Dutch Rocket Walnut Pesto Rigatoni
Rigatoni tossed in a bold Aeroveg Dutch Rocket and walnut pesto, finished with crispy capers and shaved Parmesan. 20 minutes, zero compromises.
Pesto doesn't have to be basil. Aeroveg Dutch Rocket makes a pesto that's grassier, more peppery, and frankly more interesting — especially when you toast the walnuts until they're just this side of bitter. It comes together in the time it takes to boil water, making this the most effortless impressive dinner you'll cook this week.
Method
- Toast the walnuts. In a dry pan over medium heat, toast walnuts for 3–4 minutes, shaking occasionally, until golden and fragrant. Remove and cool slightly. Reserve a few for garnish.
- Make the pesto. In a food processor, combine Dutch Rocket, walnuts, Parmesan, garlic, and lemon juice. Pulse to a rough paste. With the motor running, drizzle in olive oil until smooth but still textured. Season generously with salt and pepper. Taste — it should be bold, peppery, and slightly nutty.
- Crisp the capers. Heat 2 tbsp olive oil in a small pan over high heat. Add capers and fry for 2–3 minutes until crispy and lightly golden. Drain on paper towel. These are worth every second.
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook rigatoni until al dente per packet instructions. Reserve ½cup pasta water before draining.
- Combine. Return drained pasta to the pot off the heat. Add pesto and a splash of pasta water. Toss vigorously until every tube is coated. Add more pasta water to loosen as needed.
- Serve. Divide into bowls. Top with crispy capers, the reserved toasted walnuts, extra Parmesan, and a final crack of black pepper.
Aeroveg tip: Dutch Rocket’s peppery character intensifies when blitzed raw into pesto. Don’t be tempted to blanch it first — that heat strips the very quality that makes this sauce special.