Name: Rigatoni Pasta with Lemon-Chile Pesto and Grated Egg
Yield: 4 servings
Ingredients: 12 ounces rigatoni or other short pasta; Kosher salt; 4 hard-boiled large egg yolks; 8 tablespoons unsalted butter, divided; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated Meyer lemon zest; 2 tablespoons fresh Meyer lemon juice; 1/2 teaspoon crushed red pepper flakes; Freshly ground black pepper; 1/2 ounce Pecorino, finely grated (about 1/2 cup)

Image may contain Plant Frying Pan Wok Food and Fries

Rigatoni with Lemon-Chile Pesto and Grated EggMarcus Nilsson

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Recipe notes

See Related Recipes and Cooking Tips

27 Meyer Lemon Recipes to Make the Most of Citrus Season
These extra-fragrant, sweet lemons can help even the simplest cooking shine.
How to Use Up Leftover Hard-Boiled Eggs
They're only boring if you let them be.
37 Ways to Use Extra Egg Yolks
Made a lot of egg white cocktails and got some extra egg yolks on hand? We can help.
The Fastest Way to "Hard-Boil" a Huge Batch of Eggs Is to Steam Them
Stick with me here.
37 Perfect Pesto Recipes
There are so many creative ways to make and use this verdant, versatile sauce. Here are our favorites.
67 Game-Changing Weeknight Pasta Recipes
Restaurant-quality pasta in less than 30 minutes is entirely possible, and we've got the recipes to prove it.
How to Juice a Lemon and Other Citrus
Squeeze out every last drop with these ten tips!
101 Italian Recipes to Make for Dinner Tonight
Craving Italian? We've got you covered with our favorite pastas, pizzas, soups, roasts, and more.
5 Foods You Can Prep in the Morning for Dinner Tonight
Get dinner on the table fast with these easy meal prep ideas you can easily add into your morning routine.