Rigatoni with Lemon-Chilli Pesto and Grated Egg

Ingredients for Rigatoni with Lemon-Chilli Pesto and Grated Egg

• 350g rigatoni or other short pasta

• Kosher salt

• 4 hard-boiled large egg yolks

• 8 tablespoons unsalted butter, divided

• 1 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 teaspoon finely grated Meyer lemon zest

• 2 tablespoons fresh Meyer lemon juice

• 1/2 teaspoons crushed red pepper flakes

• Freshly ground black pepper

• 15g Pecorino, finely grated (about 120ml )

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the centre). Drain pasta, reserving 350ml pasta cooking liquid.

Meanwhile, finely grate egg yolks on the small holes of a box grater and set aside.

Heat 90ml butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 240ml pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Taste and season with salt and pepper.

Add Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.