Zhoug-Inspired Rigatoni

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Landing somewhere in-between Italy and the Middle-East, this is my Zhoug-Inspired Rigatoni and it's a quick and easy pasta dish that I think you'll love!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Italian, Middle Eastern

Servings: people

Calories: 727kcal

Author: Emily Roz

Ingredients

15g fresh parsley plus extra for garnish
15g fresh coriander/cilantro
1 large green chilli, cut the tip off
2 garlic cloves, peeled
2 teaspoon ground cumin
½ lemon, juiced
Salt and pepper
80ml olive oil
1 tablespoon grated parmesan cheese plus extra for garnish
Handful of walnuts plus extra for garnish
1 tablespoon butter
150g rigatoni
1 red chilli, finely chopped

Instructions

Place your rigatoni in a pan of salted boiling water. Cook to packet instructions until al dente, then drain and set aside.
Meanwhile, blend your parsley, coriander, green chilli, garlic, ground cumin, lemon, olive oil, parmesan, walnuts, a pinch of salt and grind of pepper until smooth. Taste and season accordingly.
Place a large frying pan on medium heat and add in the butter. Once melted, add in your cooked and drained pasta followed by your zhoug-inspired sauce. Give everything a good mix until the pasta is fully coated.
Serve up onto your plates and garnish with finely chopped walnuts, parsley, red chilli, and a sprinkling of parmesan. Enjoy!

Notes

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

To store: Place any leftover Zhoug-Inspired Rigatoni in an airtight container and place in the fridge for up to 3 days. When reheating, add a splash of water, stock, or milk to add back that creaminess.

To freeze: Place any leftover Zhoug-Inspired Rigatoni in an airtight container or freezer bags and place in the freezer for up to 2 months. When you're ready to defrost, place in the fridge until thawed and then reheat on the stovetop or in the microwave with a splash of extra liquid and until piping hot.

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