Rigatoni Tossed in Mugwort Pesto

Ingredients

• 2 cups rigatoni
• 2T ricotta cheese
• a pinch of red pepper flakes
• (mugwort pesto) plenty of mugwort
• 50g cashews
• 2 cloves garlic
• 50g parmesan cheese
• a little salt and pepper
• blended while pouring in 150ml olive oil
• 1t lemon juice

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Trim off the thick stems of the mugwort and use only the leaves and tender stems. Salt the water, bring to a boil, blanch the mugwort for about 10 seconds, then plunge into cold water - the color turns vivid. Press out the water by hand.

2. 02

   In a food processor, combine the mugwort, 50g cashews, 2 cloves garlic, 50g parmesan cheese, and a little salt and pepper, blending while pouring in 150ml olive oil. Add 1t lemon juice.

3. 03

   Bring salted water to a boil in a pot and cook the rigatoni.

4. 04

   Put the rigatoni in a pan with the mugwort pesto from step 2 and a ladle of pasta water, and mantecare (emulsify) together.

5. 05

   Plate the rigatoni and top with ricotta cheese, olive oil, and red pepper flakes.