Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Indulge in a modern Italian-inspired comfort dinner with Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata — your ticket to a cozy evening filled with rich flavors and minimal cleanup. This pasta is a beautiful marriage of velvety cream sauce, al dente rigatoni, zesty nutty pesto, and spoonable burrata, all coming together in one swoon-worthy pan. Perfect for showing off at a dinner party or simply spoiling yourself on a weeknight, this recipe proves that elegance and ease can definitely go hand in hand.
Ingredients You’ll Need
The ingredient list for Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata keeps things simple, yet each item plays a starring role. Everything here is carefully chosen to create a symphony of flavors, textures, and that signature pop of vibrant green.
- Rigatoni pasta: The shape’s curves and tubes are perfect for catching all the creamy sauce and pesto.
- Olive oil (for sautéing): Adds a gentle fruitiness and helps the garlic bloom.
- Garlic: Brings irresistible aroma and depth; don’t skimp on freshness.
- Vegetable broth: Infuses the pasta with savory flavor as it cooks directly in the pot.
- Heavy cream: For that dreamy, rich, silky sauce that makes each bite feel special.
- Parmesan cheese: Gives a savory, nutty kick and helps thicken the sauce beautifully.
- Fresh basil leaves: The backbone of your pesto, infusing it with garden-fresh vibrancy.
- Shelled pistachios: Add unexpected nuttiness and extra-creamy texture to your pesto.
- Extra virgin olive oil (for pesto): Choose a bold, peppery kind for maximum flavor in your pesto.
- Lemon juice: Brightens everything up and balances the richness.
- Salt and pepper: For seasoning and pulling all those flavors into harmony.
- Burrata cheese: The creamy, delicate crowning glory that melts into the warm pasta.
- Crushed red pepper flakes and extra basil: For a final flair and a pop of heat or fresh green.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Step 1: Start with Aromatics
Begin by heating one tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about one minute—just until it smells amazing and starts to sizzle. This quick step builds a foundation of flavor that will flow through the whole dish.
Step 2: Simmer the Rigatoni
Now, toss the dry rigatoni directly into the pan with the garlic. Pour in the vegetable broth and the heavy cream, then bring everything up to a gentle boil. Reduce the heat, and let the pasta simmer uncovered for 12 to 15 minutes, stirring every few minutes. The noodles will soak up all that liquid, becoming perfectly al dente while the sauce thickens and turns luxuriously creamy.
Step 3: Whip Up the Basil-Pistachio Pesto
While the pasta is bubbling away, it’s time for the bright green magic! In a food processor, combine fresh basil leaves, shelled pistachios, lemon juice, salt, and pepper. Pulse until everything starts to break down, then slowly drizzle in the extra virgin olive oil until your pesto is smooth and ultra-creamy. Pause to taste—you might want to adjust the lemon or salt for that little extra pop.
Step 4: Marry the Pasta and Pesto
Once the rigatoni hits the ideal texture and your sauce is thick enough to coat every noodle, stir in the grated Parmesan cheese and half of that gorgeous basil-pistachio pesto. Let the Parmesan melt in, making the sauce even richer. Season with extra salt and pepper to taste—it’s the moment the whole dish comes together!
Step 5: Finish and Serve
Spoon generous portions of rigatoni into warm bowls. Gently nestle a ball of burrata on top of each serving, then drizzle with the remaining pesto. Finish things with a sprinkle of crushed red pepper flakes and a few fresh basil leaves for that final flourish. Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata immediately, letting the burrata ooze into the warm pasta for pure bliss.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Garnishes
Extra basil leaves, a thread of extra pesto, and a pinch of crushed red pepper flakes take Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata from delicious to dazzling. Don’t underestimate that hit of fresh green and a little zing of heat—it awakens the whole plate!
Side Dishes
To turn this into a meal worthy of company, serve with a simple arugula salad tossed with lemon and olive oil, plus plenty of crusty bread to mop up every drop of sauce. Roasted cherry tomatoes or sautéed zucchini work beautifully as colorful, fresh sides.
Creative Ways to Present
Host a pasta night and serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata family-style in a wide, shallow bowl, or plate individually with a burrata ball split open tableside for theater. Garnish with microgreens or toasted pistachios for a playful, restaurant-worthy finish!
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and refrigerate for up to three days. The flavors meld even more overnight, making the next day’s lunch absolutely crave-worthy. For best results, store the burrata separately to keep it creamy.
Freezing
While the cream sauce and pesto are best enjoyed fresh, you can freeze the rigatoni and sauce (without burrata) in a pinch. Let cool completely, place in freezer-safe containers, and freeze for up to one month. Thaw in the fridge before reheating and add fresh burrata just before serving.
Reheating
Reheat gently in a saucepan over low heat with a splash of broth or cream to loosen the sauce and revive that silky texture. If using the microwave, cover and heat in one-minute bursts, stirring in between. Always add the burrata after reheating!
FAQs
Can I substitute the pistachios in the pesto?
Absolutely! While pistachios add a unique flavor and creaminess, you can use cashews, almonds, or even classic pine nuts for your pesto. Each nut brings its own character, so have fun experimenting.
What’s the best way to toast pistachios for extra flavor?
Simply place shelled pistachios in a dry skillet over medium heat for 3 to 4 minutes, shaking occasionally until fragrant and golden. Let them cool before blending into your pesto for an added depth of flavor.
Is there a lighter dairy alternative for the cream?
You can swap the heavy cream for half-and-half or whole milk for a lighter version, though the sauce will be a bit less rich. If you prefer a non-dairy alternative, try coconut cream or a thick, unsweetened oat milk, though the flavor will subtly change.
Can this dish be made gluten-free?
Definitely! Use your favorite gluten-free rigatoni or tubular pasta; just adjust the cooking time slightly to ensure you get that perfect al dente bite. Everything else in Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is naturally gluten-free.
How do I make it extra spicy?
For heat lovers, go generous with the crushed red pepper flakes, or whirl a little into your pesto during blending. You could also stir in a spoonful of Calabrian chili paste for a real flavor kick.
Final Thoughts
Trust me, once you taste the luscious sauce and crack into that creamy burrata, you’ll want to make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata again and again. It’s dinner party magic or weeknight therapy all in one. Give it a try, savor every bite, and share the joy!
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this one-pot rigatoni pasta dish featuring a flavorful basil-pistachio pesto and decadent burrata cheese. A perfect blend of textures and flavors that will leave you craving more!
Ingredients
Rigatoni Pasta:
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
Pesto:
- 1 cup packed fresh basil leaves
- ¼ cup shelled pistachios
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
Other Ingredients:
- 2 cloves garlic (minced)
- 3 cups vegetable broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 8 ounces burrata cheese (2 small balls)
- Salt and pepper to taste
- Crushed red pepper flakes and extra basil for garnish
Instructions
- Prepare the Pasta: Sauté garlic in olive oil, add rigatoni, broth, and cream. Simmer until al dente.
- Make the Pesto: Blend basil, pistachios, lemon juice, salt, pepper, and olive oil until smooth.
- Combine and Serve: Stir in Parmesan and half the pesto. Top with burrata, remaining pesto, and garnishes. Serve hot.
Notes
- Toast pistachios for added crunch.
- Substitute burrata with mozzarella or ricotta.
- Enhance with roasted cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 4g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
