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Rigatoni with Basil Pesto

Betty Crocker Kitchens
Updated Oct 7, 2010
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This Italian-inspired dish is a quick fix for a delicious dinner. Pasta tossed with cheesy basil pesto – a one-pot meal.

Rigatoni with Basil Pesto

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 7
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Ingredients

Rigatoni

  • 1/2 teaspoon salt (for cooking pasta), if desired
  • 3 cups uncooked rigatoni pasta (8 oz)

Basil Pesto

  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons pine nuts or walnut pieces

Instructions

  • Step 
    1
    Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 14 to 16 minutes, stirring frequently, until tender but not mushy. While the water is heating and the pasta is cooking, continue with the recipe to make the pesto.
  • Step 
    2
    To measure basil, firmly pack basil leaves into a measuring cup. Use a measuring cup for measuring dry ingredients. Rinse the basil leaves with cool water, and pat dry thoroughly with a paper towel or clean, dry kitchen towel. Peel the garlic cloves.
  • Step 
    3
    In a food processor or blender, place the basil leaves, garlic, cheese, oil and pine nuts. Cover and process, stopping occasionally to scrape sides with rubber spatula, until smooth.
  • Step 
    4
    Place a strainer or colander in the sink. Pour the pasta in the strainer to drain, and place in a large serving bowl or back in the Dutch oven. Immediately pour the pesto over the hot pasta, and toss until pasta is well coated. Serve with additional grated Parmesan cheese if desired.

Nutrition

470 Calories
25g Total Fat
13g Protein
50g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
135mg
6%
Potassium
160mg
5%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
15%
Sugars
1g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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