¼ cup sun dried tomatoes packed in oil (well drained)
1 14 oz can artichoke hearts (well drained)
¼ cup chopped fresh basil
¼ cup ground Parmesan
½ cup pesto
¼ cup extra virgin olive oil
salt & pepper
1Cook rigatoni in a large pot of well salted boiling water until just al dente. Drain well and immerse in cold water to stop cooking. In a food processor add cheeses, tomatoes and artichokes. Process until smooth. Add in basil and pulse until just mixed. Season with salt and pepper.
2Fit a piping bag with a small straight tip small enough to fit in the rigatoni. Fill bag with cheese mixture. (Alternatively, fill a large ziploc bag, seal and snip a corner off to pipe from.) Drain rigatoni well and pipe cheese mixture into rigatoni. Be careful not to overfill or the rigatoni might break.
3In a large bowl combine pesto and olive oil and mix well. Add stuffed pasta and toss to coat. Serve at room temperature. Store in the fridge up to 3 days.