top of page

Smoky Creamy Pesto Rigatoni

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. mezzi rigatoni, bronze cut

  • 1 cup basil leaves, packed

  • 1 garlic clove, minced

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 1/4 cup pine nuts, toasted

  • 1/4 tsp. salt

  • Juice of 1/2 lemon

  • 1/4 cup extra virgin olive oil

  • 3/4 cup heavy cream

  • 8 oz. smoked mozzarella, shredded


  1. For the pesto, add the basil leaves, garlic, 1/4 cup Parmigiano, pine nuts, salt and the juice of 1/2 lemon to a blender. With the motor running, slowly drizzle in the olive oil (roughly 1/4 cup) and blend until smooth.

  2. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until it's al dente.

  3. While the pasta is cooking, add the pesto to a sauté pan over low heat along with the heavy cream. Stir in the remaining 1/4 cup Parmigiano and smoked mozzarella.

  4. Strain the pasta and reserve 3/4 cup pasta water. Add the pasta directly to the pan with the creamy pesto sauce and 1/4 cup pasta water. Toss over high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

  5. Top with more grated Parmigiano


bottom of page