• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dishes

    Updated: Aug 16, 2023 · Published: Mar 28, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 6 Comments

    Homemade Pesto Rigatoni (20 Minutes!)

    Jump to Recipe Print Recipe

    Pesto Rigatoni is perfect for a quick and easy weeknight dinner. Just toss some rigatoni pasta with homemade basil pesto sauce, and enjoy this flavorful pasta dish on its own or paired with your favorite protein and vegetables. It takes just 20 minutes to make!

    A white plate filled with pesto rigatoni.

    During the summer, when my garden is overflowing with basil, you can be sure I'm making lots and lots of homemade pesto. In just a few minutes, I can whip up a large batch of fresh pesto to use immediately or freeze and save for later.

    Homemade pesto is one of those ingredients that immediately takes a dish from 'bland and boring' to 'the best thing I've ever eaten' with very little effort. And this pasta dish is no exception.

    To make this easy pesto rigatoni, you simply make homemade basil pesto and toss it with tube-shaped rigatoni pasta. It's perfect for a quick weeknight meal when you only have 30 minutes to get dinner on the table.

    Keep it simple by serving this dish as-is or pair it with your favorite protein and vegetables for a more satisfying meal.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Ingredient Notes

    Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

    • Rigatoni Pasta- A large, tube-shaped pasta with ridges, rigatoni is perfect for holding onto lots of pesto sauce. My rigatoni pasta took about 14 minutes to cook to an al dente texture.
    • Basil- Fresh basil leaves are a must for pesto. About 2 cups of loosely packed basil leaves (or about 2-3 ounces by weight) are perfect for this recipe.
    • Parmesan Cheese- Grate your own fresh parmesan cheese from a block for the best flavor.
    • Walnuts- I typically use walnuts in pesto because they're less expensive than pine nuts and I'm more likely to have them on hand. Of course, feel free to use pine nuts if you prefer.
    • Garlic- Mince the garlic cloves before adding them to the food processor so you don't end up with large garlic chunks in your pesto.
    • Extra Virgin Olive Oil- The best oil to use for homemade pesto.
    The ingredients to make pesto rigatoni. Each ingredient is labeled with text and includes rigatoni, olive oil, basil, parmesan, walnuts, garlic, salt, and pepper.

    Tips for Success

    • Use fresh ingredients. Pesto is all about fresh flavors. Use fresh basil, freshly grated parmesan cheese, and fresh garlic for the best-tasting pesto.
    • Don't over-mix the pesto. Homemade pesto should be creamy with a slightly rough texture. Over-blending the pesto may result in a bitter sauce that doesn't cling well to the rigatoni.
    • Cook the pasta al dente. Overcooking the pasta results in a mushy, unappealing texture. Since we cook the pasta for a minute or two after draining, it's important to cook it just to al dente.
    • Reserve some pasta water. The starches in reserved pasta water help the pesto sauce thoroughly coat and stick to the rigatoni.

    How to Make Pesto Rigatoni

    Here is how to make this homemade pesto rigatoni recipe.

    Step 1: Make the pesto. Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary. Then, with the food processor on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Set aside.

    Chopped pesto, parmesan cheese, walnuts, and garlic in the bowl of a food processor.
    Homemade basil pesto in the bowl of a food processor.

    Step 2: Cook the pasta. Fill a large stockpot with water and one tablespoon of kosher salt. Cook the rigatoni to al dente according to package instructions. Reserve ½ cup of starchy pasta water before draining the pasta completely. Return the cooked pasta to the stockpot.

    Cooked rigatoni in a stockpot.

    Step 3: Toss the pasta with pesto sauce. Pour the reserved pasta water over the cooked pasta and set the stockpot over low heat. Add the pesto and stir until all of the pasta is coated with pesto sauce and no water remains at the bottom of the pot. Remove from heat and serve.

    Reserved starchy pasta water being poured over cooked rigatoni in a stockpot.
    Rigatoni tossed with pesto in a stockpot.

