Description
12 oz rigatoni pasta
¼ cup pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
½ cup crumbled feta cheese
¼ cup roasted pine nuts
1 tablespoon olive oil
½ cup cherry tomatoes, halved
2 tablespoons fresh basil, chopped
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 cherry tomatoes for 2-3 minutes until slightly softened.
Reduce the heat to low and stir in the pesto, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
Add the cooked rigatoni to the skillet and toss to coat in the sauce. If needed, add a splash of reserved pasta water for a silkier texture.
Remove from heat and mix in the crumbled feta cheese and roasted pine nuts.
Garnish with fresh basil and serve warm.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Pesto Rigatoni every time.
- Prep Ingredients: Before heating any pans, halve the cherry tomatoes, zest and juice the lemon, chop the fresh basil, and measure out all other ingredients. This “mise en place” is crucial for a smooth 20-minute cook.
- Cook Pasta Perfectly: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook for 1 minute less than the package suggests for al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water.
- Sauté & Build Sauce: In your large skillet, warm the olive oil over medium heat. Add the cherry tomatoes, cut-side down, and sauté for 2-3 minutes until they just begin to blister and release juices. Reduce heat to low immediately.
- Combine & Emulsify: To the skillet, add the pesto, lemon zest, lemon juice, and seasonings. Stir to create a cohesive sauce. Add the drained, hot pasta directly from the pot into the skillet.
- Toss & Finish: Vigorously toss the pasta in the sauce, adding splashes of the reserved pasta water one tablespoon at a time until the sauce clings silkily to the noodles. Remove from heat, then fold in the feta and pine nuts to preserve their texture.
- Garnish & Serve: Transfer to a serving bowl or plates, garnish generously with fresh basil, and serve immediately while warm.
Serving Suggestions
This vibrant pasta dish pairs beautifully with simple sides. For a complete meal, serve it alongside a crisp arugula salad with a light lemon vinaigrette. Garlic bread or a warm, crusty baguette is perfect for soaking up any extra sauce. For a protein boost, top with grilled shrimp or shredded rotisserie chicken. A glass of Sauvignon Blanc or Pinot Grigio complements the lemon and herbal notes perfectly.
How-to Summary
Cook rigatoni al dente, reserving pasta water. Sauté cherry tomatoes in olive oil. Lower heat, add pesto, lemon, and seasonings. Toss hot pasta in the sauce, loosening with reserved water as needed. Off heat, stir in feta and pine nuts. Garnish with fresh basil and serve.
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely. Penne, fusilli, or farfalle are excellent substitutes that hold pesto sauce well.
How can I make this dish vegetarian or vegan?
It is naturally vegetarian. For a vegan version, use dairy-free pesto, omit the feta or use a vegan alternative, and ensure the pasta contains no egg.
My sauce seems too thick. What did I do wrong?
The key is the reserved starchy pasta water. Add it in small splashes while tossing the pasta; the starch helps the sauce emulsify and coat the noodles without becoming watery.
Can I prepare this ahead of time?
For best results, serve immediately. If preparing ahead, combine the pesto, lemon, and seasonings in a jar. Cook and store the pasta separately, then quickly reheat together in a skillet with a splash of water.
What can I use instead of pine nuts?
Toasted walnuts, slivered almonds, or even sunflower seeds make great, cost-effective alternatives for added crunch.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Always aim for al dente, as it will soften slightly when tossed in the sauce.
- Skipping the Pasta Water: This starchy liquid is essential for creating a silky, restaurant-quality sauce that clings to the pasta.
- Adding Cheese Over High Heat: Adding the feta to a very hot skillet can cause it to melt into greasy clumps. Always remove the pan from heat first.
- Using Low-Quality Pesto: The pesto is the star. A fresh, high-quality store-bought brand or homemade pesto makes a dramatic difference in flavor.
Conclusion
This Pesto Rigatoni with Lemon & Feta is more than just a quick weeknight meal; it’s a masterclass in balancing bright, fresh, and savory flavors with perfect texture. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning, restaurant-worthy dish in just 20 minutes. Its versatility allows for endless customization, making it a reliable recipe you’ll return to again and again. Enjoy the process and the delicious results!