Herbed Brown Butter Rigatoni with Toasted Walnuts

Written by Dietitian & Mom: Elis Halenko

A cozy, nutty twist on a simple pasta dish—made for slowing down and savoring.

There’s something special about bringing a little travel memory into your everyday meals. When my husband and I honeymooned in Tuscany, we noticed something magical: so many of the pasta dishes were finished with a sprinkle of crushed nuts—hazelnuts, almonds, pine nuts, or walnuts. It was a small detail, but it made every dish feel rich, textured, and a little unexpected.

Now, back at home, we carry that tradition with us—especially in this comforting Herbed Brown Butter Rigatoni. With golden-browned butter, fresh herbs, and lots of crushed toasted walnuts, it’s the kind of simple-but-satisfying meal that turns any night into something special.

Why You’ll Love This Dish:

- Uses pantry and garden staples
- Rich brown butter flavor = next-level comfort
- Walnuts add crunch, healthy fats + plant protein
- Elegant enough for entertaining, easy enough for weeknights
- A cozy nod to Italian cooking, straight from our honeymoon table

Ingredients (Serves 4)

400g (about 14 oz) rigatoni
1/2 cup (1 stick) unsalted butter
2 tbsp olive oil
2 cloves garlic, finely minced
1½ tbsp fresh rosemary and/or thyme, finely chopped (or 1 tsp dried)
Zest of 1 lemon (optional, but brightens it up!)
Salt + cracked black pepper to taste
3/4 cup walnuts, roughly chopped
Optional garnish: parmesan, chili flakes, more fresh herbs

Instructions:

1. Toast the Walnuts

Add chopped walnuts to a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently until fragrant and lightly golden. Set aside.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until just al dente. Reserve ½ cup of the pasta water, then drain.

3. Make the Brown Butter Herb Sauce

In a large skillet, melt the butter over medium heat. Let it bubble and foam, swirling occasionally, until it turns a golden brown color and smells nutty (about 4–5 minutes). Add the olive oil, garlic, and herbs. Cook for 30 seconds, stirring constantly.

4. Toss and Finish

Add the cooked pasta to the skillet along with a splash of pasta water. Toss to coat everything in the herby brown butter sauce. Add lemon zest, salt, and pepper to taste.

5. Top with Walnuts & Serve

Plate the pasta and top generously with toasted walnuts. Add parmesan or chili flakes if desired. Serve warm and enjoy immediately!

Pasta + Nuts? Yes, Please!

Nuts in pasta might sound surprising at first—but once you try it, you’ll never look back. They add crunch, richness, and depth, not to mention omega-3s and plant protein (especially from walnuts!).

It’s a texture lover’s dream and a simple way to add extra satisfaction to a vegetarian pasta dish.

Tips:

Use real butter and don’t walk away while browning—it goes from golden to burnt quickly!
Sub in hazelnuts, pine nuts, or pecans if you don’t have walnuts
Add roasted squash or sautéed mushrooms for more bulk
Want protein? Top with grilled chicken or a poached egg

Serve It With:

A crisp white wine (like Pinot Grigio or Vermentino)
A leafy arugula salad with lemon vinaigrette
A slow evening and good conversation

Made This Pasta?

Tag me @thefoodstylistrd and let me know your favorite pasta topping—we’re currently obsessed with this one 🥰🍝