Pesto Rigatoni

5 from 16 votes

Pesto rigatoni is a quick and easy pasta with homemade basil pesto sauce. Full of herby fresh flavour, it is perfect any night of the week.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Italian, Western

Keyword: pesto rigatoni

Servings:

Calories: 578kcal

Basil pesto: make the pesto by adding the basil leaves, pistachio nuts, garlic and cheese to the food processor bowl. Blitz to combine, scrape down the insides of the bowl with a spatula and then add the olive oil. Blitz again to combine. Use a teaspoon to taste the pesto then add half of the lemon juice. Taste the pesto then add the remaining lemon juice as needed. Followed by a blitz to combine. Use a spatula to again scrape down the insides of the bowl, then transfer the pesto to a small bowl.
Rigatoni: read and follow the instructions on the packet of rigatoni to cook the pasta in a medium sauce pan of boiling salted water. Moments before draining use a heatproof jug to scoop out 1 to 2 cups of the pasta water. Then drain the pasta into a colander and discard the remaining water.
Pasta and pesto: add the cooked rigatoni to a large sauté pan (not on heat). Dollop in the pesto and then pour in ½ cup of the reserved pasta water. Use a wooden spoon to gently toss and combine the pasta, pesto and water.
Garnish: season the pasta with a sprinkling of cracked black pepper, freshly grated pecorino romano cheese and basil leaves. Provide forks and or forks and spoons for serving.

Note 1 - Garlic: if using jarred minced garlic aim for ½ to 1 tablespoon. If using cloves, cut the little end bit off and they are good to go.
Note 2- Cheese: your choice of either pecorino romano or parmesan cheese. Both work well.
Note 3 - Lemon juice: if all you have is bottled lemon juice not a fresh lemon and the time to juice it, that will be totally fine and still taste ok!
Note 4 - Reserved pasta water: scoop out more than you need as this can be kept in the fridge in a jar with lid and used to juice up any leftovers.