If you’re craving a dish that combines comfort, freshness, and a bit of elegance, the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe is exactly what you need. This pasta marvel brings together tender rigatoni enveloped in a luscious, herbaceous pesto cream sauce, finished with decadent, creamy burrata that melts in your mouth. It’s simple yet soulful cooking that feels both indulgent and effortlessly bright, perfect for weeknight dinners or impressing friends with minimal fuss.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in creating that perfect harmony of flavors, textures, and colors. From the hearty rigatoni that holds the sauce to the fresh basil and rich pistachios delivering layer upon layer of depth, every ingredient shines.
- 12 oz rigatoni pasta: Choose rigatoni for its ridges that grip onto the creamy sauce beautifully.
- 2 tablespoons olive oil: Adds a silky base and brings out the aromas of garlic and pesto.
- 3 cloves garlic (minced): Provides a punch of savory warmth that wakes up the dish.
- 1/2 teaspoon red pepper flakes (optional): A little heat to balance the creamy richness if you enjoy some spice.
- 1/2 cup heavy cream: Creates that dreamy, velvety sauce coating every bite.
- 1/3 cup grated Parmesan cheese: Brings a salty, nutty depth that complements the pesto perfectly.
- 1/2 cup basil-pistachio pesto: Homemade or store-bought, this herb-nut blend is the star flavor.
- Salt and black pepper to taste: Simple seasonings that balance and enhance all the flavors.
- 2 cups baby spinach (optional): Adds a pop of vibrant green and subtle earthy freshness.
- 8 oz burrata cheese (torn into pieces): The crowning glory, delivering creamy indulgence in every forkful.
- Fresh basil leaves and chopped pistachios (for garnish): These add color, texture, and a bright finishing touch.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Step 1: Cook the Rigatoni
Start by boiling a large pot of salted water and cooking your rigatoni until it reaches that perfect al dente texture—firm yet tender with a bite. Don’t forget to reserve about half a cup of the pasta water before draining; this starchy liquid is an unsung hero for adjusting your sauce to silky perfection.
Step 2: Build the Flavor Base
Return your empty pot to the heat and warm olive oil over medium. Toss in your minced garlic and optional red pepper flakes, stirring until fragrant and just beginning to golden—this step releases their vibrant aromas and layers of flavor that will carry the dish.
Step 3: Create the Creamy Pesto Sauce
Pour in the heavy cream and gently simmer it for a minute. Then stir in the basil-pistachio pesto and Parmesan cheese until the sauce transforms into a smooth, luscious coating. If it feels too thick, add a splash of your reserved pasta water to loosen it effortlessly. The sauce should cling lovingly to each rigatoni tube.
Step 4: Toss and Combine
Return your drained rigatoni to the pot and gently toss it in the sauce to coat every piece evenly. Now is the perfect time to add your baby spinach if you’re including it—just stir it through until it wilts slightly, adding a fresh green pop without overpowering the creamy richness.
Step 5: Plate and Add Burrata
Serve the creamy rigatoni hot, topped generously with torn pieces of burrata. The cheese will melt slightly from the warm pasta, creating margins of glorious creaminess that make each bite unforgettable. Garnish with fresh basil and chopped pistachios to finish with texture, brightness, and that gorgeous homemade look.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Garnishes
Fresh garnishes take this dish to the next level. Bright basil leaves offer herbal freshness, while chopped pistachios introduce a satisfying crunch and a buttery note. A drizzle of extra virgin olive oil or a zest of lemon can also elevate flavors for a vibrant finish.
Side Dishes
Because this pasta is rich and filling, lighter sides pair best—think a crisp green salad with lemon vinaigrette or roasted vegetables to balance the creaminess. A crusty loaf of garlic bread also works wonderfully, perfect for soaking up any leftover sauce.
Creative Ways to Present
For a dinner party, serve the pasta straight from a beautiful large bowl to keep it cozy and inviting. Alternatively, showcase individual portions on flat plates with a final flourish of burrata and garnishes. For informal meals, a rustic cast-iron skillet presentation adds warmth and charm.
Make Ahead and Storage
Storing Leftovers
Leftover rigatoni can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce is creamy, it may thicken overnight; just add a splash of milk or water when reheating to bring back that perfect sauciness.
Freezing
This dish freezes okay but with some texture changes—the burrata doesn’t freeze well, so omit it if you plan to batch-cook and freeze. Freeze the pasta and sauce in a tightly sealed container for up to 2 months, then thaw gradually in the fridge before reheating gently.
Reheating
Rewarm in a skillet over low heat with a little extra cream or milk stirred in to keep the sauce creamy and luscious. Avoid microwaving at high heat to prevent the sauce from separating. Add fresh burrata just before serving for that fresh-from-scratch feel.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni is ideal for holding the sauce with its ridges and tubes, penne or ziti are great substitutes that work just as well in this recipe.
Is there a vegan version of the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe?
You can swap heavy cream for coconut cream or cashew cream and use a dairy-free pesto and cheese alternative. Replace burrata with a creamy plant-based cheese to keep that luscious texture.
How spicy is this dish with the red pepper flakes?
The optional red pepper flakes add just a gentle warmth that enhances the flavors without overpowering the creamy, nutty profile. Feel free to omit or adjust the amount to suit your taste.
Can I make the basil-pistachio pesto ahead of time?
Definitely! The pesto can be whipped up a few days in advance and stored in an airtight container in the fridge for up to 5 days. This makes weeknight cooking even quicker and brings fresh flavor every time.
What if I don’t have burrata? What can I use instead?
If burrata isn’t available, fresh mozzarella or ricotta cheese are the best substitutes. They won’t be quite as creamy but still add a lovely milky richness that complements the pesto sauce.
Final Thoughts
There’s something truly special about the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe—it hits that perfect sweet spot between quick weeknight comfort and elevated homemade goodness. By combining fresh pesto, smooth cream, and dreamy burrata, you create a dish that’s as vibrant in flavor as it is satisfying. I can’t wait for you to try making it and share those delicious moments with friends and family.
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is a delightful Italian-inspired main course combining perfectly al dente rigatoni pasta with a rich, flavorful basil-pistachio pesto and luscious creamy burrata cheese. The dish is enhanced by a garlic-infused cream sauce and a hint of red pepper flakes for subtle heat, making it a comforting yet elegant meal that can be prepared all in one pot for an easy and satisfying dinner.
Ingredients
Pasta and Sauce:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 cup basil-pistachio pesto (see note)
- Salt and black pepper, to taste
Additional Ingredients:
- 2 cups baby spinach (optional)
- 8 oz burrata cheese, torn into pieces
- Fresh basil leaves (for garnish)
- Chopped pistachios (for garnish)
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set the rigatoni aside.
- Sauté Garlic and Spice: In the same pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned.
- Prepare the Cream Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the basil-pistachio pesto and grated Parmesan cheese, stirring continuously until the sauce is smooth and combined.
- Toss Pasta in Sauce: Return the cooked rigatoni to the pot and toss thoroughly to coat the pasta with the creamy pesto sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Incorporate Spinach: If using, stir in the baby spinach until it is just wilted and evenly distributed through the pasta.
- Serve and Garnish: Serve the pasta hot, topped with torn burrata cheese, fresh basil leaves, and chopped pistachios for added texture and flavor.
Notes
- To make the basil-pistachio pesto: blend 2 cups fresh basil, 1/3 cup shelled pistachios, 1/3 cup grated Parmesan, 1 clove garlic, juice of half a lemon, and 1/3 cup olive oil until smooth.
- Store leftover pesto in the refrigerator for up to 5 days.
- For extra protein, consider topping the dish with grilled chicken or sautéed mushrooms.
