1-First Step: Start by bringing a large pot of salted water to a boil on your stove. Measure out the 16 ounces of rigatoni pasta and add it to the boiling water, cooking according to the package instructions until it’s al dente, which usually takes about 12-15 minutes. This step ensures the pasta has the right texture to hold the pesto sauce without becoming mushy.

2-Second Step: While the pasta cooks, prepare the pesto in a high-speed blender or food processor. Combine the 2/3 cup chopped fresh basil, 1/2 cup chopped Italian flat-leaf parsley, 1/2 cup shredded Parmesan cheese, 2 cloves of finely minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in the blender. Pulse everything a few times to break down the ingredients evenly.

3-Third Step: With the blender running, slowly pour in the 2/3 cup olive oil while continuing to pulse. This helps create a smooth, well-combined pesto sauce, taking about 1-2 minutes total. Taste and adjust seasoning if needed, like adding a bit more salt for balance.

4-Fourth Step: Once the pasta is done, drain it carefully and return it to the pot. Add the freshly made pesto to the hot pasta and gently toss everything together until the rigatoni is evenly coated. This step should take just a minute or two to ensure the sauce clings to the pasta ridges.

5-Final Step: Serve the Pesto Rigatoni warm in bowls, perhaps with a sprinkle of extra Parmesan for added flavor. For a vegan version, substitute the Parmesan with dairy-free options like nutritional yeast. The total preparation time is about 20 minutes, making this a speedy option for family meals.