Rigatoni with Lemon Chile Pesto and Grated Egg recipes
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
- ground black pepper
- 1/2 ounce Pecorino, finely grated (about 1/2 cup)
Instructions
Rigatoni with Lemon-Chile Pesto and Grated Egg recipes serves 4 original recipe by Epicurious.
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