Gluten-Free Pesto Rigatoni
30 min
|
easy
|
gluten-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 15 min | 30 min |
Introduction
This gluten-free pesto rigatoni is creamy, vibrant, and full of fresh basil flavor in every comforting bite.
It’s an easy weeknight dinner that feels special enough for guests, with a rich pesto cream sauce that clings to every noodle.
You can make it with simple pantry staples, and the gluten-free pasta keeps things light but still totally satisfying.
Ingredients (4 servings)
Ingredients for the Pasta:
Ingredients for the Creamy Pesto Sauce:
Ingredients for Serving:
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How to Make Gluten-Free Pesto Rigatoni
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Boil the water and salt it well
Fill a large pot with water and bring it to a rolling boil over high heat.
Salt the water generously until it tastes pleasantly salty, like the sea.
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Cook the gluten-free rigatoni
Add the gluten-free rigatoni and cook, stirring often, until just al dente according to the package directions.
Taste a piece near the end so it stays firm and does not turn mushy.
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Prep the basil and other sauce ingredients
While the pasta cooks, rinse and dry the basil leaves and grate the Parmesan if it is not pre-grated.
Measure the garlic, nuts, olive oil, salt, pepper, and lemon juice so everything is ready to blend.
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Blend the creamy pesto sauce
Add the basil, garlic, pine nuts, Parmesan, salt, pepper, and lemon juice to a food processor or blender.
Pulse until everything is finely chopped, then stream in the olive oil and blend until the sauce looks smooth and creamy.
Taste and adjust the salt, pepper, or lemon to balance the flavors to your liking.
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Reserve pasta water and drain
Just before the pasta finishes, scoop out about one cup of the starchy cooking water and set it aside.
Drain the rigatoni, then return it to the warm pot off the heat.
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Toss pasta with pesto
Add the pesto sauce to the pot with the hot rigatoni and toss gently to coat every piece.
Pour in a splash of reserved pasta water at a time until the sauce turns glossy and clings to the pasta.
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Serve with extra Parmesan
Plate the creamy pesto rigatoni and top each serving with a shower of freshly grated Parmesan.
Serve right away while the sauce is warm and silky, with extra black pepper if you like a little heat.
Substitutions
- Pine nuts -> toasted walnuts
- Use toasted walnuts in place of pine nuts for a slightly earthier, robust flavor that still works beautifully with basil. They keep the sauce creamy and thick, and are usually easier on the budget.
- Parmesan -> pecorino romano (gluten-free certified)
- Swap in pecorino romano for a sharper, saltier bite that gives the pesto a bold, savory edge. Use a gluten-free certified wedge and grate it fresh so it melts smoothly into the sauce.
- Parmesan -> dairy-free Parmesan and nutritional yeast
- For a dairy-free version, use a gluten-free vegan Parmesan and add a spoonful of nutritional yeast for deeper cheesy flavor. The pesto stays creamy from the olive oil and nuts, with a rich umami finish.
Tips
- Season the pasta water properly
- Salting the water is your main chance to season the pasta itself, so do not be shy with it.
- Handle gluten-free pasta gently
- Gluten-free rigatoni can break if over-stirred, so use a wooden spoon and fold it rather than aggressively stirring. Avoid letting it sit in the colander, where it can stick together.
- Use pasta water to control sauce texture
- The starchy cooking water helps the pesto cling to the rigatoni and turn glossy instead of oily or thick. Add just a little at a time until the sauce looks silky.
- Keep the pesto bright green
- Use very fresh basil, and avoid over-blending once the oil is in, which can warm the sauce and darken the color. You can also chill the food processor bowl briefly before blending.
- Watch for hidden gluten in add-ins
- If you add proteins like sausage or meatballs, double-check labels to be sure they are certified gluten-free. Do the same for Parmesan and any pre-ground black pepper blends.
Nutrition Facts *
| Energy | 729 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 37 | g |
| Carbohydrates | 87 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the gluten-free rigatoni from falling apart?
- Cook it just to al dente and start tasting a minute before the package time. Stir gently during cooking, and avoid boiling it at a furious, rolling boil the entire time. Drain, then immediately toss with pesto and a splash of water so it does not dry out and crack.
- Why did my pesto turn dark or bitter?
- Pesto can darken if the basil is old, or if it gets too warm while blending. Use fresh basil leaves, blend in short pulses, and stop as soon as the sauce looks smooth. If it tastes bitter, add a bit more Parmesan and a squeeze of lemon to round the flavor.
- Can I make this pesto nut-free?
- Yes, you can swap the pine nuts for shelled sunflower seeds or pumpkin seeds, keeping the same quantity. Toast them lightly in a dry skillet first for better flavor. Always check that the seeds are processed in a gluten-free facility if you are sensitive.
- What is the best way to reheat leftovers?
- Add a splash of water or broth to the cold pasta and reheat it gently in a skillet over low heat. Stir often until the sauce loosens and looks creamy again, then finish with a bit more Parmesan. Avoid the microwave if possible, which can make gluten-free pasta gummy.
Serving Suggestions
This pasta makes a lovely main dish alongside a crisp green salad and a glass of chilled white wine.
For extra richness, spoon a dollop of ricotta on top, or add grilled chicken or shrimp for more protein.
Leftover pesto also tastes great spread on sandwiches or stirred into scrambled eggs for a quick flavor boost.
Reviews
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Martin, Shreveport LA: No issues here with the pasta turning out oily or mushy. It was delicious and very easy to make.
: Happy it came out delicious and easy for you, Martin! 😊
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Catherine, Lincoln, NE: This turned out seriously good, with a bright, herby sauce that clung to the rigatoni and didn’t feel heavy. I toasted the nuts first and added a little extra lemon juice to perk everything up. I also saved more pasta water than suggested and used it to loosen the sauce until it got glossy and super creamy. Next time I might cut the garlic back just a touch, but overall this one’s a keeper.
: Love these tweaks, Catherine, especially toasting the nuts and using extra pasta water for that glossy, creamy finish! If you want it a bit less garlicky next time, start with half a clove (or use roasted garlic) and blend, then adjust to taste.
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Javier, Orlando: Super easy to follow. Toasting the pine nuts was a nice touch!
: Glad you found it easy and enjoyed the toasted pine nuts, Javier!
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sharonf: this was just okay for me. The pesto was a bit too oily and my pasta turned out mushy, even though I watched the time
: Thanks for sharing, Sharon; for less oily pesto, try drizzling in the oil slowly and stopping when it reaches your preferred texture, and to avoid mushy gluten-free pasta, it helps to taste it a minute before the box's suggested time.
Made this recipe? How did it go?
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