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
Scale
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.
