Creamy Pesto Rigatoni Pasta
27 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
Creamy pesto rigatoni is my no-nonsense, basil-forward riff on classic Genovese pesto, made silkier with a splash of cream so it melts into every ridge instead of clumping.
Ideal for weeknights or date night, this sauce hits with garlic and Parm, tastes restaurant-level, and crushes any jarred pesto without weighing you down.
Ingredients (4 servings)
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Ingredients for the Pasta:
- 12 oz rigatoni pasta rigatoni pasta 12 oz
- salt (for boiling water) salt
Ingredients for the Creamy Pesto Sauce:
- 2 cups fresh basil, chopped fresh basil 2.91 oz
- 2 cloves garlic garlic 0.18 head (for garlic clove)
- ¼ cup raw pine nuts raw pine nuts 1.25 oz
- ½ cup Parmesan cheese, freshly grated Parmesan cheese 1.43 oz
- ½ cup olive oil olive oil
- ¼ cup heavy cream heavy cream 2 fl oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for Serving:
- freshly grated Parmesan cheese Parmesan cheese 1 null freshly grated
- fresh basil (optional, for garnish) fresh basil 0.1 oz
How to Make Creamy Pesto Rigatoni Pasta
-
Prep and toast the nuts
Rinse and dry the basil thoroughly so water does not dilute the sauce.
Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3 minutes, then cool.
-
Salt the pasta water like you mean it
Bring a large pot of water to a rolling boil and season with enough salt to taste like the sea.
This is your only chance to season the pasta from the inside out.
-
Make the pesto base
Add toasted pine nuts, garlic, salt, and black pepper to a food processor and pulse to a crumb.
Add basil and Parmesan, then pulse in short bursts until finely chopped but not a paste.
-
Stream in olive oil
With the processor running, stream in the olive oil until the pesto looks thick and saucy, scraping the bowl as needed.
Stop as soon as it looks creamy to avoid bruising the basil and turning it bitter.
-
Cook the rigatoni
Drop rigatoni into the boiling water and cook until just shy of al dente per package timing.
Reserve 1 cup of starchy pasta water, then drain.
-
Whisk in the cream off heat
In a large bowl or cool skillet, whisk the heavy cream into the pesto to make a smooth, pale green sauce.
Do this off heat so the basil stays bright and the cream does not split.
-
Emulsify with pasta water
Add the hot rigatoni to the pesto cream and toss vigorously, splashing in reserved pasta water a few tablespoons at a time until the sauce becomes glossy and clings to the ridges.
Taste and adjust salt and pepper.
-
Serve with cheese and basil
Plate immediately and finish with a heavy snowfall of freshly grated Parmesan and a few torn basil leaves if you like.
Eat hot while it is silky and perfect.
Substitutions
- Swap pine nuts with walnuts
- Walnuts bring a mellow, buttery vibe with a faint bitterness that plays nicely with basil and gives the sauce a touch more body without overwhelming it.
- Swap heavy cream with mascarpone
- Mascarpone melts into the pesto like a dream, tasting slightly sweeter and giving a thicker, luxurious texture that clings to rigatoni even better.
- Swap Parmesan with Pecorino Romano
- Pecorino is saltier and punchier, so the sauce tastes bolder and a bit sharper while staying beautifully creamy.
Tips
- Chill to keep it green
- If your kitchen runs hot, chill the basil leaves and the food processor bowl for 10 minutes to slow oxidation and lock in that emerald color.
- Pulse, do not puree
- Short pulses prevent overworking the basil and olive oil, which can turn the sauce dark and slightly bitter.
- Emulsion is everything
- Toss off heat and add pasta water gradually so the starch bonds with fat and dairy, making a glossy sauce instead of an oily puddle.
- Toast the nuts for flavor depth
- A quick toast wakes up the oils for a deeper, rounder nut flavor that anchors the bright basil.
- Season the pasta water properly
- Aim for roughly 1.5 percent salinity so the noodles are seasoned before they ever meet the sauce and you avoid over-salting later.
- Finish with a microplane shower
- Finely grated cheese melts instantly and integrates into the emulsion instead of clumping.
- Save that pasta water
- Freeze leftover starchy water in glass containers and use it to jumpstart sauces or soups during the week.
Nutrition Facts *
| Energy | 523 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 42 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pesto turned dark after mixing, what happened?
- Heat or overprocessing likely oxidized the basil, so next time mix off heat, pulse the processor, and add an ice cube while blending if needed to keep it cool and bright.
- The sauce looks oily and separated, how do I fix it?
- Toss the pasta vigorously off heat and whisk in small splashes of hot pasta water until the sauce tightens and looks glossy again.
- Can I make the sauce ahead?
- You can make the pesto up to 2 days ahead and store it in a glass jar with a thin layer of olive oil on top, then whisk in cream and pasta water right before serving.
- What if I do not have a food processor?
- Use a mortar and pestle for a rustic, ultra-fragrant pesto or finely chop everything with a sharp knife and stir in the oil by hand.
- How do I avoid clumpy cheese in the sauce?
- Add cheese to the pesto before the pasta touches heat and keep the final mixing off direct flame so the cheese melts smoothly into the emulsion.
- Can I make it nut free?
- Yes, use toasted pumpkin seeds or sunflower seeds which blend creamy and bring a toasty flavor without the allergens.
Serving Suggestions
Big flavor move is a squeeze of lemon and a pinch of red pepper flakes at the end, which brightens the cream and gives that pesto a flirty little kick.
Serve with a quick pan of blistered cherry tomatoes or grilled shrimp, and pour a crisp Pinot Grigio to keep the basil singing.
More pairings:
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