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
