Description
Pesto lovers rejoice with this creamy pesto rigatoni that blends Italian herbs and parmesan into a luscious sauce coating al dente pasta. Smooth and rich flavors will transport dinner guests straight to a charming countryside kitchen where comfort meets culinary elegance.
Ingredients
Scale
Pasta:
- 1 lb (454 g) rigatoni pasta
- 1/2 cup (120 ml) pasta water (reserved)
Pesto Sauce:
- 2 cups (480 ml) fresh basil leaves
- 1/2 cup (120 ml) extra virgin olive oil
- 1/3 cup (45 g) pine nuts
- 3 cloves garlic
- 1/2 cup (50 g) parmesan cheese, grated
Creamy Elements:
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) cream cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Fill a large pot with water and bring to a rolling boil, adding a generous pinch of salt for enhanced pasta flavor.
- Add rigatoni to the boiling water and cook until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, combine basil, olive oil, pine nuts, and garlic in a food processor, blending until a smooth, vibrant green pesto forms.
- Incorporate grated parmesan into the pesto mixture, pulsing briefly to integrate the cheese without over-processing.
- In a separate saucepan, warm heavy cream over medium heat, stirring gently to prevent scorching.
- Whisk cream cheese into the warm cream until completely smooth and integrated, creating a luxurious base.
- Drain cooked pasta, reserving 1/2 cup of starchy pasta water for potential sauce adjustment.
- Pour the prepared pesto into the cream mixture, stirring to create a harmonious, verdant sauce.
- Fold rigatoni into the creamy pesto sauce, using reserved pasta water to thin if needed and ensure even coating.
- Season with salt and black pepper, tasting and adjusting seasoning as necessary.
- Transfer to serving dishes and garnish with freshly chopped parsley for a burst of color and fresh herbaceous flavor.
- Serve immediately while the pasta is hot and the sauce is creamy and vibrant.
Notes
- Use high-quality, fresh basil for the most aromatic and authentic pesto flavor, ensuring your sauce tastes bright and herbaceous.
- Toast pine nuts lightly before blending to enhance their nutty depth and release their natural oils, creating a more complex flavor profile.
- Reserve pasta water as a secret weapon for adjusting sauce consistency, helping the creamy pesto coat the rigatoni perfectly without becoming too thick or dry.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dietary-friendly alternatives that still maintain a luxurious, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 61 g
- Saturated Fat: 18 g
- Unsaturated Fat: 39 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 90 mg