oni with Basil-Pistachio Pesto & Burrata Recipe
Picture this: a pot bubbling away, the kitchen fragrant with basil, pistachio, and warm garlic, and in less than 40 minutes, you have a bowl of pure Italian comfort—this is what oni with Basil-Pistachio Pesto & Burrata brings to your table. Creamy, dreamy rigatoni is tossed in vibrant pesto, enriched with silky cream, and crowned with pillowy burrata that oozes into every bite. Each ingredient sings on its own while coming together in glorious harmony, and you’ll be amazed how easy it is to create a restaurant-worthy meal at home. Whether you’re craving weeknight coziness or showing off for dinner guests, this dish is a surefire way to make hearts (and bellies) happy!
Ingredients You’ll Need
The ingredients in this recipe are simple but essential—fresh basil for a bright pop of flavor, pistachios for crunch and sweetness, creamy cheeses, and a few kitchen staples. Each element brings something special to the party, creating a pasta dish that is much more than the sum of its parts!
- Rigatoni pasta (12 ounces): Those chunky tubes soak up all the creamy sauce and pesto beautifully, giving a satisfying bite in every forkful.
- Olive oil (2 tablespoons + 1/3 cup): Used for both sautéing and the luscious pesto—choose the best quality you can!
- Garlic (3 cloves, minced): It gives the pasta that unmistakable Italian aroma and punch.
- Crushed red pepper flakes (1/2 teaspoon): Just the right amount of gentle heat to keep things lively.
- Heavy cream (1/2 cup): Adds a luxurious, silky texture to coat every noodle—use half-and-half for a lighter touch if you like.
- Chicken or vegetable broth (1/2 cup): Deepens the sauce and adds savory backbone—choose veggie broth for a vegetarian option.
- Parmesan cheese, grated (1/2 cup for sauce + 1/4 cup for pesto): Brings that perfect salty, nutty edge both in the pesto and the sauce.
- Fresh basil leaves (2 cups for pesto + more for topping): The star of the pesto, delivering brightness and unmistakable flavor.
- Shelled pistachios (1/2 cup + extra for garnish): For a sweet, toasty crunch that really makes the pesto pop.
- Lemon juice (1 tablespoon): Adds zing and freshness that keeps the sauce from feeling too rich.
- Salt and black pepper (to taste): Simple but crucial for balancing the whole dish.
- Burrata cheese (8 ounces): That creamy center melts gorgeously over the hot pasta for true luxury.
- Reserved pasta water (about 1/2 cup): The magic ingredient for loosening the sauce, if needed.
- Chopped pistachios & fresh basil (for garnish): Not just pretty—these keep every mouthful interesting and flavorful.
How to Make oni with Basil-Pistachio Pesto & Burrata
Step 1: Cook the Rigatoni
Start by bringing a generous pot of salted water to a rolling boil—think of it as prepping your pasta’s first flavor bath! Drop in the rigatoni and cook until just al dente, according to the package directions, since they’ll get a bit more cooking love in the sauce. Right before draining, scoop out about half a cup of that starchy pasta water—it’s the secret to a silky sauce. Set the cooked pasta and reserved water aside.
Step 2: Make the Basil-Pistachio Pesto
While the pasta cooks, grab your food processor and toss in the fresh basil, pistachios, 1/3 cup olive oil, 1/4 cup Parmesan, lemon juice, and a sprinkle of salt and pepper. Pulse until you have a thick, green paste. If it seems too thick, add a tablespoon or two of the reserved pasta water to loosen things up. The aroma alone will make you swoon!
Step 3: Sauté the Garlic and Red Pepper
In that same pot you cooked the pasta, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and the pinch of red pepper flakes, sautéing just until the garlic turns fragrant and golden. Careful here—don’t let it burn, or you lose that delicious sweet-garlicky foundation.
Step 4: Build the Creamy Sauce
Pour in the heavy cream, followed by the broth and your 1/2 cup of grated Parmesan. Stir and bring to a gentle simmer. The sauce should be gloriously silky, coating your spoon. This is your flavor base, so give it a little taste and adjust the seasonings if you wish.
Step 5: Combine Pasta, Pesto, and Sauce
Return the cooked rigatoni to the pot and toss so every piece is evenly kissed by the creamy sauce. Spoon in the entire batch of basil-pistachio pesto, stirring until it melts into the cream and clings to every noodle. If you want things even looser, drizzle in some of that reserved pasta water a little at a time until you get a luscious, velvety consistency.
Step 6: Finish with Burrata and Serve
Take the pot off the heat and portion the pasta into shallow bowls. Tear the burrata open and nestle generous pieces right on top, letting the cream ooze into the hot pasta. Sprinkle with extra chopped pistachios and fresh basil leaves for color and crunch. Dive in while it’s hot and gooey!
