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Pesto Vinaigrette Pasta

Ali Rosen's Pesto Vinaigrette Pasta
Tyler Essary / TODAY
Cook Time:
10 mins
Prep Time:
5 mins

Chef notes

Pesto is a pretty common sauce, but this version will knock your socks off! Nutty almonds, bright lemon and zesty mustard give this simple sauce serious depth of flavor and palate-pleasing texture.

Swap option: You can swap out the almonds for walnuts. Or, omit the nuts entirely to make it nut-allergy friendly.


  • 1 cup basil
  • 1 lemon, juiced
  • 3 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup almonds
  • Salt and freshly ground black pepper, to taste
  • 1 pound rigatoni or another short pasta
Fulfilled by



Put the basil, lemon juice, garlic, oil, mustard, Parmesan, almonds, and salt and pepper to taste in a blender, and process until smooth.


Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions (about 8 to 10 minutes or until al dente).


Drain the pasta and toss with the sauce to coat evenly.