of today's pestos freeze well. Jazzing things up with braised greens or a red pesto made from lots of jarred goods are just two directions in which I like to take things for a big hit of flavour.
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