Pesto Rigatoni
Fresh homemade basil pesto tossed with rigatoni pasta for a quick and easy weeknight meal.
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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
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