Fresh Green Herb Rigatoni Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 lb rigatoni and cook according to package until just al dente (usually 10–12 minutes). Reserve 1 to 1 1/2 cups of the starchy pasta cooking water, then drain the rigatoni and return to the pot off the heat.

After draining, toss the rigatoni with 1 tablespoon olive oil to prevent sticking and keep warm while you finish the sauce.

Prepare herbs and aromatics

Pick and lightly rinse basil, parsley, mint (if using), and chives. Pat dry thoroughly with a towel or spin in a salad spinner. Peel garlic and zest the lemon; then cut the lemon in half and squeeze out the juice, removing seeds.

Toast nuts (if not pre-toasted)

In a small dry skillet over medium heat, toast 1/4 cup pine nuts or walnuts until lightly golden and fragrant, about 3–4 minutes, shaking the pan frequently to avoid burning. Remove from heat and let cool.

Blend the herb sauce

In a food processor or blender, combine the packed basil, parsley, mint (if using), chopped chives, 2 cloves garlic, toasted nuts, 1/2 cup grated Parmesan, lemon zest, lemon juice from 1 lemon, 1/4 cup olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Pulse until the mixture is coarsely combined but still has texture. With the machine running, stream in the remaining 1/4 cup olive oil to create a loose, spoonable sauce. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed. If the sauce is too thick, add 1–3 tablespoons reserved pasta water to loosen.

Transfer herb sauce to a bowl. If you prefer a smoother consistency, blend longer; for chunkier sauce, pulse less.

Toss pasta with sauce

Return the warm rigatoni to the pot or a large skillet set over low heat. Spoon about 3/4 of the herb sauce over the pasta. Add 1/2 cup reserved pasta water gradually, tossing gently with tongs or a spatula until the sauce evenly coats the rigatoni. Add more pasta water as needed to reach a glossy, silky finish. Heat just until everything is warmed through, 1–2 minutes — do not overcook.

Adjust and finish

Taste and adjust with additional salt, pepper, lemon juice, or grated cheese. Stir in a final drizzle of 1 tablespoon olive oil for shine.

Serve

Divide the rigatoni among 4 plates. Spoon remaining herb sauce on top. Sprinkle with extra 1/4 cup grated Parmesan, a few extra toasted nuts if desired, and garnish each plate with a fresh herb sprig and a lemon wedge.