Steps
1. Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente.
2. While the pasta cooks, prepare the pesto by blending the fresh basil, garlic, pine nuts, and Parmesan cheese in a food processor.
3. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste.
4. Once the pasta is cooked, reserve a small cup of the pasta water, then drain the rigatoni.
5. In a large bowl, combine the rigatoni with the pesto sauce, adding a splash of reserved pasta water to help the sauce coat the pasta evenly.
6. Serve warm and garnish with extra Parmesan cheese and pine nuts if desired.
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