Pesto Rigatoni with Toasted Walnuts
Upgrade an easy 20-minute pesto rigatoni with a mix of Parmesan, lemon, and buttery toasted walnuts that add flavor and texture, not work!
Ingredients
- 8 ounces rigatoni or other pasta
- 2 Tablespoons butter
- 1/3 cup chopped raw walnuts
- 2 cloves garlic minced
- zest and juice of 1 lemon
- 1/4 teaspoon red pepper flakes
- kosher salt and black pepper
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta. Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta and cook just to al dente, according to package directions. Reserve a scoop of the pasta water in case you want it to loosen the sauce, then drain pasta and set aside.8 ounces rigatoni
- Toast walnuts. While the pasta cooks, set a large skillet over medium-high heat. When hot, add the butter, walnuts, garlic, lemon zest (zest only), red pepper flakes, and a pinch of kosher salt. Toast the mixture, stirring frequently, for 3-4 minutes, until the butter is lightly browned and the walnuts are fragrant and golden, but not at all blackened or burnt. Remove walnuts to a plate and set aside.2 Tablespoons butter, 1/3 cup chopped raw walnuts, 2 cloves garlic , zest and juice of 1 lemon, 1/4 teaspoon red pepper flakes, kosher salt and black pepper
- Combine. Add drained pasta to the skillet, followed by the pesto, Parmesan, about 1 teaspoon of lemon juice, and a pinch of black pepper. Stir well. If you want a thinner sauce, stir in reserved pasta water a splash at a time until it reaches your desired consistency. Sample and season with more salt, pepper, Parmesan, and lemon juice as desired.1/2 cup basil pesto, 1/4 cup grated Parmesan cheese
- Garnish and serve. Scoop pasta into bowls, sprinkle with walnuts, and add extra lemon wedges or Parmesan if you like. Enjoy!
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Notes
- Homemade Pesto Recipes: We love a classic basil pesto with a hint of lemon zest. Zucchini pesto or spinach pesto taste just as good and incorporate some good vegetables!
- Store-Bought Pesto Tip: There’s no reason not to save time with store-bought when needed. My best advice is to grab fresh, refrigerated pesto, which may be sold near the deli or fresh cheese. This is likely to outperform jarred pesto any day of the week.
- Extra Walnuts? If you have more walnuts than you care to enjoy with the pasta, store for a few days at room temperature and toss them over a batch of pesto green beans. It’s the exact same method as I wrote into that recipe for a similarly zesty crunch.
Nutrition Estimate
Calories: 473 kcal, Carbohydrates: 47 g, Protein: 12 g, Fat: 26 g, Saturated Fat: 7 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 3 g, Trans Fat: 0.2 g, Cholesterol: 23 mg, Sodium: 450 mg, Potassium: 191 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 893 IU, Vitamin C: 1 mg, Calcium: 131 mg, Iron: 1 mg