This dish is an irresistible combination of creamy, zesty, and spicy flavors that come together beautifully with perfectly cooked rigatoni. The grated egg adds a luscious, velvety finish that takes this pasta to the next level. Whether you’re hosting a dinner or craving a cozy meal, this recipe is bound to impress.

Why You’ll Love This Rigatoni Dish

Bright and Bold Flavors: The lemon-chile pesto brings a fresh zing and a touch of heat.
Unique Touch: Grated egg adds an unexpected, creamy twist that pairs wonderfully with the sauce.
Perfect for Any Occasion: Fancy enough for entertaining but simple enough for a weeknight dinner.
Customizable: Easy to adjust the spice level and add your favorite veggies or proteins.

How to Make It

Cooking this Rigatoni With Lemon-Chile Pesto and Grated Egg is straightforward and packed with flavor. Start by boiling the rigatoni in a large pot of well-salted water. Salting the water generously is key—it’s your first opportunity to season the pasta itself.

Cook the pasta until it’s al dente (cooked to your liking), which means it’s cooked through but still has a slight bite. This texture holds up best with the rich pesto sauce. Before draining, save a bit of that starchy pasta water to help emulsify the sauce later.

While the pasta is cooking, prepare the lemon-chile pesto. Combine fresh basil and parsley in a food processor or blender with lemon juice, zest, garlic, Parmesan cheese, and red pepper flakes. Slowly drizzle in the olive oil as the ingredients blend to create a vibrant and smooth sauce. Taste and adjust the seasoning to ensure the flavors are balanced.

Once the pasta is ready and the pesto is made, toss them together in a large mixing bowl. Use the reserved pasta water to loosen the pesto and coat the rigatoni evenly, creating a silky, clingy sauce. Finally, grate the hard-boiled eggs directly over the dish for a rich, creamy finish that pairs beautifully with the tangy pesto. Serve it warm and enjoy the perfect balance of zesty, spicy, and creamy flavors.

Make Ahead Method

This recipe lends itself well to advance preparation, making it a fantastic option for busy schedules or dinner parties.

Pesto: The lemon-chile pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. To keep it bright and fresh, add a thin layer of olive oil on top before sealing the container. Stir well before tossing with the pasta.
Eggs: Hard-boil the eggs ahead of time and store them in the fridge. Keep them unpeeled to prevent them from drying out. When you’re ready to serve, peel and grate them fresh over the pasta.
Pasta: While it’s best to cook the rigatoni fresh, you can boil it up to 1 day ahead. Drain it, toss lightly with olive oil to prevent sticking, and store in an airtight container in the fridge. When reheating, quickly toss it in a skillet with a splash of water to warm it through before adding the pesto.

This make-ahead plan lets you assemble and serve the dish in minutes while preserving its fresh, vibrant flavors.

Pro Tips

Perfect Pasta Texture: Cook the rigatoni until al dente—overcooking will make it too soft to hold the sauce properly.
Reserve Pasta Water: The starchy pasta water is a secret weapon for creating a silky sauce. Start with ¼ cup and add more as needed for the ideal consistency.
Fresh Herbs Only: For the pesto, use fresh basil and parsley. Dried herbs won’t deliver the same vibrant flavor.
Fine Grating for Eggs: Use a microplane or the smallest side of a box grater for the hard-boiled eggs to achieve a light, fluffy texture that melts into the pasta.
Adjust Heat: If you love spice, add an extra pinch of red pepper flakes to the pesto or sprinkle some on top before serving.

Chill Pesto Beforehand: If making ahead, let the pesto chill in the fridge for a deeper infusion of flavors. Just bring it to room temperature before tossing with the pasta.
Use Quality Olive Oil: Since it’s a key ingredient, a high-quality extra virgin olive oil will elevate the flavor of your pesto.

With these tips, your Rigatoni With Lemon-Chile Pesto and Grated Egg will turn out perfect every time—fresh, flavorful, and utterly satisfying!

Storage Options

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet, adding a splash of water or broth to refresh the sauce.
Freezer: The pesto can be frozen for up to 3 months. Thaw in the fridge overnight and stir before using.

Tools for This Recipe

Blender or Food Processor: To make the lemon-chile pesto.
Microplane or Fine Grater: For grating the egg and Parmesan.
Large Pot: For boiling the rigatoni.
Mixing Bowl: To toss the pasta with the pesto.

FAQs

Q: Can I use another type of pasta?
A: Absolutely! Penne, fusilli, or even spaghetti would work well with this dish.

Q: Is there a substitute for Parmesan?
A: Pecorino Romano is a great alternative, offering a sharper flavor.

Q: Can I make this dish vegetarian?
A: Yes! Just ensure the Parmesan is vegetarian or use a similar cheese without animal rennet.

Variations and Substitutions

Add Protein: Grilled chicken or shrimp makes this dish heartier.
Vegan Option: Use nutritional yeast instead of Parmesan and omit the grated egg.
Extra Veggies: Toss in sautéed zucchini, cherry tomatoes, or spinach for added texture and nutrition.

A Bright Twist on Pasta Night

This Rigatoni With Lemon-Chile Pesto and Grated Egg is a vibrant, comforting dish that’s perfect for any occasion. I’d love to hear how yours turned out—drop a comment and share your experience!

Rigatoni With Lemon-Chile Pesto and Grated Egg

A bright and bold rigatoni dish with zesty lemon-chile pesto and a luxurious grated egg finish. Perfect for both weeknights and special occasions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Main Course, Pasta

Cuisine Italian

Servings 4 people

Ingredients

12 oz rigatoni
1 cup fresh basil leaves
½ cup fresh parsley leaves
2 tablespoons lemon juice
Zest of 1 lemon
1 clove garlic
¼ cup grated Parmesan cheese
½ teaspoon red pepper flakes adjust to taste
⅓ cup olive oil
2 hard-boiled eggs
Salt to taste

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain the pasta.
In a blender or food processor, combine basil, parsley, lemon juice, lemon zest, garlic, Parmesan, red pepper flakes, olive oil, and a pinch of salt. Blend until smooth.
Toss the cooked rigatoni with the pesto, adding reserved pasta water as needed to achieve desired consistency.
Grate the hard-boiled eggs over the pasta using a fine grater or microplane.
Serve immediately, garnished with additional Parmesan and red pepper flakes, if desired. Enjoy!