Pesto Rigatoni with Toasted Walnuts
This easy Pesto Rigatoni is perked up with parmesan, lemon, and flavorful toasted walnuts. Easy and fast, but feels a tiny bit elegant at the same time.
Ingredients
- 8 ounces rigatoni or other pasta
- 2 tablespoons butter
- 3/4 cup chopped raw walnuts
- 2 cloves garlic minced
- zest and juice of 1 lemon
- 1/4 teaspoon red pepper flakes
- kosher salt and fresh-ground black pepper
- 1/2 cup pesto jarred or homemade
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta and cook 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.
- While the pasta cooks, set a large skillet over medium-high heat. When hot, add the butter, walnuts, garlic, lemon zest, 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. Remove walnuts to a plate and set aside.
- Add drained pasta to the skillet. Stir well, then add pesto, Parmesan, 1 teaspoon lemon juice, and a pinch of black pepper. Stir well to combine. If you prefer a looser sauce, stir in reserved pasta water a splash at a time until it reaches your desired consistency. Taste and adjust seasoning as desired.
- Scoop pasta into bowls, sprinkle with walnuts, and add extra lemon juice or Parmesan if you like. Enjoy!
Notes
- Store-bought pesto works fine for this recipe, but if you like to use homemade, two of our favorites are this classic basil pesto with lemon zest and this stealthy-healthy zucchini basil pesto with spinach.
Nutrition Estimate
Calories: 554 kcal, Carbohydrates: 49 g, Protein: 15 g, Fat: 34 g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 23 mg, Sodium: 442 mg, Potassium: 241 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 896 IU, Vitamin C: 1 mg, Calcium: 157 mg, Iron: 2 mg
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