Gluten-Free Pesto Rigatoni 4.7 ★

30 min | easy | gluten-free, Mediterranean diet

Close-up of gluten-free rigatoni coated in creamy green pesto, topped with a sprinkle of grated Parmesan, served in a blue bowl on a light marble surface.

Published May 12, 2025

Prep Time	Cook Time	Total Time
15 min	15 min	30 min

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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.

Blue bowl of gluten-free rigatoni coated in green basil pesto, topped with grated Parmesan; a second bowl of pasta is blurred in the background.

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.
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.
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.
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.
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.

Close-up of rigatoni coated in creamy green basil pesto in a blue bowl, topped with grated Parmesan and specks of black pepper.

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.

Close-up of gluten-free rigatoni coated in green basil pesto in a dark blue bowl, topped with a small mound of freshly grated Parmesan.

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.

Close-up of gluten-free rigatoni coated in creamy green pesto, topped with a light layer of grated Parmesan in a dark bowl; a second blurred bowl sits in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.7 ★ (out of 5) based on 11 reviews.

Post your review and pictures below! ⬇︎

Nicole Miller, Melbourne: I have tried many GF pasta recipes (as well as other savory GF dishes) and this is one of the best. Unlike many others- it does not have that gluten free taste. Plus - it is simple, which makes it even better. Love it and will make it again. — 5 ★

Eunice: Glad it’s a keeper, Nicole.
Katie Stanton, Grand Rapids: ...too much oil pasta comes out mushy — 4 ★

Eunice: Sorry it came out that way. Try reducing the oil and cooking the rigatoni just to al dente. Gluten-free pasta softens fast, so check it a minute early.
mk6761, Fort Wayne, IN: This was excellent. Made rigatoni - first batch as written, second with walnuts, and third with extra parmesan. All were awesome. I am new to GF having only been on it for 1 month so this has been all new and hard, but not as hard as it could have been without the internet and lots of recipes. Now if I could master bread/rolls and pizza crust. — 5 ★

Eunice: Glad this one made gluten-free cooking a little easier!
Joyce Miller, New York, NY: Great recipe. I made it exactly as it says, but used penne. I've made it a few times and it turns out great. — 5 ★

Eunice: Glad it’s been turning out well, Joyce!
Adrienne: I made this pasta and it was wonderful. I added a squeeze of lemon and a pinch of red pepper flakes, used walnuts instead of pine nuts and went a little lighter on the oil. I honestly could not tell the difference between this and the regular pesto pasta I've always made! Thanks so much, I'll be making this frequently! — 5 ★

Eunice: Glad it worked for you, Adrienne!
Lillian: Fabulous.I didn't have pine nuts so I used walnuts.WOWWW! It was so wonderful.Thank you — 5 ★

Eunice: So glad you enjoyed it, Lillian!
riri, Madison: Simple dinner, super creamy and not oily or dry. I used brown rice gluten-free rigatoni and it held up fine as long as I stopped it a minute early. Swapped walnuts for pine nuts since that’s what I had. Added a big squeeze of lemon and a little extra Parmesan because I like it salty. Tossed it with about 1/3 cup reserved pasta water and it got really glossy 😋. Served with more black pepper and Parmesan on top. Next time I’d like to add grilled chicken or maybe some roasted cherry tomatoes. — 5 ★

Eunice: Happy it worked out, riri!
Martin, Shreveport LA: No issues here with the pasta turning out oily or mushy. It was delicious and very easy to make. — 5 ★

Eunice: Happy it came out nice, Martin!
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. — 5 ★

Eunice: Love these tweaks, Catherine!
Javier, Orlando: Super easy to follow. Toasting the pine nuts was a nice touch! — 5 ★

Eunice: Glad you enjoyed the toasted pine nuts, Javier!
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 — 3 ★

Eunice: 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.