Description
A luxuriously creamy one-pot rigatoni tossed in a basil-pistachio pesto, finished with a cloud of fresh burrata. This Italian-inspired dish combines nutty, herby, and creamy elements for a comforting yet elegant meal perfect for any night.
Ingredients
- Rigatoni Pasta: 12 oz
- Fresh Basil Leaves: 2 cups, packed
- Pistachios: 1/2 cup, shelled and lightly toasted
- Garlic Cloves: 2
- Parmesan Cheese: 1/2 cup, finely grated
- Extra Virgin Olive Oil: 1/2 cup
- Heavy Cream: 1/2 cup
- Lemon Juice: 1 tablespoon
- Burrata Cheese: 1 ball (about 4 oz), torn
- Salt & Black Pepper: To taste
Instructions
- Preheat Your Equipment: Place your pot on medium heat and get your blender ready for the pesto.
- Combine Ingredients: In the blender, add basil, pistachios, garlic, Parmesan, and olive oil. Blend until smooth, adding a splash of water if needed.
- Prepare Your Cooking Vessel: Bring salted water to a boil, add the rigatoni, and cook until al dente. Reserve 1 cup of pasta water.
- Assemble the Dish: Drain pasta, return it to the pot, and add the pesto, heavy cream, and a splash of pasta water. Stir well to coat.
- Cook to Perfection: Let it simmer for 2–3 minutes until the sauce thickens and clings to the pasta.
- Finishing Touches: Add lemon juice, season to taste, and stir gently.
- Serve and Enjoy: Plate the pasta, top with torn burrata, drizzle with olive oil, and serve immediately.
Notes
- Toast pistachios lightly for deeper flavor.
- Reserve some pasta water to adjust sauce consistency.
- Add lemon juice at the end to balance the richness.
- Always tear burrata fresh over the hot pasta for perfect creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg