Description
Gluten Free Pesto Rigatoni is a vibrant and flavorful dish that brings the essence of summer to your plate. This delightful pasta, tossed in a fresh basil pesto, is perfect for any occasion—from family dinners to gatherings with friends. With its beautiful colors and aromatic notes, it promises to impress your guests while being simple enough for novice cooks to master.
Ingredients
Scale
- 8 oz gluten-free rigatoni
- 2 cups fresh basil leaves
- 1/3 cup pine nuts, toasted
- 2 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon (about 2 tbsp)
Instructions
- Cook the gluten-free rigatoni in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a food processor, combine basil, toasted pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth but slightly chunky.
- Add lemon juice and blend briefly until combined.
- Return the cooked rigatoni to the pot over low heat. Add the pesto sauce and toss gently until the pasta is evenly coated.
- Serve warm, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg