Fresh homemade basil pesto tossed with rigatoni pasta for a quick and easy weeknight meal!
Ready to serve in 20 minutes or less!
Is your garden overflowing with basil?
Making pesto from scratch is a super easy way to use up a lot of basil very quickly.
You can even make extra batches of pesto and freeze them for another day.
Ingredients for Pesto Rigatoni
- rigatoni pasta
- fresh basil
- fresh Italian flat-leaf parsley
- vegan Parmesan cheese
- garlic
- sea salt
- ground nutmeg
- olive oil
How to Make Pesto Rigatoni
Cook pasta according to package directions. Drain and set aside.
Into a high-speed blender or food processor, add the basil, parsley, Parmesan cheese, sea salt, garlic, and nutmeg.
Pulse while gradually adding in the olive oil in a steady stream.
Continue pulsing until well combined and pesto has reached your desired consistency.
Return pasta to the cooking pot. Add the pesto then gently toss to coat.
Adjust seasoning to taste.
Serve warm.
Cheers!
More Easy Dinner Recipes You’ll Love!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Pesto Rigatoni
Fresh homemade basil pesto tossed with rigatoni pasta for a quick and easy weeknight meal.
Print
Pin
Rate
Servings: 4
Calories: 794kcal
Equipment
Large Pot
Colander
High-Speed Blender
Ingredients
- 16 ounces rigatoni pasta
- 2/3 cup fresh basil chopped
- 1/2 cup Italian flat-leaf parsley chopped
- 1/2 cup vegan Parmesan cheese shredded
- 2 cloves garlic finely minced.
- 1 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 2/3 cup olive oil
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Into a high-speed blender or food processor, add the basil, parsley, Parmesan
- cheese, garlic, sea salt, and nutmeg.
- Pulse while gradually adding in the olive oil in a steady stream. Continue pulsing until well combined and pesto has reached your desired consistency.
- Return pasta to the cooking pot. Add the pesto then gently toss to coat.
- Adjust seasoning to taste.
- Serve warm.
Nutrition
Calories: 794kcal | Carbohydrates: 86g | Protein: 20g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 9mg | Sodium: 794mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 941IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Jacqui
This is one of my favorite week meal dinners! Such a good one!