Pesto Rigatoni

5 from 2 votes

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

Cook Time 15

Total Time 20

Servings 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

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.