Description
12 oz rigatoni pasta
2 cups fresh arugula
¼ cup toasted pine nuts
2 tbsp grated Parmesan cheese, plus more for serving
2 cloves garlic, minced
¼ cup olive oil
1 tbsp lemon juice
Salt and black pepper, to taste
Extra pine nuts and fresh arugula, for garnish
Directions:
Cook the rigatoni pasta according to package instructions, until al dente. Drain, reserving 1 cup of pasta cooking water.
In a food processor, combine arugula, toasted pine nuts, grated Parmesan cheese, minced garlic, olive oil, lemon juice, salt, and black pepper. Blend until
smooth, adding reserved pasta water as needed to reach desired consistency.
Toss the cooked pasta with the arugula pesto until fully coated.
Serve the pasta with additional Parmesan, pine nuts, and fresh arugula for garnish.
Enjoy this vibrant and flavorful dish!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 400 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Arugula Pesto Rigatoni every time.
- Toast the Pine Nuts: In a dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, shaking the pan frequently, until they are golden and fragrant. Immediately transfer to a plate to cool and prevent burning.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions for al dente. Before draining, carefully scoop out 1 cup of the starchy pasta water. Drain the pasta.
- Prepare the Pesto: In a food processor, combine the fresh arugula, cooled toasted pine nuts, grated Parmesan, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse until finely chopped, then blend until a coarse paste forms.
- Emulsify the Sauce: With the processor running, slowly drizzle in 1/4 to 1/2 cup of the reserved pasta water until the pesto becomes smooth, creamy, and reaches your desired consistency.
- Combine and Serve: Return the drained pasta to the warm pot. Add the pesto and toss vigorously until every piece of rigatoni is thoroughly coated. Add a splash more pasta water if needed to loosen the sauce.
Serving Suggestions
This versatile pasta can be elevated with simple additions. For a protein boost, top with grilled chicken, shrimp, or white beans. To make it a heartier meal, stir in halved cherry tomatoes or sun-dried tomatoes. For a richer flavor, finish with a drizzle of high-quality extra virgin olive oil or a sprinkle of lemon zest alongside the garnishes.
How-to Summary
Toast pine nuts, then boil rigatoni al dente, reserving pasta water. Blend arugula, nuts, Parmesan, garlic, oil, lemon juice, salt, and pepper into a pesto, thinning with pasta water. Toss the pesto with the cooked pasta and garnish.
Frequently Asked Questions
Can I use a different nut? Absolutely. Walnuts, almonds, or even pepitas make excellent, affordable substitutes for pine nuts.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pesto may darken, but the flavor will remain. Reheat gently with a splash of water to refresh the sauce.
Can I make the pesto ahead of time? Yes. Prepare the pesto and store it in the fridge with a thin layer of olive oil on top for up to 2 days. This prevents oxidation and browning.
Is there a substitute for arugula? For a less peppery flavor, use fresh basil or spinach, or use a 50/50 blend with arugula.
My pesto tastes bitter. What happened? Over-blending the arugula can release bitter compounds. Pulse just until smooth. Also, ensure your garlic is fresh, not sprouted, and balance bitterness with a pinch more Parmesan or lemon juice.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is crucial for helping the sauce cling to the pasta and creating a creamy emulsion. Never drain it all.
- Burning the Garlic or Pine Nuts: Burnt ingredients will make the pesto bitter. Toast nuts on low heat and use raw, fresh garlic.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce. Always grate your own.
- Overcooking the Pasta: Mushy pasta won’t hold the sauce well. Cook to al dente, as it will continue to cook slightly when tossed with the warm pesto.
Conclusion
This Arugula Pesto Rigatoni is a testament to how simple ingredients can create a restaurant-quality meal in under 30 minutes. The peppery arugula, rich nuts, and savory Parmesan come together in a vibrant sauce that perfectly coats hearty rigatoni. By following the step-by-step guide and avoiding common pitfalls, you can master this delicious, impressive dish for any weeknight or special occasion.
