Ingredients
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8 ounces Rigatoni Pastaabout 3 cups
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2 tablespoons Pine Nuts
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1 cup Basil - Fresh
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2 cloves Garlic
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1/3 cup grated Parmesan Cheese
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1/3 cup Olive Oil
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Or, instead of rigatoni use...
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8 ounces Spaghetti Pasta
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Instead of Parmesan Cheese use ...
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1/3 cup grated Parmigiano Cheese
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Instead of Pine nuts, you can use...
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2 tablespoons Walnut Pieces
Steps for Pesto Rigatoni with Pine Nuts
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1
Done
18 Minutes
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Prepare the Rigatoni pastaFill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender. While the water is heating and the pasta is cooking, continue with the recipe to make the pesto sauce. |
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2
Done
4 Minutes
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Prepare the basil and GarlicTo measure basil, firmly pack basil leaves into a measuring cup. Use the style of the cup designed for dry ingredients, usually made of metal instead of glass. Rinse the basil leaves with cool water, and pat dry thoroughly with a paper towel or clean, dry kitchen towel. Peel the garlic. |
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3
Done
8 Minutes
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Prepare the Pesto SaucePlace the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in the blender. Cover and blend on medium speed about 3 minutes, stopping blender occasionally to scrape sides, until smooth. |
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4
Done
2 Minutes
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The Pesto Rigatoni Pasta with pine nuts is almost ready!Drain the pasta in a strainer or colander, and place in a large serving bowl or back in the Dutch oven. Immediately pour the pesto over the hot pasta, and toss until pasta is well coated. Serve with additional parmesan or Parmigiano cheese. Enjoy! |
Additional Info for Pesto Rigatoni with Pine Nuts
Pesto Rigatoni Pasta with pine nuts is a dish with many flavors, one which almost every person likes. If you have a special occasion to prepare for and decide to make pasta as the main course, this recipe is what you need. It is unque and delightful to eat and also easy to make, so it is a perfect win-win solution for any special meal!
Content on this recipe…
About the recipe for Pesto Rigatoni Pasta with Pine Nuts
This kind of dish is made with Rigatoni but can also be made with Spaghetti, it all depends on your taste. The Pesto Sauce used in pasta has two predecessors in ancient times, and its history dates back to the Roman era. The ancient Romans once ate a similar pesto called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar. However, basil is the main ingredient of modern pesto, which was introduced in the recent period only in the mid-19th century, when the gastronomist Giovanni Battista Ratto (in 1863) published his book La Cuciniera Genovese. If you need more information about how pesto sauce originated, read the article written by Olivier Sandco about the history of Pesto.
Regarding this recipe, it has a unique flavor given exclusively by pine nuts. It is my way to get a classic pesto recipe in my modern cookbook.
The versatile variations for Pesto Rigatoni Pasta
I’ll not write the whole recipe for each variation, but I’ll let you know what to change to achieve that particular dish.
Cilantro Pesto:
To make Cilantro pesto pasta, substitute 3/4 cup firmly packed fresh cilantro leaves and 1/4 cup firmly packed fresh parsley leaves for the fresh basil.
Spinach Winter Pesto:
For making Spinach Winter Pesto, substitute 1 cup firmly packed fresh spinach leaves and 1/4 cup firmly packed fresh basil leaves, or 2 tablespoons dried basil leaves, for the 1 cup fresh basil.
Can I refrigerate it?
Any pasta can be refrigerated, but not for long. I do recommend putting it in a tight container, and keep it in your refrigerator for a maximum of 36 hours, or less. Some cooks say that pasta can be kept for 3-4 days, but I disagree.
A Healthy Choice
Pesto Rigatoni with Pine Nuts is a healthy choice for pasta meals. Veggies like garlic or basil are well known for their particular properties, and by combining them with rigatoni or spaghetti, you will have a great meal with health benefits, including weight loss. Its simplicity is what makes it so great.
Notes and Tips
- Essential Equipment: Dutch oven (about 4-quart size), blender, or food processor.
- Store pesto sauce airtight in the refrigerator for up to 5 days or in the freezer for up to 1 month. Cover and store immediately because its color will darken as it stands and is exposed to the air.
- Use Spaghetti instead of Rigatoni. Fettuccine or Linguine is not a good combo with pesto sauce due tot he way it coats and can become ovepowering.
- To shorten the time you spend on this recipe, you can buy pesto sauce with pine nuts directly from the store, but the taste is not the same by a long shot.
- It is best to serve hot, and keep the rest of the pesto sauce for later, in the refrigerator (see 2.).
