Rigatoni Timbale with Sundried Tomatoes and Pesto

Recipe

Step 1

Cook the pasta for 5 minutes less than indicated on the package. Drain, keeping 10 cl of the cooking liquid.  Dissolve the stock cube in it.

Step 2

Heat 30 g of butter in a saucepan and add the flour. Mix thoroughly and then pour in the milk and the chicken stock in a thin stream, stirring all the time. Cook for 6-7 minutes. Season.

Step 3

Beat the eggs with the tomato passata and the grated cheese. Add to the bechamel. Add the pesto, mix thoroughly and pour over the pasta.

Step 4

Finely chop the parsley and cut the sundried tomatoes into 2 or 3 pieces. Cut the mozzarella into cubes. Add these to the pasta and correct the seasoning.

Step 5

Grease the sides of a timbale mould or soufflé dish with the remaining butter and pour in the pasta mixture. Press down gently and cook in a preheated over at 180 °C for 20 minutes.

 

Take out of the mould, cut into equal parts and serve hot with a mixed mesclun salad.

♥To be enjoyed with Palmer & Co Rosé Solera or Blanc de Noirs.

Ingredients

• 500 g of rigatoni
• 1 jar of sundried tomatoes in oil
• 2 balls of mozzarella
• 3 eggs
• 25 cl tomato passata
• 1 small jar of pesto
• 100 g of grated cheese
• 1 chicken stock cube
• 10 sprigs of parsley
• 3 tsp. of flour
• 25 cl of milk
• 50 g of butter
• Salt
• Pepper