Description
Full Recipe
Enjoy
Full Recipe
: https://recipesrealm.net/basil-pesto-rigatoni-with…/
Jessica Alvaro
Tara Snellings
Yum
Luca Ocinordna
Ben Woolstencroft
Stefaniia Di
Step-by-Step Guide
Follow these detailed instructions to create the perfect Basil Pesto Rigatoni.
- Bring a large pot of generously salted water to a rolling boil.
- While the water heats, toast 1/4 cup of pine nuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-5 minutes. Set aside to cool.
- In a food processor, combine 2 cups of fresh basil leaves, the cooled pine nuts, 1/2 cup of freshly grated Parmesan cheese, and 1-2 cloves of garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until a cohesive, slightly coarse paste forms. Season with salt and black pepper to taste.
- Add the rigatoni to the boiling water and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- Return the drained pasta to the warm pot. Add the freshly made pesto and a splash of the reserved pasta water. Toss vigorously, adding more pasta water as needed to create a silky, emulsified sauce that clings to the pasta.
- Serve immediately, topped with extra Parmesan cheese and a drizzle of olive oil.
Serving Suggestions
This vibrant dish is versatile. For a complete meal, pair it with a simple arugula salad dressed with lemon juice. Grilled chicken breast or pan-seared shrimp make excellent protein additions. For a vegetarian boost, add halved cherry tomatoes or roasted vegetables like zucchini and bell peppers directly into the pasta when tossing. Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
How-to Summary
Toast pine nuts, then blend with fresh basil, Parmesan, garlic, and olive oil to create a vibrant pesto. Cook rigatoni al dente, reserving pasta water. Toss the hot pasta with the pesto, using the starchy water to loosen the sauce into a creamy, cohesive coating. Garnish and serve.
Frequently Asked Questions
Can I use a different nut? Absolutely. Walnuts, almonds, or even cashews are great, affordable substitutes for pine nuts.
How do I store leftover pesto? Press plastic wrap directly onto the surface of the pesto in an airtight container to prevent browning. Refrigerate for up to 5 days or freeze for several months.
Why is my pesto bitter? Bitterness often comes from over-processed basil or using the stems. Use only leaves and pulse, don’t puree, until just combined. Also, ensure your garlic is fresh.
Can I make this dish ahead of time? You can make the pesto sauce ahead, but for best results, cook the pasta fresh and combine just before serving to maintain optimal texture and color.
What if I don’t have a food processor? A mortar and pestle is the traditional tool and yields excellent texture. Alternatively, you can very finely chop all ingredients by hand and whisk in the oil.
Common Mistakes to Avoid
- Not salting the pasta water enough: The water should taste like the sea. This is your primary chance to season the pasta itself.
- Skipping the pasta water: The starchy reserved water is essential for binding the pesto to the pasta and creating a creamy sauce.
- Using pre-grated cheese: Pre-grated Parmesan contains anti-caking agents that prevent it from melting smoothly. Always grate fresh.
- Overheating the pesto: Never cook the pesto sauce directly in a hot pan. The heat from the pasta is sufficient; direct heat will dull the basil’s bright flavor and color.
Conclusion
Mastering Basil Pesto Rigatoni is about honoring simple, fresh ingredients and a few key techniques. By toasting the nuts for depth, blending the pesto with care, and harnessing the power of starchy pasta water, you transform basic components into a restaurant-quality dish. Avoid common pitfalls like bland water or pre-grated cheese to ensure maximum flavor. This recipe is a celebration of freshness that comes together quickly for a satisfying and impressive meal any night of the week.
