1-First Step: Mise en place Gather all ingredients and equipment before you start. You will need a large pot, a colander, and a high-speed blender or food processor. Chop the basil and parsley roughly, shred the Parmesan if not pre-shredded, and mince the garlic. Measure the olive oil and salt so you can move quickly once the water is boiling.

2-Second Step: Boil the pasta water Fill a large pot with 4 to 6 quarts of water and bring to a rolling boil over high heat. Add about 1 to 1.5 tablespoons of kosher salt to the water; it should taste like the sea. This seasons the rigatoni from the inside out. Add 16 ounces rigatoni to the pot and cook according to package instructions until al dente, usually 10 to 12 minutes. Stir occasionally to prevent sticking.

3-Third Step: Make the fresh pesto While the pasta cooks, add the chopped basil, chopped parsley, 1/2 cup Parmesan cheese, 2 cloves garlic, 1 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg to a high-speed blender or food processor. Pulse a few times to break down the leaves. With the motor running, slowly stream in 2/3 cup olive oil until the mixture becomes a smooth, emulsified sauce. Stop to scrape down the sides and pulse again if needed. The result should be vibrant green and slightly glossy.

4-Fourth Step: Reserve pasta water Before draining the rigatoni, reserve 1/2 cup of the hot pasta water. The starchy water is a secret weapon: it helps thin the pesto slightly and creates a silky coating that clings to the ridges. If you need more looseness, add a tablespoon at a time.

5-Fifth Step: Combine pesto and pasta Drain the rigatoni and return it to the still-warm pot off the heat. Add the prepared pesto and toss gently with tongs or a large spoon to coat each piece evenly. If the sauce seems thick, add 1 to 3 tablespoons of reserved pasta water until you reach a glossy, clingy texture. Taste and adjust seasoning with more kosher salt or a pinch of black pepper if desired.

6-Final Step: Serve and finish Serve warm, garnished with extra grated Parmesan and a few whole basil leaves for color. This pesto rigatoni pairs especially well with grilled chicken, roasted vegetables, or a simple green salad. For added crunch, sprinkle toasted pine nuts or walnuts on top.