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Rigatoni with Basil Pesto
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and delicious Italian-inspired one-pot meal: Cheesy basil pesto pasta.
Ingredients:
  • 1/2 teaspoon salt (for cooking pasta), if desired
  • 3 cups uncooked rigatoni pasta (8 oz)
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons pine nuts or walnut pieces
Instructions:
  • Fill a 4-quart Dutch oven halfway with water and add 1/2 teaspoon of salt, if desired. Cover and bring to a rapid boil over high heat. Add the pasta and boil for 14 to 16 minutes, stirring occasionally, until al dente. Proceed with making the pesto while the pasta cooks.
  • Pack the basil leaves tightly into a measuring cup, then rinse them with cool water and pat them dry with a paper towel. Peel the garlic cloves.
  • Combine fresh fragrant basil leaves, pungent garlic cloves, sharp cheese, flavorful oil, and buttery pine nuts in a powerful food processor. Blend until velvety smooth, pausing to ensure every exquisite ingredient is perfectly incorporated.
  • Place a strainer or colander in the sink. Drain the pasta in the strainer, then transfer it to a large serving bowl or back to the Dutch oven. Pour the pesto over the hot pasta right away, toss until well coated, and serve with extra grated Parmesan cheese as desired.

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