Ingredients for 4 people
1° / In a blender, add the green part of the spring onion, basil leaves, olive oil, garlic, parmesan and sesame seeds. Blend until creamy (not completely smooth). Don't hesitate to add olive oil if the pesto seems too thick.
2° / Cook the rigatoni following the recommendations in a large volume of salted water. Drain them, keep a little of the cooking water.
3° / In a frying pan, melt a little butter then add the pesto, pasta and two/three tablespoons of cooking water. At medium heat for a few minutes.
4° / Dress by adding a generous tablespoon of ricotta on the rigatoni, a little salt and pepper then finish with a generous teaspoon of our chestnut honey and black garlic preparation.
**note :
if you don't have spring onions on hand, it's also very good with a 100% basil pesto
