Pesto Rigatoni


2 cups fresh basil leaves, packed
⅓ cup Pastene Pignoli (pine nuts)
¼ tsp salt plus more to taste
1 large garlic clove, chopped
⅓ cup parmesan reggiano, grated, plus more for topping
½ cup Pastene Extra Virgin Olive Oil
16 oz Pastene Italian Rigatoni or pasta of your choice


  • Finely chop the basil, pine nuts, garlic, and salt in a food processor. With the food processor running, add the in a slow steady stream of oil through the tube until everything is fully blended. 
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Remove ½ cup of the cooking liquid before draining the pasta. 
  • Toss pasta immediately with the pesto sauce and the reserved cooking liquid. 
  • Salt to taste, top with additional cheese and serve immediately.


Product Used

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