Print Recipe

Pesto Rigatoni

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Arugula, Spinach
Keyword: vegetarian, Soy Free
Servings: 2


  • 8 ounces dry rigatoni pasta
  • 4 cups spinach or arugula tightly packed
  • 1 cup fresh basil tightly packed
  • 2 garlic cloves peeled
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ cup pine nuts
  • ¼ cup shredded parmesan or nutritional yeast
  • ½ cup olive oil
  • Several pinches of sea salt and black pepper

Optional Protein

  • Dr. Praeger's All American Veggie Burger

Optional Toppings

  • lemon zest
  • shredded parmesan or nutritional yeast
  • shredded basil
  • pine nuts


  • If using, cook Dr. Praeger’s All American Veggie Burger according to package directions.
  • Place a large pot of salted water over high heat.
  • While you wait for the water to boil, add the spinach or arugula, basil, garlic, lemon juice and zest, pine nuts and parmesan or nutritional yeast to a blender or food processor. Sprinkle with a generous pinch of sea salt and black pepper.
  • Begin blending or pulsing, and slowly stream in the olive oil while the sauce comes together, stopping to scrape down the sides with a spatula as needed.
  • Once the sauce is fully incorporated, taste, and adjust for seasonings.
  • When the pot of water has come to a rolling boil, add the pasta, stir, and cook according to package directions. Once the pasta is tender, strain and rinse thoroughly, and return to the pot.
  • Pour the pesto over the noodles and stir to coat. Transfer to two plates and garnish with desired toppings and veggie burger, if using.