1½ cups rigatoni pasta

1 ounce fresh basil leaves

3 garlic cloves

1 large tomato

⅓ cup pine nuts

½ cup grated Parmesan cheese

½ cup olive oil

• Cook the pasta in boiling salted water until tender but still firm (al dente). Drain.

• Chop the basil leaves to make 1 cup. Smash, peel, and chop the garlic. Wash and chop the tomato, reserving the juice.

• Process the garlic and pine nuts in a food processor. One at a time, add and process the tomato and basil leaves. Slowly add the olive oil and keep processing until the pesto is creamy. Add the grated Parmesan cheese. Pour half the pesto sauce over the cooked pasta. Store the remaining pesto sauce in a sealed container in the refrigerator for up to 7 days.