Rigatoni with Pesto
Rigatoni with Pesto is a easy Italian recipe that serves 4. 550 calories per serving. Recipe by ByronTalbott on YouTube.
Prep: 10 min | Cook: 16 min | Total: 36 min
Cost: $6.90 total, $1.73 per serving
Ingredients
- 2 cups Fresh Basil Leaves (packed, loosely torn)
- 3 cloves Garlic (peeled)
- 1/4 cup Pine Nuts (optional: lightly toasted for extra flavor)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/2 cup Olive Oil (extra‑virgin, plus extra for coating pasta)
- 12 oz Rigatoni Pasta (about 340 g, cooked al dente)
- 2 tablespoons Salt (for pasta water, plus to taste)
- 1 cup Cherry Tomatoes (halved)
- 2 cups Baby Spinach (washed and dried)
- 2 tablespoons Additional Parmesan Cheese (for garnish, freshly grated)
Instructions
Prepare the Basil Pesto
In a food processor, combine torn basil leaves, peeled garlic cloves, pine nuts, and grated Parmesan. Pulse briefly, then drizzle in olive oil while processing until smooth. Season with a pinch of salt.
Time: PT4M
Boil the Pasta
Fill a large pot with water, bring to a rolling boil over medium‑high heat, add 2 Tbsp salt, then add the rigatoni. Cook 5‑7 minutes until al dente.
Time: PT7M
Temperature: medium‑high heat
Drain and Lightly Oil the Pasta
Drain the rigatoni in a colander and return to the pot. Drizzle with 1‑2 Tbsp olive oil and toss to coat, preventing clumping.
Time: PT2M
Char the Cherry Tomatoes
Heat a medium sauté pan on very high heat (dry, no oil). Add the halved cherry tomatoes and let them sit undisturbed for 1‑2 minutes, then stir to char all sides. Remove from heat and let the pan cool for about 1 minute.
Time: PT5M
Temperature: high heat
Combine Pasta, Tomatoes, and Pesto
Add the oiled rigatoni to the cooled pan with the charred tomatoes. Toss quickly, then add 2‑3 heaping dollops of the prepared pesto. Mix until the pasta is evenly coated.
Time: PT2M
Finish with Baby Spinach
Add the baby spinach to the pan and toss gently for 30‑45 seconds, just until the leaves wilt slightly. Remove from heat immediately to avoid over‑cooking.
Time: PT1M
Plate and Garnish
Transfer the pasta to a clean white bowl or plate. Garnish with extra grated Parmesan and, if desired, a sprinkle of fresh basil or cracked black pepper.
Time: PT1M
Nutrition Facts
- Calories
- 550
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Tree nuts (pine nuts), Dairy (Parmesan cheese), Gluten (rigatoni pasta)
Ingredient Substitutions
- Instead of Fresh Basil Leaves: Baby spinach (for a milder flavor)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Pine Nuts: Walnuts, Almonds
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Olive Oil: Avocado oil, Grapeseed oil
- Instead of Rigatoni Pasta: Penne, Ziti
- Instead of Salt: Kosher salt
- Instead of Cherry Tomatoes: Grape tomatoes
- Instead of Baby Spinach: Arugula, Baby kale
- Instead of Additional Parmesan Cheese: Pecorino Romano
Equipment Needed
- Food Processor
- Large Pot
- Colander
- Medium Sauté Pan
- Wooden Spoon or Spatula
- Measuring Cups & Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Making a smooth basil pesto in the food processor.
- Charred cherry tomatoes in a dry, hot pan.
- Adding spinach at the very end to prevent over‑cooking.
Chef Tips from the Video
- Toast pine nuts lightly before adding to the pesto for a deeper flavor.
- Use the freshest possible basil; older leaves can turn bitter.
- Reserve a small cup of pasta cooking water; it helps emulsify the pesto with the pasta.
- A dry‑pan char brings out a smoky sweetness that balances the herbaceous pesto.
Troubleshooting
Pesto is too thick.
Add a little more olive oil or a splash of pasta cooking water until the desired consistency is reached.
Pesto is too thin.
Add more grated Parmesan or a handful of extra basil leaves and pulse again.
Pasta sticks together after draining.
Toss immediately with olive oil and a bit of the hot pasta water to keep it separate.
Cherry tomatoes didn’t char.
Make sure the pan is fully heated and dry; avoid adding any oil before the tomatoes.
Spinach becomes mushy.
Add the spinach at the very end and toss only until just wilted (about 30 seconds).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.
Freezer: Not recommended; pasta may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pesto can be prepared up to 2 days ahead and stored in a sealed jar in the refrigerator.
- Cook the rigatoni al dente, rinse briefly with cold water, and toss with a little olive oil; reheat with a splash of water when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of pesto pasta in Italian cuisine?
Pesto originates from Genoa in the Liguria region of Italy, where fresh basil, pine nuts, garlic, cheese, and olive oil have been blended for centuries. It is traditionally served with pasta, especially trofie or trenette, but rigatoni works well because its tubes capture the sauce.
What are the traditional regional variations of pesto in Italian cuisine?
Classic Genovese pesto uses basil, pine nuts, Parmesan or Pecorino, garlic, and olive oil. In the south, walnuts may replace pine nuts, and in some Alpine areas, hazelnuts are used. Some families add a touch of lemon zest for brightness.
How is rigatoni with pesto traditionally served in Italy?
In Italy, pesto‑tossed pasta is often served warm, sprinkled with extra grated cheese and a drizzle of olive oil. It may be accompanied by a simple green salad and a glass of crisp white wine such as Vermentino.
What occasions or celebrations is pesto pasta associated with in Italian culture?
Pesto pasta is a staple for family meals, summer gatherings, and festive occasions like Ferragosto because it showcases fresh, seasonal ingredients and can be prepared quickly for larger groups.
What makes this rigatoni with pesto, charred cherry tomatoes and spinach special in Italian cuisine?
The dish combines the classic Genovese pesto with the smoky sweetness of dry‑pan‑charred tomatoes and the fresh pop of baby spinach, adding texture and color while keeping the preparation simple and quick.
What are the most common mistakes to avoid when making rigatoni with pesto, charred cherry tomatoes and spinach?
Common errors include over‑cooking the pasta (it should stay al dente), adding oil to the pan before char‑roasting the tomatoes (causes splatter), and wilting the spinach for too long, which makes it disappear into the sauce.
Why does this recipe use a dry pan for char‑roasting the cherry tomatoes instead of adding olive oil?
A dry, hot pan allows the tomatoes to develop a true char and smoky flavor without excess moisture; adding oil would steam the tomatoes and prevent the desired blistered texture.
Can I make the pesto ahead of time and how should I store it?
Yes, prepare the pesto up to two days in advance. Store it in an airtight jar, covering the surface with a thin layer of olive oil to prevent oxidation, and keep it refrigerated.
What texture and appearance should I look for when the spinach is added?
The spinach should wilt just enough to turn a deep green and become tender, but it should still retain its shape and not dissolve into the sauce. This usually takes 30‑45 seconds of gentle tossing.
What does the YouTube channel ByronTalbott specialize in?
The YouTube channel ByronTalbott focuses on approachable, home‑cooked meals that highlight fresh ingredients and simple techniques, often featuring quick weeknight recipes and clear step‑by‑step demonstrations.
How does the YouTube channel ByronTalbott's approach to Italian cooking differ from other Italian cooking channels?
ByronTalbott emphasizes minimal equipment, using everyday kitchen tools like a food processor instead of a mortar and pestle, and prioritizes speed without sacrificing flavor, making classic Italian dishes accessible to busy home cooks.
Last updated: August 26, 2026
