Recipe for Rigatoni with green pesto and mushrooms.

Make sure to follow the quantities specified on the left to prepare your recipe! Bring a large pot of salted water to a boil for the pasta. Cook the rigatoni for 12-14 minutes. Reserve ¼ cup of pasta cooking water in a bowl. Drain and then set aside the rigatoni.

Chop the garlic and onion. Wipe the mushrooms with a paper towel and cut them into quarters. Chop the dried tomatoes into pieces.

Heat a dash of olive oil in a large skillet and sauté the onion, mushrooms, and the specified amount of Italian spices for 5-6 minutes over high heat or until the mushrooms are golden.

Salt and pepper. Deglaze with a splash of white wine vinegar (or white wine if you have it) then add the garlic, half of the sun-dried tomatoes, the pesto, and the pasta cooking water. Cook for another 2-3 minutes, stirring. Finally, add the rigatoni and continue cooking for 1-2 minutes, mixing.

To finish, place the mixture of young greens in deep plates. Season with 1/2 tablespoon of sun-dried tomato oil per person, salt, and pepper if desired. Serve the pasta on top and garnish with the remaining sun-dried tomatoes. Sprinkle everything with Italian cheese. Taste and adjust the seasoning with salt and pepper if necessary.