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.