Description
12 oz rigatoni pasta
1/2 cup fresh basil pesto (store-bought or homemade)
1/4 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
Salt and black pepper to taste
Fresh basil leaves, for garnish (optional)
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked rigatoni to the pan, tossing it in the olive oil and garlic. Stir in the basil pesto, adding a little reserved pasta water if needed to thin out
the sauce and coat the pasta evenly.
Sprinkle in the toasted pine nuts and grated Parmesan cheese. Toss to combine, allowing the cheese to melt into the pesto sauce.
Season with salt and black pepper to taste.
Serve the rigatoni in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect pesto rigatoni every time. First, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook, stirring occasionally, for the time indicated on the package minus one minute. Before draining, carefully scoop out 1/4 cup of the starchy pasta water. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced garlic and sauté gently for 1-2 minutes until soft and fragrant, being careful not to let it brown. Immediately add the drained, hot pasta to the skillet. Turn the heat to low and add the pesto, tossing vigorously. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it coats the pasta smoothly. Remove the skillet from the heat before adding the Parmesan cheese and toasted pine nuts, tossing until the cheese melts into a creamy sauce. Season with salt and freshly cracked black pepper.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a complete Italian meal, serve it alongside a simple arugula salad dressed with lemon juice and olive oil. It also complements grilled chicken, shrimp, or a flaky piece of white fish like cod. For a vegetarian feast, add roasted cherry tomatoes or sautéed spinach directly into the pasta. A glass of crisp Pinot Grigio or a light Sangiovese is the perfect beverage pairing. For presentation, use a warm bowl and finish with a final drizzle of extra virgin olive oil, a few whole basil leaves, and an extra sprinkle of pine nuts.
How-to Summary
In summary: Cook pasta al dente, reserving water. Sauté garlic in oil. Combine hot pasta, pesto, and pasta water in the pan. Off heat, stir in cheese and nuts. Season and garnish.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. This sauce works well with any short, sturdy pasta like penne, fusilli, or farfalle that can hold the chunky pesto.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the sauce, as microwaving can dry it out.
What can I substitute for pine nuts? Toasted walnuts, almonds, or even sunflower seeds are excellent, more affordable alternatives that still provide a nutty crunch.
Why is my pesto sauce oily and separated? This often happens if the pesto is overheated. Always add the pesto off direct heat or toss it with the hot pasta just before serving to keep it emulsified.
Can I make this dish vegan? Yes. Use a vegan pesto (often made with nutritional yeast) and substitute the Parmesan with a vegan hard cheese alternative or a sprinkle of nutritional yeast.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not rinse the pasta after draining, as the starch is crucial for helping the sauce adhere. Do not overheat the pesto sauce; adding it at the end preserves its fresh flavor and vibrant green color. Do not skip toasting the nuts, as this step unlocks essential oils and deepens the flavor. Do not use pre-grated Parmesan from a canister, as it contains anti-caking agents that prevent it from melting smoothly into the sauce.
Conclusion
This Pesto Rigatoni recipe is a testament to how a few high-quality ingredients can create a restaurant-worthy meal in under 20 minutes. The combination of fragrant basil pesto, savory Parmesan, and crunchy pine nuts makes for a deeply satisfying and elegant dish. By following the step-by-step guide and heeding the common mistakes, you can master this classic. It’s a perfect, reliable recipe for a busy weeknight or for impressing guests with minimal effort.