Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata

Introduction

Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is one of those dishes that makes you feel like a gourmet chef without spending hours in the kitchen. As someone who loves a rich, indulgent meal that doesn’t require an elaborate process, this recipe was a hit in my household. The creamy burrata paired with the nutty pistachio pesto makes this dish absolutely luxurious. I made it for a dinner gathering recently, and everyone was impressed by the vibrant green pesto and the delicate texture of the burrata. The pasta was cooked perfectly, the flavors blended beautifully, and it was ready in just 25 minutes—perfect for a busy weeknight or a weekend treat. This creamy, nutty, and vibrant pasta dish will surely become one of your favorites too!

Why You’ll Love This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata

This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is the ideal recipe for those who love a satisfying pasta dish without the fuss. The recipe is quick and simple to prepare, yet the end result is a rich, indulgent meal that feels like fine dining. The pistachio basil pesto provides a unique twist on traditional pesto, making it extra creamy and flavorful. Burrata adds a luxurious touch, giving the dish a melt-in-your-mouth texture. Not only is it delicious, but it’s also customizable, so you can add grilled chicken or shrimp for an extra protein boost.

Ingredients

For the Pesto:

• 4 cups packed fresh basil
• 1 cup grated Parmesan cheese
• 1 cup olive oil
• 1 cup pistachios, toasted (divided)
• 2 cloves garlic, peeled
• 1 lemon, zested and juiced
• Kosher salt and freshly ground black pepper, to taste

For the Pasta:

• Kosher salt, to taste
• ½ pound rigatoni or penne
• ½ cup grated Parmesan cheese
• 5 ounces burrata, torn by hand

Instructions

1. Make the Pesto:
   In a food processor or high-speed blender, combine basil, Parmesan, olive oil, ⅔ cup of the pistachios, garlic, and lemon juice. Blend until smooth. Season to taste with salt and pepper. Set aside.
2. Cook the Pasta:
   Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
3. Combine Pasta and Pesto:
   Return the drained pasta to the pot. Toss with about half of the prepared pesto and a few splashes of the reserved pasta water, stirring until a creamy and glossy sauce forms. Adjust consistency with additional pasta water as needed.
4. Finish the Dish:
   Mix in the grated Parmesan cheese and season to taste with additional salt and pepper.
5. Serve:
   Divide the pasta among serving bowls. Top with torn burrata and the remaining ⅓ cup of toasted pistachios for crunch.
6. Serve immediately for a creamy, luxurious meal.

Nutrition Facts

• Servings: 2-4
• Calories per serving: 700–800 (depending on serving size)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

How to Serve

• Serve immediately in individual bowls for a personal, indulgent experience.
• Pair with a crisp white wine, such as Sauvignon Blanc, to complement the creamy richness of the dish.
• Add a side salad, like arugula with a lemon vinaigrette, to balance the richness.
• Top with extra fresh Parmesan or lemon zest for added flavor.
• For a heartier meal, serve alongside grilled shrimp or chicken.

Additional Tips

1. Make ahead: Prepare the pesto in advance and store it in an airtight container in the fridge for up to a week or freeze it for longer storage.
2. Toast the pistachios: Toasting the pistachios brings out their nutty flavor, making the pesto even richer.
3. Pasta Water: Don’t skip reserving pasta water! It’s essential to creating a creamy, silky pesto sauce that coats the pasta.
4. Burrata substitute: If you can’t find burrata, use fresh mozzarella as an alternative.
5. Gluten-Free Option: Substitute rigatoni with a gluten-free pasta to accommodate dietary needs.

FAQ

1. Can I use store-bought pesto?
   While homemade pesto tastes best, store-bought pesto can be used in a pinch.
2. Can I make this recipe vegetarian?
   Yes! The recipe is already vegetarian, and you can easily make it vegan by omitting the cheese and substituting it with a plant-based version.
3. Can I use a different nut instead of pistachios?
   Yes! Almonds or walnuts can be substituted for pistachios.
4. How do I store leftovers?
   Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
5. Can I make this recipe ahead of time?
   You can make the pesto ahead of time, but the pasta is best enjoyed fresh.
6. Can I freeze the pesto?
   Yes, you can freeze the pesto for up to 3 months. Just be sure to store it in an airtight container or freezer bag.
7. Is there a dairy-free alternative for the cheese?
   Yes, you can use nutritional yeast or a dairy-free Parmesan substitute.
8. Can I use a different type of pasta?
   Yes, you can use any short pasta like penne or farfalle instead of rigatoni.
9. What can I serve this pasta with?
   A fresh salad, garlic bread, or roasted vegetables would pair wonderfully with this dish.
10. How spicy is this recipe?
    This recipe is not spicy, but you can add red pepper flakes to the pesto for a little heat.

Conclusion

Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is a fantastic, easy-to-make dish that’s perfect for weeknight dinners or weekend indulgence. With minimal ingredients and just 25 minutes of your time, you can enjoy a luxurious, restaurant-quality meal in the comfort of your home. The combination of creamy burrata, nutty pistachio pesto, and perfectly cooked pasta is a flavor combination that will leave everyone at the table asking for more. Whether you’re making it for yourself, a date night, or a family dinner, this dish will surely impress!

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