    How to Store

    • Refrigerator- Store leftovers in an airtight container in the refrigerator for 3-5 days. The pesto can be stored separately from the pasta for up to one week in the refrigerator.
    • Freezer- While it may not be as delicious as fresh pesto rigatoni, you can freeze leftover pasta. Allow the pasta to cool completely before storing it in a freezer-safe container for up to 3 months. Homemade pesto can be frozen for up to 6 months.
    Pesto rigatoni on a white plate garnished with parmesan cheese.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Pesto Recipes

    • Pesto without pine nuts in a small glass bowl.
      Pesto Without Pine Nuts (Walnut Pesto)
    • A glass jar filled with basil pesto butter.
      Pesto Butter (5 Minutes!)
    • Salmon with pesto butter being served with pesto rigatoni pasta.
      Pan-Seared Salmon With Pesto Butter

    📖 Recipe

    A plate of pesto rigatoni garnished with parmesan cheese and basil.
    Print Pin SaveSaved!
    5 from 2 votes

    Pesto Rigatoni

    Pesto Rigatoni is perfect for a quick and easy weeknight dinner. Just toss some rigatoni pasta with homemade basil pesto sauce, and enjoy this flavorful pasta dish on its own or paired with your favorite protein and vegetables. It takes just 20 minutes to make!
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 6 servings
    Calories 510kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Food processor

    Ingredients

    For the Pesto

    • 2 cups basil leaves loosely packed
    • ½ cup parmesan cheese freshly grated
    • ¼ cup walnuts chopped
    • 2 cloves garlic minced
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ cup extra virgin olive oil

    For the Pesto Rigatoni

    • 1 tablespoon kosher salt
    • 16 ounces dry rigatoni pasta
    • ½ cup reserved pasta water

    Instructions

    Make the Pesto

    • Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary. Then, with the food processor on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Set aside.
      2 cups basil leaves, ½ cup parmesan cheese, ¼ cup walnuts, 2 cloves garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup extra virgin olive oil

    Make the Pesto Rigatoni

    • Fill a large stockpot with water and one tablespoon of kosher salt. Cook the rigatoni to al dente according to package instructions. Reserve ½ cup of starchy pasta water before draining the pasta completely. Return the cooked pasta to the stockpot.
      1 tablespoon kosher salt, 16 ounces dry rigatoni pasta
    • Pour the reserved pasta water over the cooked pasta and set the stockpot over low heat. Add the pesto and stir until all of the pasta is coated with pesto sauce and no water remains at the bottom of the pot. Remove from heat and serve immediately.
      ½ cup reserved pasta water

    Notes

    • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
    • Make Ahead: Homemade pesto can be made ahead and stored in the refrigerator for up to one week.

    Nutrition

    Serving: 1serving | Calories: 510kcal | Carbohydrates: 58g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 7mg | Sodium: 245mg | Potassium: 66mg | Fiber: 3g | Sugar: 3g | Vitamin C: 2mg | Calcium: 92mg | Iron: 3mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Main Dishes

    • A sourdough turkey sandwich cut in half on a plate.
      Turkey Sandwich on Sourdough Bread
    • A BLT sandwich on sourdough bread cut in half on a plate.
      Sourdough BLT Sandwich
    • Sourdough pan pizza with pepperoni cut into four pieces in a cast iron skillet.
      Cast Iron Sourdough Pan Pizza (Deep Dish-Style)
    • Pieces of sourdough calzone on a sheet of parchment paper next to a small bowl of marinara dipping sauce.
      Sourdough Calzone (Pepperoni & Cheese)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Pat says

      March 30, 2023 at 8:01 am

      5 stars
      So simple and easy to make! Love pesto and pasta .. yum!

      Reply
      • Ashley Petrie says

        March 30, 2023 at 8:13 am

        Thank you! Glad you enjoyed 🙂

        Reply
    2. Dawn Petrie says

      April 01, 2023 at 5:45 pm

      5 stars
      This looks like a great quick week night dinner!

      Reply
      • Ashley Petrie says

        April 01, 2023 at 8:19 pm

        Thank you!

        Reply
    3. Anvi Sharma says

      September 01, 2023 at 6:49 pm

      this looks delicious! how much pesto does it make?

      Reply
      • Ashley Petrie, RDN, LDN says

        September 02, 2023 at 12:27 pm

        Hi Anvi! Thank you so much. This recipe makes approximately one cup of pesto. Hope that helps! 🙂

        - Ashley

        Reply

    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print