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Pesto Rigatoni ~ Fresh homemade basil pesto tossed with rigatoni pasta for a quick and easy weeknight meal. Ready to serve in 20 minutes or less!

Pesto Rigatoni

Fresh homemade basil pesto tossed with rigatoni pasta for a quick and easy weeknight meal.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Italian
Keyword: quick and easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Holly Gray

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.
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