Name: Pesto Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 persons
Cuisine: Italian
Ingredients: 1/2 lb. Rigatoni Pasta; 1 tablespoon Olive Oil; 1 Shallot, minced; 2 cloves Garlic, minced; 1/2 cup Chicken Broth; 1 cup Heavy Cream; 1/2 cup Sun-Dried Tomatoes; 1 cup Pesto; 1 cup Spinach Leaves; 3/4 cup Parmesan Cheese, grated; 1/4 cup Parmesan Cheese, shaved

Transport yourself to the heart of Italy with this Pesto Pasta Recipe, a delicious and easy dish that combines creamy, herbaceous pesto with perfectly cooked rigatoni. With every bite, enjoy the nutty richness of Parmesan, the tang of sun-dried tomatoes, and the freshness of spinach. Ideal for weeknight dinners or impressing guests, this recipe promises a burst of flavor in every forkful.

#Low Residue/Low Fiber #Comfort Food #Family Dinners #Healthy Dinners #Healthy Lunches #Chicken #Pastas #One Pot #Skillet

Pro Tip

Heat Sensitivity: Avoid heating pesto too much to preserve its fresh aroma and vibrant green color.

Nut Allergies: Ensure pine nuts or alternative ingredients are safe for those with nut allergies.

Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
Rich in Flavor: Combines the earthy taste of pesto with creamy Parmesan and juicy sun-dried tomatoes.
Family-Friendly: A crowd-pleaser for kids and adults alike.

Use Fresh Pesto: Homemade pesto delivers the best flavor, but store-bought works well in a pinch.
Cook Pasta Al Dente: To ensure the rigatoni holds its shape and absorbs the sauce perfectly.
Toast Pine Nuts: For an extra crunch and deeper flavor, toast pine nuts before mixing them into the pesto.

Pair with a fresh green salad or garlic bread for a complete meal.
Add grilled chicken or shrimp for a protein-packed variation.
Sprinkle extra Parmesan or crushed red pepper flakes for added zest.

Vegetarian: Replace chicken broth with vegetable broth for a vegetarian-friendly dish.
Gluten-Free: Use gluten-free pasta to make the recipe gluten-free.
Vegan: Substitute Parmesan with nutritional yeast, and use plant-based cream for a vegan twist.

Short-Term Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm on the stovetop over low heat, adding a splash of broth or cream to maintain the sauce’s consistency.
Freezing: Freeze the sauce separately for up to 2 months; thaw and mix with freshly cooked pasta when ready to serve.

Large Cast Iron Skillet

Large Nonstick Pan

Serving Dish

Rigatoni Pasta: Holds the pesto in its ridges, delivering flavor in every bite.
Olive Oil: Adds richness to the sautéed ingredients.
Shallots & Garlic: Create a flavorful base for the sauce.
Chicken Broth: Enhances the sauce with savory depth.
Heavy Cream: Provides creaminess to balance the pesto.
Pesto: The star ingredient, offering a rich, herbaceous flavor.
Sun-Dried Tomatoes: Add a tangy and slightly sweet element.
Spinach: Contributes freshness and a pop of color.
Parmesan Cheese: Brings nutty and salty undertones.

What pasta goes with pesto?

Pesto is best served over more extended types of pasta, such as fusilli or rigatoni. However, you can also serve pesto over bucatini, capellini, spaghetti, or fettuccine.

Is eating pesto pasta healthy?

Yes, pesto has a lot of fat and calories. However, pesto contains several beneficial compounds. Pesto contains high levels of vitamins, minerals, and monounsaturated fats, which provide the body with healthy compounds that are heart-healthy.

Is it bad to heat pesto?

Pesto should never be heated. Heating the pesto will cause it to darken and ruin the aroma of the herbs in the pesto sauce. It is best to add the pesto to the pasta before serving it.

Why is my pesto so bitter?

The oils in pine nuts, walnuts, and olive oil can spoil the pesto as it ages. In addition, if you use fresh basil from plants that have already flowered, the basil will have a bitter flavor.

What can I use instead of sun-dried tomatoes?

You can substitute with roasted red peppers or cherry tomatoes for a similar tangy flavor.

How to Make Pesto Pasta

Begin by boiling rigatoni pasta in salted water until al dente. Drain and set aside. In a skillet, sauté minced shallots and garlic in olive oil until fragrant. Add chicken broth and heavy cream, simmering until the sauce thickens slightly.

Stir in the cooked pasta, pesto, sun-dried tomatoes, spinach, and grated Parmesan cheese, ensuring everything is evenly coated. Serve hot, garnished with shaved Parmesan and a drizzle of olive oil for a finishing touch.

Author: Sarah Leadon

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Time & Serves

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Serves

4 persons

Ingredients

1/2 lb. Rigatoni Pasta
1 tablespoon Olive Oil
1 Shallot, minced
2 cloves Garlic, minced
1/2 cup Chicken Broth
1 cup Heavy Cream
1/2 cup Sun-Dried Tomatoes
1 cup Pesto
1 cup Spinach Leaves
3/4 cup Parmesan Cheese, grated
1/4 cup Parmesan Cheese, shaved

Instructions

Cook the rigatoni pasta in a saucepan of salted boiling water. Drain the rigatoni pasta in a skillet and set it aside.

To a cast iron skillet, add olive oil and set it over medium-high heat. Add the shallots and garlic and cook them for 1 minute until the shallots are translucent.

Next, add chicken broth and heavy cream. Cook the cream sauce for 10 minutes, stirring periodically until the sauce thickens slightly.

Stir in the rigatoni pasta, pesto, sun-dried tomatoes, spinach, and grated Parmesan cheese.

Place the pesto pasta on a serving dish and garnish it with the shaved Parmesan cheese.

Nutrition Disclosure