Creamy Pesto Rigatoni Pasta
30 min
|
easy
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 15 min | 30 min |
Introduction
This creamy pesto rigatoni pasta is rich, silky, and bursting with fresh basil flavor in every single bite.
It comes together quickly with simple pantry ingredients, making it perfect for busy weeknights or easy entertaining.
The combination of velvety heavy cream, nutty Parmesan, and toasty pine nuts creates a cozy, restaurant-style pasta at home.
Ingredients (4 servings)
Ingredients for the Pasta:
Ingredients for the Creamy Pesto Sauce:
Ingredients for Serving:
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How to Make Creamy Pesto Rigatoni Pasta
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Boil the pasta water
Fill a large pot with water and bring it to a rolling boil over high heat.
Season generously with salt so the water tastes pleasantly salty.
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Cook the rigatoni
Add the rigatoni and cook according to package directions until just al dente and still slightly firm.
Before draining, scoop out about 1 cup of starchy pasta water and set it aside.
Drain the pasta and leave it in the warm pot off the heat.
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Make the pesto base
In a food processor, combine the basil leaves, garlic, pine nuts, Parmesan, salt, and black pepper.
Pulse several times until everything is finely chopped and the mixture looks like a thick green paste.
If using a blender, stop and scrape down the sides frequently so the basil blends evenly.
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Blend in the olive oil
With the machine running, slowly stream in the olive oil until the pesto is smooth and pourable.
If it seems too thick, add a spoonful of pasta water to loosen it slightly.
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Stir in the cream
Pour the heavy cream into the pesto and pulse or stir just until everything is fully combined.
Taste and adjust the seasoning with a little extra salt or pepper if needed.
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Coat the pasta in sauce
Return the drained pasta pot to low heat and add the creamy pesto sauce to the warm rigatoni.
Toss gently, adding splashes of reserved pasta water until the sauce lightly coats every tube of pasta.
Heat just until everything is hot and silky, then remove from the burner.
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Serve and garnish
Transfer the creamy pesto rigatoni to bowls or a warm serving dish.
Top with plenty of freshly grated Parmesan and a few basil leaves, if you like.
Substitutions
- Use half spinach and half basil instead of all basil
- Baby spinach stretches the basil, keeps the color vibrant green, and gives the sauce a slightly milder, sweeter flavor.
- Swap pine nuts with walnuts
- Walnuts give a similarly rich, buttery crunch and nutty flavor, and they are usually easier to find and cheaper.
- Use half-and-half instead of heavy cream
- Half-and-half makes the sauce a bit lighter while still creamy, so the basil and Parmesan flavors stay bright and fresh.
Tips
- Salt the pasta water well
- Well-salted water is your main seasoning for the pasta itself, so do not be shy with the salt.
- Grate the Parmesan fresh
- Freshly grated Parmesan melts more smoothly into the pesto, giving a silkier sauce and a cleaner, sharper cheese flavor.
- Slightly undercook the rigatoni
- Pull the pasta from the water one minute early so it finishes cooking as it absorbs the creamy pesto.
- Adjust the creaminess gradually
- Add reserved pasta water a little at a time, since it is easier to thin a thick sauce than thicken it.
- Serve the pasta very hot
- Cream sauces thicken as they cool, so bring the pasta straight to the table for the best silky texture.
Nutrition Facts *
| Energy | 695 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 43 | g |
| Carbohydrates | 61 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pesto tastes bitter; what went wrong and how can I fix it?
- Bitterness often comes from overprocessing the basil or using olive oil that tastes sharp or peppery on its own. Next time, pulse just until chopped and choose a mild, fruity extra-virgin olive oil. To rescue a bitter batch, stir in a little extra cream and Parmesan, which soften harsh flavors.
- My sauce is too thick and clumpy; how can I fix the texture?
- Place the pot over very low heat and add a splash of warm pasta water. Toss constantly until the sauce loosens and becomes glossy, then add a bit more water if needed. Avoid boiling the sauce hard, which can cause the cream to separate and the cheese to clump.
- Can I make creamy pesto rigatoni ahead of time?
- For best texture, cook the pasta right before serving and make the pesto up to one day ahead. Store the pesto and cream mixture in the fridge, pressed with plastic wrap directly on the surface. Rewarm gently with a little pasta water, then toss with freshly cooked rigatoni.
- Can I use store-bought pesto instead of making it from scratch?
- Yes, a good-quality refrigerated pesto works well when you are short on time. Warm it gently with the cream and a little pasta water, then taste and add extra cheese if needed. Store-bought pesto can be saltier, so adjust the salt in the pasta water and final dish.
Serving Suggestions
This creamy pesto rigatoni pairs beautifully with a simple green salad and a crisp glass of chilled white wine.
For a heartier spread, add grilled chicken or roasted cherry tomatoes on top, which bring extra protein and sweetness.
Reviews
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Martha, Minneapolis: Super creamy, herby pesto rigatoni that tastes restaurant worthy with minimal effort 🌿🍝 One step that wasn’t totally clear was how much pasta water to add when loosening the sauce, but it still turned out silky and delicious.
: Happy it came out silky and restaurant-worthy, Martha! For loosening the pesto, start with 2 to 3 tablespoons of hot pasta water, toss, then add a splash more as needed until it coats the rigatoni.
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