Description
This ultimate rigatoni pesto recipe combines perfectly cooked tubular pasta with vibrant, fresh basil pesto for an authentic Italian meal that comes together in just 20 minutes.
Ingredients
1 pound rigatoni pasta
2 cups fresh basil leaves, packed
3 large garlic cloves
1/2 cup pine nuts, toasted
1 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
2 tablespoons sea salt
Salt and black pepper to taste
1/2 cup pasta cooking water (reserved)
Instructions
Bring large pot of salted water to boil. Add rigatoni and cook until al dente.
Meanwhile, combine basil, garlic, and pine nuts in food processor. Pulse until chopped.
Slowly add olive oil while processing until smooth. Fold in Parmesan by hand.
Reserve 1/2 cup pasta cooking water before draining.
Return hot pasta to pot, add pesto, and toss with pasta water until silky.
Serve immediately with extra Parmesan and fresh basil.
Notes
- Toast pine nuts in a dry pan for 2-3 minutes for enhanced flavor
- Always reserve pasta cooking water before draining – it’s essential for proper sauce consistency
- Use room temperature pesto for best mixing results
- Fresh basil makes a significant difference in flavor quality
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Mediterranean Dinner Recipes
- Method: Stovetop
- Cuisine: Italian/Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 12mg