How to Serve oni with Basil-Pistachio Pesto & Burrata
Garnishes
This dish really comes alive with a flourish of garnishes! I love to scatter extra basil leaves and a handful of chopped pistachios right before serving. If you want extra pizzazz, add a fresh grind of black pepper and a light drizzle of good olive oil to really let the pesto and cheese shine.
Side Dishes
With oni with Basil-Pistachio Pesto & Burrata as the centerpiece, pair with a bright, simple salad (think arugula with lemon vinaigrette), crusty Italian bread, or garlicky green beans. Anything light and zippy will balance the richness of the pasta and make the meal feel extra special.
Creative Ways to Present
Impress your guests by arranging the pasta in a big, shallow platter and tearing the burrata right at the table for a wow moment. You can also serve in individual ramekins for a more formal touch, or top each bowl with a tiny basil sprig and a sprinkle of lemon zest. Oni with Basil-Pistachio Pesto & Burrata is as lovely in rustic family style as it is in a fine-dining presentation!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, transfer oni with Basil-Pistachio Pesto & Burrata to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, though the pasta may absorb some sauce—just add a splash of water or cream when reheating to bring it back to its creamy glory.
Freezing
Freezing is possible but keep in mind the burrata won’t have the same luscious texture after thawing. If you want to freeze, do so before adding the burrata, in a freezer-safe container for up to one month. Reheat gently and finish with fresh burrata right before serving for best results.
Reheating
Gently reheat oni with Basil-Pistachio Pesto & Burrata on the stovetop over low heat, adding a little water, broth, or cream to loosen the sauce. Stir frequently until just warmed through—avoiding high heat keeps the sauce silky and prevents the cheese from separating.
FAQs
Can I make the pesto in advance?
Absolutely! The basil-pistachio pesto can be made up to three days ahead and stored in the fridge, tightly covered. Press a piece of plastic wrap directly on the surface to keep it beautifully green.
What if I can’t find burrata?
No worries! You can substitute with fresh mozzarella (torn into pieces) or big spoonfuls of ricotta. While not the exact same indulgence, they pair beautifully and keep the dish creamy and luxurious.
Can I use a different pasta shape?
Certainly! While rigatoni is perfect for holding sauce, penne, fusilli, or even shells work well with the basil-pistachio pesto and burrata—choose what you love or have on hand.
Is there a vegan version?
To make this vegan, try plant-based cream and vegan parmesan, use vegetable broth, and omit or replace the burrata with your favorite vegan cheese. It won’t be quite as creamy, but you’ll still capture that fresh, herby pesto vibe!
How can I make it even more flavorful?
Toasting the pistachios before blending brings out a deeper, nuttier flavor. You can also add extra lemon for more zing, or a spoonful of sun-dried tomatoes for a twist. Don’t be afraid to play and make oni with Basil-Pistachio Pesto & Burrata your own!
Final Thoughts
If you’re looking for a pasta dish that feels both every-day easy and impressively elegant, oni with Basil-Pistachio Pesto & Burrata is the answer. Bursting with color, flavor, and irresistible creaminess, it’s a recipe that’s guaranteed to wow. I hope you’ll give it a try and share it with people you love—it truly is pure comfort, Italian-style!
Print
oni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this one-pot rigatoni dish featuring a flavorful basil-pistachio pesto and luscious burrata cheese. Perfect for a quick and satisfying Italian-inspired dinner!
Ingredients
Rigatoni Pasta:
12 ounces
Olive Oil:
2 tablespoons
Garlic (minced):
3 cloves
Crushed Red Pepper Flakes:
1/2 teaspoon
Heavy Cream:
1/2 cup
Chicken or Vegetable Broth:
1/2 cup
Grated Parmesan Cheese:
1/2 cup
Fresh Basil Leaves:
2 cups
Shelled Pistachios:
1/2 cup
Olive Oil (for pesto):
1/3 cup
Grated Parmesan Cheese (for pesto):
1/4 cup
Lemon Juice:
1 tablespoon
Salt and Black Pepper:
To taste
Burrata Cheese:
8 ounces
Fresh Basil Leaves (for garnish):
As needed
Chopped Pistachios (for garnish):
As needed
Instructions
- Cook Rigatoni: Boil rigatoni until al dente, then drain, reserving pasta water.
- Prepare Pesto: Blend basil, pistachios, olive oil, Parmesan, lemon juice, salt, and pepper in a processor.
- Sauté Aromatics: Cook garlic and red pepper flakes in oil, then add cream, broth, and Parmesan.
- Combine and Serve: Toss cooked rigatoni in sauce, add pesto, adjust consistency, top with burrata, basil, and pistachios.
Notes
- You can use half-and-half for a lighter version.
- To enhance pistachio flavor, consider toasting them.
- If burrata is unavailable, fresh mozzarella or ricotta are suitable substitutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 590
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
