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Rigatoni With Lemon-Chile Pesto and Grated Egg
- prep: 0 hr
- cook: 0 hr
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The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.
Ingredients
- 12 ounces 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 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 ounce Pecorino, finely grated (about 1/2 cup)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 205 % Daily Value *
- Total Fat: 23 g 35.48%
- Saturated Fat: 14 g 71.64%
- Trans Fat: 1 g %
- Cholesterol: 61 mg 20.35%
- Sodium: 3 mg 0.13%
- Calcium: 8 mg 0.78%
- Potassium: 12 mg 0.35%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.15%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.45%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 16.07%
- Vitamin C 1.36%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
