Mediterranean Spinach & Walnut Pesto Rigatoni with Brie Crumbles

🍝 Mediterranean Spinach & Walnut Pesto Rigatoni with Brie

Serves

4

Ingredients

Pasta

• 12 oz (340 g) rigatoni

• Salted water, for boiling

Spinach–Walnut Pesto

• 3 cups fresh spinach, packed

• ½ cup walnuts, lightly toasted

• 1–2 garlic cloves

• ½ cup grated Parmesan (or Pecorino)

• Zest of ½ lemon

• ½–¾ cup extra-virgin olive oil

• Salt & freshly ground black pepper, to taste

Mediterranean Add-Ins (optional but recommended)

• ½ cup sun-dried tomatoes, sliced

• ¼ cup Kalamata olives, sliced

• 1 tsp dried oregano or thyme

• Pinch of red pepper flakes

Finish

• 4–6 oz Brie, rind removed, crumbled

• Extra olive oil or pasta water, as needed

• Fresh basil or parsley, for garnish

Instructions

1. Cook the pasta
   Boil rigatoni in well-salted water until al dente. Reserve 1 cup pasta water, then drain.

2. Make the pesto
   In a food processor, blend spinach, walnuts, garlic, Parmesan, and lemon zest.
   With the motor running, stream in olive oil until smooth but slightly textured.
   Season with salt and pepper.

3. Combine
   Toss warm rigatoni with pesto, adding reserved pasta water a little at a time until glossy and well coated.

4. Mediterranean touch
   Fold in sun-dried tomatoes, olives, oregano, and red pepper flakes (if using).

5. Finish with Brie
   Gently stir in Brie crumbles just before serving—the residual heat should soften it into creamy pockets without fully melting.

6. Serve
   Drizzle with olive oil and garnish with fresh herbs and extra black pepper.

✨ Tips & Variations

• Extra richness: Add a splash of cream or mascarpone to the sauce.

• Protein boost: Great with grilled chicken, shrimp, or crispy chickpeas.

• Nut swap: Pine nuts or almonds work beautifully.

• Vegan option: Use vegan cheese and skip the Brie; add avocado for creaminess.