basil pesto rigatoni with toasted breadcrumbs

easy, fresh, and balanced.
this basil pesto rigatoni comes together with a bright, simple sauce and is finished with toasted breadcrumbs for just the right amount of crunch.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 4

instructions:

1. Make the Breadcrumbs
Heat olive oil in a pan over medium heat.
Add panko and a pinch of salt.
Toast, stirring frequently, until golden and crisp. Set aside.

2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente.
Reserve ¼ cup pasta water, then drain.

3. Make the Pesto
In a food processor, combine basil, pine nuts, parmesan, and garlic.
Pulse until finely chopped.
With the motor running, stream in olive oil until smooth.
Add lemon juice and season with salt and pepper.

4. Combine
Add hot pasta back to the pot or a large pan.
Toss with pesto, adding reserved pasta water as needed to loosen and coat evenly.

5. Finish
Plate and top generously with toasted breadcrumbs.

Ingredients

For the Pesto:

• 2 cups fresh basil leaves, packed

• ⅓ cup pine nuts (or walnuts)

• ½ cup grated parmesan

• 2 garlic cloves

• ½ cup extra virgin olive oil

• 1 tbsp lemon juice

• Salt & freshly cracked black pepper

For the Pasta:

• 1 lb rigatoni

• ¼ cup reserved pasta water

For the Breadcrumbs:

• 1 cup panko breadcrumbs

• 2 tbsp olive oil

• Pinch of salt

Dom’s Tip:

don’t skip the pasta water.
it helps emulsify the pesto, giving you a silky, restaurant-style coating instead of something heavy or oily.