Description
12 oz rigatoni pasta
½ cup basil pesto (store-bought or homemade)
½ cup ricotta cheese
¼ cup grated Parmesan cheese
¼ cup sliced almonds, toasted
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Directions:
Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant.
Reduce the heat to low and stir in the pesto, reserved pasta water, and red pepper flakes if using.
Add the cooked rigatoni to the skillet, tossing to coat in the pesto sauce.
Stir in the Parmesan cheese and season with salt and black pepper to taste.
Divide into serving bowls and top each portion with dollops of ricotta cheese, toasted almonds, and fresh basil leaves.
Serve warm and enjoy!
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 420 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 1 minute. This ensures an al dente texture. Before draining, carefully scoop out ½ cup of the starchy pasta water—this is crucial for the sauce.
While the pasta cooks, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside. In your large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for just 30 seconds; do not let it brown. Immediately reduce the heat to low and add the pesto and the reserved pasta water, stirring to create a cohesive, silky sauce.
Add the drained rigatoni directly to the skillet. Using tongs, toss and fold the pasta for 1-2 minutes until it is thoroughly coated and has absorbed some of the sauce. Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted. Season with salt and black pepper to taste.
Serving Suggestions
This versatile dish pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. For a protein boost, add grilled chicken or shrimp on top. To serve, use warm bowls. Divide the pasta, then add generous dollops of cool, creamy ricotta. The contrast in temperature is delightful. Finish with the toasted almonds for crunch and fresh basil leaves for a pop of color and aroma. Serve immediately with extra Parmesan on the side.
How-to Summary
Boil rigatoni, reserving pasta water. Toast almonds. Sauté garlic briefly. Combine pesto and pasta water in the skillet. Toss cooked pasta in the sauce. Off heat, stir in Parmesan. Season. Serve topped with ricotta, almonds, and fresh basil.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Penne, fusilli, or farfalle work well. Choose shapes with nooks to hold the creamy pesto sauce.
How can I make this dish vegetarian or vegan? It is naturally vegetarian. For a vegan version, use dairy-free pesto, nutritional yeast instead of Parmesan, and a plant-based ricotta alternative.
How should I store and reheat leftovers? Store in an airtight container 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.
Why is reserved pasta water important? The starchy water helps emulsify the pesto and oil, creating a smoother sauce that clings to the pasta instead of sliding off.
Can I add vegetables? Yes. Sautéed cherry tomatoes, spinach, or roasted broccoli florets can be stirred in with the pasta for added nutrition and flavor.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté only until fragrant.
- Skipping the pasta water: This leads to a dry, separated sauce. Do not omit it.
- Adding ricotta to the hot skillet: Stirring ricotta into the main dish will cause it to melt and disappear. Always add it as a cool topping.
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Grate your own cheese for best results.
Conclusion
This pesto rigatoni with ricotta and almonds is the epitome of quick, elegant comfort food. By mastering a few simple techniques—like reserving pasta water and properly toasting nuts—you can create a restaurant-quality meal in under 20 minutes. The combination of vibrant pesto, creamy cheese, and satisfying crunch makes it a guaranteed crowd-pleaser. Experiment with the serving suggestions to make it your own, and enjoy this delicious, versatile staple in your weekly rotation.
