Rigatoni with Homemade Pesto, Toasted Pine Nuts & Basil
Bright, aromatic pesto clinging to ridged rigatoni, topped with crunchy pine nuts and fresh basil. It’s simple, rustic, and totally satisfying.
🛒 Ingredients:
For the Pesto:
2 cups fresh basil leaves (packed)
¼ cup toasted pine nuts
2 garlic cloves
½ cup freshly grated Parmesan
½ cup extra-virgin olive oil
Salt and pepper to taste
Optional: 1–2 tsp lemon juice (for brightness)
For the Pasta:
12 oz rigatoni pasta
Salt for the pasta water
Reserved pasta water (about ½ cup)
2 tbsp toasted pine nuts (for topping)
Extra fresh basil leaves (for garnish)
Optional: Extra grated Parmesan
🔪 Instructions:
1. Cook the Rigatoni:
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente (follow package timing).
Reserve ½ cup of the pasta water, then drain pasta.
2. Make the Pesto:
In a food processor or blender, combine basil, pine nuts, garlic, and Parmesan.
Pulse until finely chopped.
With the motor running, slowly drizzle in olive oil until smooth and creamy.
Season with salt, pepper, and lemon juice if using.
3. Toast the Pine Nuts:
In a small dry skillet, toast pine nuts over medium-low heat until golden and fragrant (about 2–3 minutes). Stir constantly to avoid burning.
4. Combine:
Return drained pasta to the pot or a large bowl.
Stir in the pesto and toss to coat, adding a splash of reserved pasta water to loosen the sauce as needed.
Taste and adjust seasoning.
✨ To Serve:
Spoon the coated rigatoni onto a white plate.
Scatter extra toasted pine nuts and torn basil leaves over the top.
Let some pesto drip onto the plate for that “lived-in” homemade feel.
Optional: Top with a light sprinkle of Parmesan or a drizzle of olive oil.
Want to add grilled chicken, roasted cherry tomatoes, or burrata on top? I can customize it!