Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
If you’re looking for a dish that’s equal parts luxurious and easy to pull together on a weeknight, Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is about to become your new go-to comfort food. Imagine tender rigatoni coated in a velvety sauce, flecked with fresh basil and crunchy pistachios, all crowned with clouds of creamy burrata that melt right into the pasta. This one pot wonder promises bold flavor, minimal cleanup, and a show-stopping presentation—perfect for impressing guests or treating yourself to something special after a long day.
Ingredients You’ll Need
The beauty of Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is how each ingredient plays a starring role in creating a layered, unforgettable dish. These simple components work together for a balance of rich creaminess, herbaceous brightness, and nutty crunch.
- Rigatoni pasta (12 ounces): The sturdy tubes trap all that luscious sauce, making every bite a delight.
- Olive oil (1 tablespoon): Adds depth and helps the garlic bloom without burning.
- Garlic, minced (3 cloves): Infuses the dish with a savory, aromatic base.
- Red pepper flakes (1/4 teaspoon, optional): For those who love a gentle kick, this adds subtle heat.
- Vegetable or chicken broth (2 cups): Delivers savory backbone and seasons the pasta as it cooks.
- Heavy cream (1 cup): Gives the sauce its signature silkiness and richness.
- Grated Parmesan cheese (1/2 cup): Brings salty, nutty flavor and helps thicken the sauce.
- Basil leaves, packed (1/2 cup): Fresh basil is the heart of the pesto, lending bright, aromatic notes.
- Shelled pistachios (1/3 cup): These add a unique, toasty crunch and a gentle sweetness to the pesto.
- Olive oil for pesto (1/4 cup): Helps blend the pesto into a luxurious, spoonable sauce.
- Lemon juice (juice of 1/2 lemon): A splash of citrus lifts the flavors and cuts the richness.
- Salt and black pepper to taste: Essential for seasoning throughout the dish.
- Burrata cheese (2 balls): The ultimate creamy topping that oozes decadence over the hot pasta.
- Extra basil and chopped pistachios for garnish: Adds a pop of color and a delightful crunch when serving.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Step 1: Sauté the Aromatics
Start by heating one tablespoon of olive oil in a large, deep skillet or pot over medium heat. Toss in the minced garlic and, if you like a little heat, the red pepper flakes. Stir them around for about 30 seconds until the garlic is fragrant and just golden—this builds the first layer of flavor for your Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata. Be careful not to let the garlic brown too much; you want aroma, not bitterness.
Step 2: Cook the Pasta in One Pot
Add your rigatoni straight into the pot, followed by the broth and heavy cream. Give everything a good stir, making sure the pasta is mostly submerged. Turn up the heat and bring it all to a gentle boil, then reduce to a simmer. Cook uncovered for 12 to 15 minutes, stirring often so nothing sticks. As the rigatoni cooks, it absorbs the rich broth and cream, thickening the sauce and infusing every bite with flavor.
Step 3: Whip Up the Basil-Pistachio Pesto
While the pasta is simmering away, grab your food processor. Combine the basil leaves, shelled pistachios, 1/4 cup olive oil, lemon juice, and a pinch of salt and pepper. Blend until mostly smooth—you’re aiming for a pesto that’s creamy but still has a bit of texture. This fresh, nutty pesto is the secret to making this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata truly pop.
Step 4: Finish the Pasta with Cheese and Pesto
Once your rigatoni is perfectly al dente and the sauce is silky and thick, stir in the grated Parmesan cheese and the basil-pistachio pesto. Mix until the pasta is evenly coated and the sauce is luxuriously creamy. This is where all the magic comes together—herby, cheesy, nutty, and just the right amount of decadence.
Step 5: Top with Burrata and Garnish
Remove the pot from the heat and, while everything is still hot, tear the burrata into pieces and nestle them over the pasta. The creamy centers will ooze into the rigatoni, creating pools of luscious cheese. Finally, sprinkle over extra basil leaves and a handful of chopped pistachios for freshness and crunch before serving your Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Garnishes
For that picture-perfect finish, always scatter a few extra torn basil leaves and a shower of chopped pistachios on top. Not only do they add vibrant color and texture, but they also echo the flavors inside, making every forkful even more exciting. A crack of fresh black pepper or a drizzle of good olive oil never hurts either!
Side Dishes
This rich, creamy pasta pairs beautifully with simple sides. A crisp green salad with a light vinaigrette helps balance the dish, while warm, crusty bread is perfect for scooping up the last of the sauce. If you want to round out the meal, some roasted vegetables or a tangy tomato salad work wonders alongside Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata.
