Rigatoni with Mussels and Pesto

Method

1. Heat a drizzle of extra virgin olive oil in a pan and brown a crushed garlic clove. Remove the garlic.
2. Add the shelled mussels (raw or previously cooked and shelled).
3. Deglaze with half a glass of white wine.
4. Add the cherry tomatoes cut in half. Cook slowly, adding a little pasta cooking water if needed, until the tomatoes are wilted.
5. Meanwhile, cook the pasta in boiling salted water until 2-3 minutes before it is done.
6. Drain the pasta and transfer it to the pan with the mussels.
7. Finish cooking the pasta in the pan, adding pasta water as needed, until the pasta is cooked and the sauce is creamy.
8. Add the basil pesto and toss to combine.
9. Plate and garnish with basil leaves.