Spinach & Walnut Pesto Rigatoni with Brie Crumbles

Toasting the walnuts brings out their flavor and keeps the pesto from tasting flat. Use chilled brie. It crumbles easier and doesn’t melt instantly. Don’t skip the lemon zest. It brightens the pesto and balances the richness. Reserved pasta water helps everything cling to the rigatoni. Add it gradually. Pulse the pesto instead of blending it too long. You want texture. Rigatoni works best because of its shape, but penne or fusilli work well too. If the pesto thickens as it sits, loosen it with a spoonful of pasta water. Cook the pasta just to al dente so it doesn’t soften too much in the skillet. Parmesan adds salt, so taste before adding more seasoning. Brie melts fast, so fold it in after the heat is off to keep some soft pieces intact.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente.

Step 2

Prep the pesto greens. Rinse and dry the spinach and basil so the pesto doesn’t get watery.

Step 3

Blend the pesto. Add spinach, basil, walnuts, garlic, Parmesan, lemon juice, lemon zest, salt and pepper to a food processor. Pulse until combined.

Step 4

Add olive oil. Stream in the olive oil while the processor runs until the mixture turns smooth and creamy.

Step 5

Taste and adjust. Add more salt, lemon or Parmesan if needed.

Step 6

Sauté the shallot. In a wide skillet, warm 1 tablespoon olive oil and cook the shallot until soft.

Step 7

Add the cooked pasta. Transfer the drained rigatoni to the skillet and mix with the shallots.

Step 8

Stir in the pesto. Add the pesto plus a splash of pasta water. Toss until the pasta is coated.

Step 9

Add the brie. Turn off the heat and fold in the brie so it softens without fully melting. Serve. Top with toasted walnuts and a pinch of red pepper flakes if you want a little heat.

Step 10

Serve. Top with toasted walnuts and a pinch of red pepper flakes if you want a little heat.