Pesto Rigatoni is a quick pasta dish made with fresh basil pesto and tender rigatoni. It’s fast, flavorful, and easy to get on the table in under 20 minutes. Serve with garlic bread, a simple salad, or roasted vegetables for a complete weeknight dinner.
Rigatoni with Fresh Basil Pesto
This is a classic recipe that makes the most of fresh basil and a short list of pantry staples. The pesto comes together quickly in a food processor or blender, and the rigatoni’s ridges hold onto every bit of that herby sauce.
It’s the kind of pasta dish that feels a little more special than usual without requiring much effort. A good option for when basil is in abundance and dinner needs to be quick.
As a home cook who focuses on plant-forward meals, I like having recipes like this in regular rotation—no heavy sauces, just simple ingredients that bring a lot of flavor in a short amount of time.
Ingredients for Pesto Rigatoni
You will need the following:
- Rigatoni Pasta – This sturdy, ridged shape holds onto the pesto well. Penne, fusilli, or orecchiette are also great options for this recipe.
- Fresh Basil and Parsley – A bright, herbaceous combo that keeps the pesto vibrant.
- Parmesan Cheese – For a touch of salty richness that ties everything together.
- Garlic – Just enough to give the pesto a little bite.
- Kosher Salt and Nutmeg – A pinch of each keeps the pesto balanced.
- Olive Oil – Blends the pesto and gives it a rich, silky finish.
How to Make Pesto Rigatoni
STEP ONE: Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions. Drain and set aside.
STEP TWO: Make the pesto. To a high-speed blender or food processor, add the basil, parsley, Parmesan, garlic, salt, and nutmeg. Pulse a few times, then slowly stream in the olive oil. Continue pulsing until the mixture is smooth and combined.
STEP THREE: Combine. Return the drained pasta to the pot. Add the pesto and gently toss until the rigatoni is evenly coated.
STEP FOUR: Serve. Adjust seasoning to taste and serve warm.
Make It Vegan 🌱
- For a plant-based dinner, use dairy-free Parmesan cheese or nutritional yeast in place of traditional Parmesan. Everything else is naturally vegan.
Storage
- Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
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Pesto Rigatoni Recipe
Ingredients
- 16 ounces rigatoni pasta
- 2/3 cup fresh basil chopped
- 1/2 cup Italian flat-leaf parsley chopped
- 1/2 cup Parmesan cheese shredded
- 2 cloves garlic finely minced.
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2/3 cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions. Drain and set aside.
- To a high-speed blender or food processor, add the basil, parsley, Parmesan, garlic, salt, and nutmeg. Pulse a few times, then slowly stream in the olive oil. Continue pulsing until the mixture is smooth and combined.
- Return the drained pasta to the pot. Add the pesto and gently toss until the rigatoni is evenly coated.
- Adjust seasoning to taste and serve warm.
Nutrition
This post was updated on June 2, 2025.
Jacqui
This is one of my favorite week meal dinners! Such a good one!