Pesto Rigatoni with Cherry Tomatoes

Pesto Rigatoni with Cherry Tomatoes is a vibrant and flavorful dish that captures the essence of summer in every bite. This delightful recipe features al dente rigatoni pasta tossed in a creamy homemade basil pesto, complemented by sweet, juicy cherry tomatoes. Perfect for busy weeknights or festive gatherings, it’s quick to prepare in just 25 minutes. With its fresh ingredients and rich flavors, this dish is bound to impress family and friends alike. Serve it as a main course or as a side at your next potluck—it's versatile and easily customizable to suit any palate!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Cuisine: Italian Keyword: For added protein, consider incorporating grilled chicken or sautéed shrimp. You can also mix in veggies like spinach or zucchini noodles for extra nutrition. Toasting pine nuts before blending enhances their flavor. Servings: Serves 4 Calories: 420kcal Author: Tisha

Ingredients

10 ounces rigatoni pasta
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
Salt and pepper to taste

Instructions

Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
In a food processor, blend basil, pine nuts, Parmesan, garlic, salt, and pepper until finely chopped. Slowly drizzle in olive oil while blending until smooth.
In a large bowl, combine cooked rigatoni with pesto, adding reserved pasta water gradually for desired creaminess.
Gently mix in halved cherry tomatoes until evenly distributed.
Serve immediately with optional balsamic glaze and additional Parmesan cheese.

Nutrition