Vegan Pesto and Pea Rigatoni

Name: Vegan Pesto and Pea Rigatoni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves; 1/2 cup pine nuts (toasted); 1/2 cup olive oil; 2 cloves garlic; 1/4 cup nutritional yeast; Salt and pepper to taste; 12 oz rigatoni pasta; 1 cup green peas (fresh or frozen); 1/2 cup cherry tomatoes (halved); Optional: extra basil for garnish

Highlighted under: Clean Cooking

I absolutely love whipping up this Vegan Pesto and Pea Rigatoni whenever I need a quick and satisfying meal. The combination of fresh peas and basil pesto makes it vibrant and delicious, while the rigatoni captures all the wonderful flavors. It’s not only easy to prepare but also incredibly nutritious, making it a go-to for weeknight dinners or meal prep. Plus, the green color always brightens my day and gives me that fresh feeling without compromising on taste!

Created by

The Chefblakeresipes Team

Last updated on 2026-03-16T10:35:08.887Z

When I first created this Vegan Pesto and Pea Rigatoni, I wanted something easy yet packed with flavor. I remember experimenting with fresh basil from my garden and discovering how well it pairs with the sweetness of peas. The result was incredible! Each bite is a burst of freshness, and it’s a perfect dish for any day of the week.

One key tip I learned is to use a quality olive oil in the pesto; it elevates the whole dish. I also like to toast some pine nuts for an added crunch. This recipe is my favorite way to impress friends while keeping it plant-based and wholesome!

Why You'll Love This Recipe

Creamy and rich flavor without any dairy
Quick and easy to prepare in just 25 minutes
Perfectly captures the essence of fresh summer ingredients

The Role of Pesto in This Dish

The homemade vegan pesto is the star of this rigatoni recipe, bringing a burst of flavor through the combination of fresh basil and toasted pine nuts. Basil offers that aromatic warmth, while nutritional yeast imparts a cheesy savoriness without any dairy. When blended, the pesto should achieve a consistency that's smooth and vibrant, a visual cue that helps in making sure the flavors meld perfectly together.

One important tip for the pesto is to control the texture according to your preference. If you like a chunkier pesto, blend for a shorter time. Alternatively, for a silkier sauce, continue to blend until it’s glossy. If you find it too thick, simply add a bit more olive oil to achieve the desired creaminess.

Cooking Tips for Perfect Rigatoni

When cooking the rigatoni, it's crucial to use a large pot of water and to add a generous amount of salt. This seasoning is absorbed by the pasta, enhancing its flavor significantly. Avoid overcooking; you want the rigatoni to be al dente, which means it should have a slight bite. As you drain, be sure to reserve a small amount of the pasta cooking water; it can help in loosening the pesto if needed.

Incorporating the peas in the final two minutes of cooking is a strategic move; it keeps their bright flavor and vibrant color intact. Frozen peas work just as well as fresh ones and minimize prep time. Just ensure that they are evenly distributed in the pasta before draining to avoid any raw spots upon mixing.

Serving Suggestions and Storage

For serving, I love garnishing with extra fresh basil to brighten the dish visually and enhance the fresh flavors. You can also add freshly cracked black pepper or a sprinkle of chili flakes for a spicy kick. This dish pairs excellently with a crisp green salad or a side of garlic bread, perfect for soaking up any leftover pesto sauce on your plate.

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, add a splash of reserved pasta cooking water or a drizzle of olive oil to restore moisture. This dish doesn’t freeze well, as the texture of the pasta and pesto can change upon thawing, but making a double batch for fridge storage is a great way to simplify meal prep.

Ingredients

For the Pesto

2 cups fresh basil leaves
1/2 cup pine nuts (toasted)
1/2 cup olive oil
2 cloves garlic
1/4 cup nutritional yeast
Salt and pepper to taste

For the Rigatoni

12 oz rigatoni pasta
1 cup green peas (fresh or frozen)
1/2 cup cherry tomatoes (halved)
Optional: extra basil for garnish

Instructions

Prepare the pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. About 10-12 minutes.

Make the pesto

In a food processor, combine the basil, toasted pine nuts, garlic, and nutritional yeast. Blend while slowly adding the olive oil until smooth. Season with salt and pepper to taste.

Combine peas and pasta

In the last 2 minutes of cooking the pasta, add the green peas to the boiling water. Drain the pasta and peas, and transfer them back to the pot.

Mix and serve

Stir in the pesto and mix until the pasta and peas are well coated. Add halved cherry tomatoes and stir gently. Serve warm and garnish with extra basil.

Pro Tips

For added flavor, try adding a squeeze of lemon juice to your pesto or topping with vegan parmesan cheese before serving.

Ingredient Substitutions

For those with nut allergies, you can substitute the pine nuts in the pesto with sunflower seeds or pumpkin seeds. Both alternatives provide a delightful crunch and maintain the creamy texture of the blended sauce. Additionally, if you're looking for a low-fat option, try replacing some of the olive oil with vegetable broth to achieve a lighter pesto without sacrificing flavor.

If fresh basil isn't available, you can create a variation using spinach or arugula for a different yet enjoyable taste. The peppery notes of arugula will add an interesting depth to the pesto. However, keep in mind that using greens with stronger flavors may change the overall profile of the dish.

Troubleshooting Common Issues

A common issue when making pesto is having a bitter taste, which can arise from over-processing the basil or using overripe garlic. To fix a bitter pesto, consider adding a bit more nutritional yeast to balance the flavors, or use lemon juice to brighten it up. A tablespoon of lemon juice can enhance the overall freshness and counteract any bitterness.

If your pesto appears too oily after blending, it may have been overdone. Try adding a bit of finely chopped fresh basil or spinach to absorb the excess oil, which can also introduce a fresh taste to the mix. Finally, ensure that you taste your pesto throughout the blending process to adjust the seasoning, as that can be pivotal in achieving your desired flavor profile before mixing it with the pasta.

Scaling the Recipe

This recipe is easily scalable, whether you need a meal for two or a gathering of six. Simply multiply the amounts of each ingredient accordingly, ensuring to keep the same pasta cooking method. If you’re making a larger batch, consider using a high-capacity food processor for blending the pesto, which allows for a more even consistency at larger quantities.

When scaling up, maintain an eye on the cooking time for the rigatoni and peas; you may need to cook in batches if working with large quantities. It’s essential to keep tasting as you increase ingredient amounts, to balance out the pesto's flavors, ensuring that every bite remains equally delicious.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! You can use any pasta shape you prefer, such as penne or fusilli.

→ How long can I store the pesto?

The pesto can be stored in a sealed container in the fridge for up to a week or freeze it for longer storage.

→ Is this recipe gluten-free?

You can easily make it gluten-free by using gluten-free pasta.

→ Can I add other vegetables?

Yes! Feel free to add vegetables like spinach, zucchini, or asparagus for extra goodness.