Rigatoni with pesto
Chef Tracey's rigatoni with peas and pesto is a vibrant dish full with comforting and familiar flavors. It features al dente rigatoni pasta tossed with sweet peas and a flavorful pesto sauce made from basil, garlic, pine nuts, and parmesan cheese. It's an Italian springtime classic that's sure to satisfy any time of day, all year round.
Nutritional facts
Protein
45g
Carbs
100g
Calories
790
Fat
20g
Ingredients
Parmesan Cheese, Canola and Olive Oil Blend, Black Pepper, Garlic, Peas, Kosher Salt, Pine Nuts, Lemon Juice, Rigatoni, Basil, Parmesan Cheese
Reviews
4.0
Based on 195 reviews
Janet · 05/22/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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