Red Pesto Rigatoni Pasta
Ingredients
- 6 oil-packed anchovy fillets
- 4 garlic cloves, smashed
- ¾ cup extra-virgin olive oil
- ½ cup raw walnuts
- 3 Tbsp. double concentrated tomato paste
- 2 red Fresno chiles, halved lengthwise, seeds removed
- 3 oz. Parmesan, finely grated
- 3 Tbsp. fresh lemon juice
- ½ tsp. kosher salt, plus more
- 1 lb. rigatoni
- 2 Tbsp. unsalted butter, cut into pieces
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