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
Scale
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
