I know what I’m trying this weekend.
A cooking challenge for you. Make a pasta dish that includes rigatoni, pesto, garlic, onions, diced pork, mushrooms, chopped peppers, corn, cherry tomatoes, and surprise me with two other mystery ingredients you wish to add.
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Challenge accepted! Here’s a recipe for Rigatoni with Pesto, Pork, and Vegetables:
Ingredients:
- 1 pound rigatoni
- 1/2 cup pesto
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 1/2 pound diced pork
- 1 cup sliced mushrooms
- 1 red bell pepper, chopped
- 1 can corn, drained
- 1 pint cherry tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Mystery ingredient 1: 1/2 cup heavy cream
- Mystery ingredient 2: 1/4 cup white wine
Instructions:
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the garlic and onion, and cook until softened, about 5 minutes.
- Add the diced pork to the skillet, and cook until browned on all sides, about 5 minutes.
- Add the sliced mushrooms and chopped red bell pepper to the skillet, and cook until softened, about 5 minutes.
- Stir in the can of corn and cherry tomatoes, and cook until the tomatoes start to burst, about 5 minutes.
- Add the salt, black pepper, and red pepper flakes (if using), and stir to combine.
- Add the pesto to the skillet, along with the heavy cream and white wine. Stir until everything is combined and heated through, about 2-3 minutes.
- Add the cooked rigatoni to the skillet, and stir until it is well coated with the sauce.
- Sprinkle the grated Parmesan cheese and chopped fresh parsley over the top of the pasta.
- Serve immediately, and enjoy your delicious Rigatoni with Pesto, Pork, and Vegetables!