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!
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.
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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.
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.
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.
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.
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.
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📖 Recipe
Pesto Rigatoni
Equipment
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.
Pat says
So simple and easy to make! Love pesto and pasta .. yum!
Ashley Petrie says
Thank you! Glad you enjoyed 🙂
Dawn Petrie says
This looks like a great quick week night dinner!
Ashley Petrie says
Thank you!
Anvi Sharma says
this looks delicious! how much pesto does it make?
Ashley Petrie, RDN, LDN says
Hi Anvi! Thank you so much. This recipe makes approximately one cup of pesto. Hope that helps! 🙂
- Ashley