Gluten-Free Pesto Rigatoni
30 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
Creamy, garlicky, basil-loaded pesto clings to al dente gluten-free rigatoni, with those ridges grabbing every drop of Parmesan richness so no one guesses it's GF.
Perfect for weeknights or a low-drama dinner party, with a squeeze of lemon for brightness and easy nut swaps from pine to walnut so you cook smart with what you have.
Ingredients (4 servings)
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Ingredients for the Pasta:
- 16 oz gluten-free rigatoni pasta gluten-free rigatoni pasta 16 oz
- salt (for boiling water) salt
Ingredients for the Creamy Pesto Sauce:
- 2 cups fresh basil, packed fresh basil 2.91 oz
- 2 cloves garlic garlic 0.18 head (for garlic clove)
- ¼ cup raw pine nuts (or walnuts) raw pine nuts 1.25 oz
- ½ cup grated Parmesan cheese (gluten-free certified) grated Parmesan cheese 1.43 oz
- ½ cup olive oil olive oil
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ lemon, juiced (optional, for brightness) lemon 0.5 ct
Ingredients for Serving:
- grated Parmesan cheese grated Parmesan cheese 2 oz
How to Make Gluten-Free Pesto Rigatoni
-
Boil and season the pasta water
Bring a large pot of water to a rolling boil and salt it hard until it tastes like the sea.
Gluten-free pasta needs space, so use a big pot to prevent sticking.
-
Cook the gluten-free rigatoni
Add the rigatoni and stir immediately, then stir every minute for the first 5 minutes to keep it moving.
Cook 1 minute less than package directions so it finishes in the sauce without breaking.
Reserve 1 cup of starchy pasta water before draining, then drain but do not rinse.
-
Toast the nuts for deeper flavor
In a dry skillet over medium heat, toast pine nuts or walnuts, shaking often, until just golden and fragrant, 2 to 3 minutes.
Transfer to a plate to cool so they do not keep cooking.
-
Blend the pesto base
In a food processor, add garlic, toasted nuts, salt, and black pepper, and pulse to a fine crumb.
Add basil and pulse in short bursts until chopped and vivid green, scraping the bowl as needed to avoid heat buildup.
With the machine running, stream in olive oil until the mixture turns glossy and loose.
-
Finish the creamy pesto
Add Parmesan and lemon juice to the processor and pulse just to combine so the cheese stays fluffy.
If the pesto looks pasty, loosen it with 1 to 2 tablespoons of reserved pasta water until it looks spoonable and shiny.
-
Emulsify sauce and finish the pasta
Return the drained rigatoni to the empty pot or a wide skillet over low heat and add all the pesto.
Add a generous splash of reserved pasta water and toss vigorously until the sauce turns creamy and coats every ridge.
Adjust with more pasta water as needed and cook 1 to 2 minutes until the pasta is perfectly al dente.
-
Taste and serve
Season to taste with a pinch more salt, black pepper, and an extra squeeze of lemon if you like it bright.
Shower with grated Parmesan and serve immediately while it is glossy and hot.
Substitutions
- Pine nuts -> Pistachios or pepitas
- Toasted pistachios keep the sauce vibrantly green and slightly sweet, while pepitas add a toasty, nut-free earthiness and still stay gluten-free.
- Parmesan -> Pecorino Romano or dairy-free Parm blend
- Pecorino brings a saltier, tangier bite that pops against basil; for dairy-free, use a mix of finely ground cashews plus nutritional yeast and a pinch of white miso to mimic Parmesan's savory depth while staying gluten-free.
- Basil -> Basil-spinach or basil-arugula mix
- Swapping in half baby spinach keeps the color neon green and the flavor mild, while arugula brings peppery attitude that plays well with lemon without losing that pesto character.
Tips
- Salt like you mean it
- Well-salted water is your only chance to season pasta from the inside; under-seasoned water means bland pasta no sauce can fix.
- Use pasta water to build a real emulsion
- That starchy liquid turns pesto and cheese into a glossy sauce that hugs every ridge; add it a little at a time while tossing over low heat.
- Keep the pesto cool
- Heat can dull basil and make it brown, so pulse in quick bursts and avoid letting the processor run long enough to warm the mixture.
- Toast the nuts but do not scorch
- You want pale gold and fragrant, not brown and bitter; pull them from the pan immediately to stop carryover cooking.
- Wide skillet for finishing
- A broad surface lets steam escape and gives you room to toss, which makes the emulsion come together fast without breaking the pasta.
- Gluten-free pasta care
- Stir often, drain early, and never rinse; rinsing strips the starch you need for a creamy sauce and makes the pasta slippery.
Nutrition Facts *
| Energy | 539 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 37 | g |
| Carbohydrates | 44 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep my pesto from turning brown?
- Work fast, keep ingredients cool, and pulse instead of running the processor continuously. You can also blanch basil for 10 seconds, shock in ice water, and pat very dry for extra-green pesto, but it is optional.
- My sauce is too thick and clumpy. How do I fix it?
- Return the pot to low heat, add a few tablespoons of hot pasta water, and toss vigorously until it loosens and turns glossy. If it is still thick, add a teaspoon of olive oil and a pinch of salt to wake it up.
- The pesto tastes bitter. What went wrong?
- Overprocessing can bruise basil and extract bitterness, or your nuts or oil may be past their prime. Balance with a squeeze of lemon, a splash more olive oil, and an extra tablespoon of Parmesan to round the edges.
- Can I make it nut-free and still keep the texture?
- Yes, use toasted pepitas or sunflower seeds for body and toastiness; they blitz into a creamy paste and stay fully gluten-free.
- How can I prevent gluten-free rigatoni from breaking?
- Cook 1 minute shy of al dente, stir frequently, and finish the last minute in the sauce. Handle with a wide spoon or toss gently rather than aggressive stirring.
- Can I make the pesto ahead and store it?
- Yes, press plastic wrap directly on the surface or cover with a thin layer of olive oil and refrigerate up to 3 days, or freeze in portions; thaw in the fridge and loosen with warm pasta water before using.
Serving Suggestions
A quick shower of lemon zest and a pinch of chili flakes make the basil pop and give the sauce a confident little whisper of heat.
For a full meal, toss in grilled shrimp or blistered cherry tomatoes, and pour a chilled Sauvignon Blanc to match the herbiness and cut the richness.
More pairings:
Reviews
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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.
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