Pesto Rigatoni
Pesto Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 pint cherry tomatoes, halved (optional, for garnish)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 12 min
- 2
While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until finely chopped.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min
- 4
Drain the cooked rigatoni and immediately transfer it to a large serving bowl. Add the prepared pesto to the hot pasta. Toss well to coat all the rigatoni evenly.
⏱️ 2 min
- 5
If the pasta seems too dry, add a few tablespoons of the reserved pasta cooking water, one at a time, until the desired consistency is reached. The starch in the water will help the sauce cling to the pasta.
⏱️ 1 min
- 6
Serve immediately, garnished with extra grated Parmesan cheese and halved cherry tomatoes, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Rigatoni
- 1 pound rigatoni pasta
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 pint cherry tomatoes, halved (optional, for garnish)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 12 min - 2
While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until finely chopped.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min - 4
Drain the cooked rigatoni and immediately transfer it to a large serving bowl. Add the prepared pesto to the hot pasta. Toss well to coat all the rigatoni evenly.
⏱️ 2 min - 5
If the pasta seems too dry, add a few tablespoons of the reserved pasta cooking water, one at a time, until the desired consistency is reached. The starch in the water will help the sauce cling to the pasta.
⏱️ 1 min - 6
Serve immediately, garnished with extra grated Parmesan cheese and halved cherry tomatoes, if desired.
⏱️ 2 min