Baked rigatoni in spinach and kale pesto

Prep time - 10 mins + time to cook pasta
Cooking time - 15 mins
Complexity - easy
Servings - for 4

Ingredients :-

• Rigatoni pasta - 227 gms
• Grape tomatoes, cut in halves - 1/2 cup
• Salt - 1 tsp or according to taste
• Olive oil - 4 tbsp

For pesto :

• Baby spinach - 2 cup
• Kale - 1 cup
• Almonds - 1/4 cup
• Parmesan cheese, grated - 1/2 cup
• Lemon juice - 1 tbsp
• Salt - 1 tsp or according to taste
• Olive oil or vegetable oil - 2 tbsp

Method :-

Preheat oven to 400 degree F. Grind all the ingredients of pesto sauce in to smooth paste.
Boil pasta according to package instructions. Drain pasta and put tomatoes in it. Mix pesto sauce and put pasta into oven safe pan. Top pasta with parmesan cheese and put in oven for 15 minutes.

Take it out from oven and serve hot. Enjoy.