Rigatoni with Pesto Tomato Sauce

Ingredients

• ¹⁄₂ lb (225 g) rigatoni or any bite-sized pasta
• 1 can (28 oz/796 ml) low-sodium crushed tomatoes
• 1 can (28 oz/796 ml) low-sodium diced tomatoes
• ¹⁄₄ cup Pesto Sauce, prepared
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• Sea Salt, to taste
• Black Pepper, to taste
• ¹⁄₄ cup freshly grated Parmesan cheese

Preparation

1. Cook pasta according to package directions in Multipurpose Pot.
2. Meanwhile, combine tomatoes and Pesto in a Multipurpose Pot. Simmer for 20 minutes.
3. Toss sauce and pasta in a large serving bowl. Season with Salt and Pepper. Top with Parmesan.