Mediterranean Spinach & Walnut Pesto Rigatoni with Brie Crumbles
This dish brings together the comfort of warm pasta, the richness of brie and the bright flavor of homemade spinach-walnut pesto. The pesto has a fresh, earthy taste that feels lighter than the classic basil version, and the walnuts give it a subtle sweetness and a soft crunch. When you toss it with hot rigatoni, it coats each tube beautifully. The brie melts slightly on contact and gives the bowl a creamy finish that feels both rustic and indulgent. It’s quick enough for weeknights but special enough for guests.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the spinach-walnut pesto:
3 cups fresh spinach
1 cup fresh basil leaves
½ cup toasted walnuts
2 cloves garlic
½ cup extra-virgin olive oil
½ cup grated Parmesan
Juice of ½ lemon
Zest of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
For the pasta:
12 oz rigatoni
1 tablespoon olive oil
1 small shallot, finely chopped
½ cup reserved pasta water
4 oz brie, chilled and cut into small crumbles
¼ cup chopped toasted walnuts (for topping)
Optional: red pepper flakes
Instructions
Boil the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente.
Prep the pesto greens. Rinse and dry the spinach and basil so the pesto doesn’t get watery.
Blend the pesto. Add spinach, basil, walnuts, garlic, Parmesan, lemon juice, lemon zest, salt and pepper to a food processor. Pulse until combined.
Add olive oil. Stream in the olive oil while the processor runs until the mixture turns smooth and creamy.
Taste and adjust. Add more salt, lemon or Parmesan if needed.
Sauté the shallot. In a wide skillet, warm 1 tablespoon olive oil and cook the shallot until soft.
Add the cooked pasta. Transfer the drained rigatoni to the skillet and mix with the shallots.
Stir in the pesto. Add the pesto plus a splash of pasta water. Toss until the pasta is coated.
Add the brie. Turn off the heat and fold in the brie so it softens without fully melting.
Serve. Top with toasted walnuts and a pinch of red pepper flakes if you want a little heat.
Tips
Toasting the walnuts brings out their flavor and keeps the pesto from tasting flat.
Use chilled brie. It crumbles easier and doesn’t melt instantly.
Don’t skip the lemon zest. It brightens the pesto and balances the richness.
Reserved pasta water helps everything cling to the rigatoni. Add it gradually.
Pulse the pesto instead of blending it too long. You want texture.
Rigatoni works best because of its shape, but penne or fusilli work well too.
If the pesto thickens as it sits, loosen it with a spoonful of pasta water.
Cook the pasta just to al dente so it doesn’t soften too much in the skillet.
Parmesan adds salt, so taste before adding more seasoning.
Brie melts fast, so fold it in after the heat is off to keep some soft pieces intact.
Variations
Arugula-walnut pesto: Swap the spinach for arugula for a peppery flavor.
Basil-heavy version: Use only basil for a more classic pesto profile.
Sun-dried tomato twist: Add ¼ cup sun-dried tomatoes to the pesto for sweetness.
Herb-focused mix: Add fresh parsley or dill for a sharper edge.
Greek yogurt finish: Stir in 2 tablespoons of Greek yogurt for tang and creaminess.
Pine nut swap: Replace walnuts with pine nuts for a traditional approach.
Spicy pesto: Add ½ teaspoon red pepper flakes to the pesto itself.
Roasted garlic version: Use a roasted garlic clove for a sweeter, mellow flavor.
Vegan option: Use vegan Parmesan and swap brie for dollops of cashew “ricotta.”
Extra-green version: Add fresh kale or chard to the mix for more earthiness.
Q&A
Can I make the pesto ahead?
Yes. It keeps for 3–4 days in the fridge and freezes well.
Do I have to use rigatoni?
No. Any short pasta with ridges works.
Can I make this without cheese?
Yes. Skip the brie and add extra walnuts.
Is fresh spinach required?
Fresh is best. Frozen spinach has too much moisture.
Can I use another nut?
Pine nuts, almonds or pistachios work well.
What if I don’t have a food processor?
Use a blender, but pulse carefully so it doesn’t puree too much.
Can I lighten the recipe?
Use less brie and more spinach in the pesto.
How do I store leftovers?
Refrigerate and reheat gently with a splash of water or broth.
Will the brie melt completely?
If the pasta is very hot, yes. Add it off the heat if you want soft pockets of cheese.
Can I add protein?
Grilled chicken, shrimp or chickpeas work well.
Nutrition
(per serving, 4 servings)
Approximate values:
Calories: 610
Fat: 36g
Carbs: 55g
Sugar: 3g
Protein: 19g
Fiber: 4g
Conclusion
This Mediterranean Spinach and Walnut Pesto Rigatoni with Brie Crumbles is cozy, flavorful and simple enough to make any night of the week. The pesto is bright and nutty, the rigatoni holds onto every bit of sauce, and the brie adds a soft, creamy finish that makes each bite feel a little more generous. It’s easy to adjust depending on your mood or what you have on hand, and it reheats well without losing its freshness. If you want a pasta dish with character and comfort, this one fits the bill.