Vegan Pesto and Pea Rigatoni

Name: Vegan Pesto and Pea Rigatoni
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves; 1/2 cup pine nuts; 2 cloves garlic; 1/4 cup nutritional yeast; 1/2 cup extra virgin olive oil; Salt and pepper to taste; 12 oz rigatoni pasta; 1 cup frozen peas; Zest of 1 lemon; Fresh basil leaves for garnish

Highlighted under: Lazy Cooking | Quick Dishes

I absolutely love making this Vegan Pesto and Pea Rigatoni! It’s a vibrant and fresh dish that feels indulgent yet remains healthy. The creamy pesto made from basil and nuts pairs perfectly with the sweetness of the peas, creating a delightful balance. Each bite is filled with flavor that transports me straight to a sunlit terrace in Italy. If you're looking for a quick meal that comes together effortlessly and manages to impress every time, this is the recipe for you.

Created by

The Stephaniesfood Team

Last updated on 2026-02-12T09:10:18.178Z

When I first experimented with this Vegan Pesto and Pea Rigatoni, I was amazed at how simple yet flavorful it was. The combination of fresh basil, garlic, and nuts creates a delicious pesto that coats the rigatoni beautifully. Adding sweet peas not only boosts the nutritional value, but they also provide a pop of color and texture that I can’t get enough of.

What I found particularly delightful is how well the dish stores in the fridge. I usually prepare a larger batch and enjoy it for lunch throughout the week. By adding a splash of lemon juice right before serving, you can brighten the flavors even more, making leftovers taste as fresh as the first serving!

Reasons You'll Love This Recipe

Bright and fresh flavors that are incredibly satisfying
Creamy texture from the pesto without any dairy
Quick and easy to make, perfect for busy weeknights

The Importance of Fresh Ingredients

Using fresh basil leaves in this Vegan Pesto and Pea Rigatoni is key to achieving that vibrant, fragrant flavor. Basil not only brings a beautiful green hue to your dish but also packs a punch of aromatic oils that are essential for a well-balanced pesto. Opt for basil that feels supple and aromatic; wilting or browning leaves won't deliver the same bright taste and may yield a less vibrant pesto.

Pine nuts add a rich, buttery flavor that is crucial for the creamy texture of the pesto. If you're looking for alternatives due to allergies or unavailability, consider using walnuts or sunflower seeds. While they may alter the final flavor slightly, they will still provide that necessary creaminess when blended.

Techniques for Perfect Pasta

Cooking rigatoni to al dente is essential for this dish; overcooking can lead to a mushy texture that dilutes the dish's overall integrity. I recommend checking the pasta package a minute or two before the suggested time and tasting a piece to see if it retains a slight bite. This texture works beautifully against the velvety pesto and tender peas.

When you add the frozen peas during the last two minutes of cooking, ensure they heat thoroughly but don’t cook too long. They should remain vibrant and sweet, enhancing the dish without turning mushy. This also means you can skip a additional pot for steaming, making this recipe even easier!

Ingredients

For the Vegan Pesto

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

For the Rigatoni

12 oz rigatoni pasta
1 cup frozen peas
Zest of 1 lemon
Fresh basil leaves for garnish

Feel free to adjust the ingredients based on your taste preferences!

Steps to Prepare

Prepare the Pesto

In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped. Slowly add olive oil, blending until smooth. Season with salt and pepper to taste.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions. In the last 2 minutes of cooking, add the frozen peas.

Combine and Serve

Drain the pasta and peas, reserving a bit of the cooking water. In the pot, combine the rigatoni and peas with the pesto. If the mixture is too thick, add a splash of reserved pasta water. Serve with lemon zest and fresh basil.

Enjoy your heartwarming dish while it’s fresh!

Pro Tips

For an extra kick, try adding a pinch of red pepper flakes to the pesto for some heat.

Pesto Storage Tips

If you have leftover pesto, store it in an airtight container in the refrigerator for up to a week. To keep the vibrant green color, consider adding a thin layer of olive oil on the surface before sealing. This layer acts as a barrier against oxidation, preventing the pesto from browning too quickly.

For longer storage, freeze your pesto in ice cube trays. Once frozen, transfer the cubes to a resealable plastic bag. This allows you to easily portion out just the amount you need for quick meals in the future, adding convenience to your cooking routine.

Serving Suggestions

Pair your Vegan Pesto and Pea Rigatoni with a light side salad or roasted vegetables to create a balanced meal. A salad with mixed greens, cherry tomatoes, and a simple vinaigrette complements the rich pesto beautifully, making it a refreshing contrast.

For those who enjoy a bit of heat, consider sprinkling red pepper flakes or adding a dash of lemon juice before serving. This addition can elevate the dish's flavor profile and add an exciting zing that enhances the overall experience.

Questions About Recipes

→ Can I make the pesto ahead of time?

Absolutely! The pesto can be stored in the fridge for up to a week. Just cover it with a thin layer of olive oil to keep it fresh.

→ What can I substitute for pine nuts?

You can replace pine nuts with walnuts, sunflower seeds, or even pumpkin seeds for a different flavor.

→ Is this dish gluten-free?

You can make it gluten-free by using gluten-free pasta. The pesto is naturally gluten-free!

→ Can I freeze the pesto?

Yes! You can freeze pesto in ice cube trays for easy use later. Just thaw the desired amount when you need it.