Creative Ways to Present
For a dinner party, serve the pasta family-style in a big, shallow bowl and let everyone dig in. Individual bowls with a dramatic pull of burrata on top look stunning, too. Or, for a fun twist, spoon the rigatoni into small ramekins for an appetizer-sized portion—just don’t forget the extra pesto drizzle and pistachio sprinkle for flair!
Make Ahead and Storage
Storing Leftovers
If you somehow have any Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata left over, store it in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making leftovers a real treat for lunch or a quick weeknight dinner.
Freezing
While this pasta is best enjoyed fresh, you can freeze portions without the burrata topping. Place cooled pasta in freezer-safe containers for up to two months. Thaw overnight in the fridge, then reheat gently and add fresh burrata before serving to retain that creamy, dreamy texture.
Reheating
To reheat, transfer the pasta to a saucepan with a splash of cream or broth to help loosen the sauce. Warm over low heat, stirring gently until heated through. Add the burrata or fresh garnishes just before serving for the ultimate creamy finish.
FAQs
Can I use a different type Main Course
Absolutely! While rigatoni is perfect for catching the sauce, you can use penne, fusilli, or even farfalle. Just keep an eye on the cooking time, as it may vary slightly depending on the pasta shape.
Is there a vegan version of this dish?
Yes, you can make a vegan version by swapping the cream for a plant-based alternative, using vegan Parmesan, and either omitting the burrata or replacing it with a vegan soft cheese. The pesto can also be made vegan by leaving out the cheese or using a dairy-free substitute.
What can I substitute for pistachios in the pesto?
If pistachios aren’t available, try using toasted almonds, walnuts, or even sunflower seeds. Each option will bring its own unique flavor and texture to the pesto, so feel free to experiment!
Can I make the pesto ahead of time?
Definitely! The basil-pistachio pesto can be prepared up to three days in advance and kept in an airtight jar in the fridge. Just give it a quick stir before adding it to your Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata.
How do I keep the burrata extra creamy?
Let the burrata sit at room temperature for about 30 minutes before serving. This ensures the center is beautifully soft and ready to melt into the hot pasta, giving your Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata that irresistible, creamy finish.
Final Thoughts
I can’t wait for you to taste just how special Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata really is. It’s the kind of pasta that brings smiles to the table and has everyone reaching for seconds. Whether you’re cooking for yourself or sharing with friends, this dish is sure to become a favorite in your kitchen, too. Give it a try—you’ll be glad you did!
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is a flavorful Italian-inspired pasta dish featuring tender rigatoni cooked in a rich cream sauce, enhanced with a vibrant homemade basil and pistachio pesto, and topped with velvety burrata cheese for a luxurious finish. This easy, stovetop meal is perfect for weeknight dinners, combining simplicity with gourmet flavors.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Basil-Pistachio Pesto
- 1/2 cup packed basil leaves
- 1/3 cup shelled pistachios
- 1/4 cup olive oil
- Juice of 1/2 lemon
- Pinch of salt
- Freshly ground black pepper, a few grinds
Garnish
- 2 balls burrata cheese
- Extra basil leaves
- Chopped pistachios
Instructions
- Sauté the Garlic: In a large deep skillet or pot, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook the Pasta: Add the rigatoni pasta to the skillet along with 2 cups of vegetable or chicken broth and 1 cup of heavy cream. Stir to combine and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook uncovered, stirring frequently, for 12 to 15 minutes until the pasta is al dente and the sauce has thickened slightly.
- Prepare the Pesto: While the pasta cooks, combine the basil leaves, shelled pistachios, 1/4 cup olive oil, lemon juice, a pinch of salt, and freshly ground black pepper in a food processor. Blend until the mixture is mostly smooth, scraping down the sides as needed to ensure even blending.
- Combine Pasta and Pesto: Once the pasta is cooked, stir in the grated Parmesan cheese and the prepared basil-pistachio pesto. Mix well until the rigatoni is evenly coated in the creamy sauce and pesto.
- Finish with Burrata and Garnish: Remove the pot from heat. Tear the burrata cheese into chunks and place on top of the pasta, allowing it to melt slightly into the dish. Garnish with extra fresh basil leaves and chopped pistachios before serving to add texture and visual appeal.
Notes
- For a vegetarian version, ensure to use vegetable broth instead of chicken broth.
- Lightly toasting the pistachios before blending enhances their nuttiness in the pesto.
- This rich dish pairs beautifully with a simple green salad to balance flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 3g
- Sodium: 400mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
