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
Scale
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
