1-Step 1: Prepare Your Ingredients Begin by chopping the herbs and mincing the garlic to ensure everything is ready to go. Measure out 2/3 cup fresh basil and 1/2 cup Italian flat-leaf parsley, along with the other items, for quick assembly. This mise en place step helps avoid any rush and allows for adaptations, like using gluten-free pasta if needed.

2-Step 2: Cook the Pasta Boil a large pot of salted water over high heat, then add the 16 ounces rigatoni pasta and cook according to the package instructions, usually about 10-12 minutes for al dente. Once done, drain the pasta and set it aside, reserving a bit of the pasta water if you want to adjust the sauce’s consistency later. This step is crucial for pesto rigatoni as it ensures the pasta holds the sauce well.

3-Step 3: Make the Pesto Sauce In a blender or food processor, combine 2/3 cup chopped fresh basil, 1/2 cup chopped Italian flat-leaf parsley, 1/2 cup shredded Parmesan cheese, 2 cloves finely minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg. Pulse these ingredients until they form a coarse mixture, then gradually add 2/3 cup olive oil while continuing to pulse until the pesto is smooth and creamy. For vegan versions, swap the cheese here to keep things adaptable.

4-Step 4: Combine and Toss Return the drained pasta to the pot and add the freshly made pesto, tossing everything together until the pasta is evenly coated. If the mixture seems too thick, stir in a splash of reserved pasta water to loosen it up. This step brings out the full flavor of pesto rigatoni, making sure every bite is coated perfectly.

5-Step 5: Adjust and Serve Taste the dish and add more salt or nutmeg if needed to balance the flavors. Serve the pesto rigatoni warm in bowls, perhaps with a sprinkle of extra Parmesan for added appeal. For dietary tweaks, like making it low-calorie, consider adding veggies at this stage to enhance nutrition without extra effort.