If you’re craving a pasta dinner that bursts with both color and sophistication, this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is for you. Imagine each tube of rigatoni swaddled in a garlicky, herbaceous sauce, gilded with a silkiness from heavy cream and Parmesan. Then, just before serving, you crown everything with luscious burrata and a sprinkle of roasted pistachios, adding a gorgeous contrast of flavors and textures. All this happens in one pot and in under half an hour, making it an irresistible choice for weeknights and cozy celebrations alike.
Ingredients You’ll Need
The secret behind the magic of this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata lies in its harmonious combination of everyday and special-occasion ingredients. Each one has a role, from building depth to lending that signature creamy finish, so don’t skip a thing!
- Rigatoni pasta: Sturdy rigatoni holds up well in a creamy sauce and traps those pesto pockets so each bite bursts with flavor.
- Olive oil: A dash in the pan helps infuse every layer of the dish with a rich, Mediterranean aroma.
- Garlic: Three cloves give a savory base and that unmistakable Italian fragrance.
- Vegetable broth: Adds subtle depth and keeps the pasta ultra moist as it cooks directly in the sauce.
- Heavy cream: This is the silky secret for a sauce that hugs every noodle luxuriously.
- Grated Parmesan cheese: For nutty flavor and a little saltiness, Parmesan is essential.
- Basil-pistachio pesto: Fresh, zippy basil blended with pistachios infuses the sauce with color and a mild, sweet crunch.
- Salt and pepper: For balancing and amplifying all those other delicious flavors.
- Burrata cheese: The showstopper! Its creamy center oozes into the hot pasta, lending a dreamy texture.
- Chopped fresh basil: Fresh basil offers bursts of brightness and color as a finishing touch.
- Chopped roasted pistachios: Don’t skip this garnish; it gives every bite a little crunch and a pop of green.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Step 1: Sauté the Garlic
Begin by heating olive oil in a large, deep skillet or Dutch oven over medium heat. As soon as the oil shimmers, add those minced garlic cloves and let them sizzle for 1–2 minutes. You’re looking for just a hint of gold and a beautifully fragrant base—don’t let the garlic brown, or it could turn bitter. This step builds the dish’s foundation of flavor, so take your time and enjoy the aroma!
Step 2: Add Pasta, Broth, and Cream
Stir in the rigatoni, then immediately add the vegetable broth and heavy cream. Give everything a gentle stir to make sure the pasta is evenly coated and settled in the liquid. Crank up the heat to bring the pot to a boil, and then swap to a medium-low simmer. This is where the magic happens: the rigatoni absorbs the broth and cream, plumping up while releasing starch to thicken the sauce naturally.
Step 3: Simmer Pasta to Perfection
Let the pasta cook uncovered for 12–15 minutes, stirring every couple of minutes. You want the rigatoni to turn perfectly al dente and most of the liquid to be absorbed. Stirring often ensures nothing sticks and that every tube cooks evenly. By the end, you’ll see a glossy, creamy sauce clinging to the pasta—utterly irresistible!
Step 4: Stir in Parmesan and Basil-Pistachio Pesto
Time for the starring flavors! Sprinkle in the Parmesan cheese and dollop in the basil-pistachio pesto (either your homemade batch or your shortcut version). Stir everything together gently until the cheese melts and the pesto infuses the sauce a gorgeous spring green. Now is the moment to taste, salt, and pepper—bring it exactly where you want it!
Step 5: Finish with Burrata and Garnishes
Take the pot off the heat and tear open your burrata balls, nestling them straight onto the pasta. Let them rest there for a couple of minutes, just until the creamy centers begin to melt into the sauce. To finish, blanket the dish in fresh chopped basil and a handful of roasted pistachios for crunch and color. Serve immediately for peak melty perfection!
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Garnishes
A scattering of extra fresh basil and roasted pistachios isn’t just for looks—they give every plate of Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata a fresh pop and a satisfying crunch. A final dusting of Parmesan and a drizzle of good olive oil right before serving take it totally over the top. If you have edible flowers or microgreens, tuck in a few for a truly special presentation.
Side Dishes
This dish is already a celebration on its own, but if you want a little something extra, crisp up some garlic bread for sopping up sauce, or toss together a light arugula salad with lemon vinaigrette. Roasted asparagus or green beans also make a lovely pairing, keeping the meal fresh and vibrant while letting the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata remain the star.
Creative Ways to Present
For intimate dinners, serve directly from the pot at the table—it’s dramatic and inviting! Or, portion the pasta into individual bowls and nestle a generous chunk of burrata in each. Hosting for a crowd? Pile the pasta onto a large platter and finish with an artful scattering of basil and pistachios so guests can dig in family-style. No matter how you serve it, you’ll be greeted with “oohs” and “aahs.”
Make Ahead and Storage
Storing Leftovers
If you’ve miraculously got leftovers, transfer them to an airtight container and refrigerate. The flavors continue to deepen, and the sauce will stay creamy. Be sure to store the burrata and chopped herbs separately and add them fresh when reheating for tastiest results.
Freezing
While pasta dishes heavy on dairy like Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata don’t freeze perfectly, you can freeze the pasta (without burrata) in an airtight container for up to 2 months. For best texture, let it thaw overnight in the fridge, then rewarm gently and top with fresh burrata and basil.
Reheating
To reheat, add a splash of cream or vegetable broth to loosen the sauce, then gently warm in a saucepan over low heat, stirring until heated through. Microwaving works too; pause once or twice to stir and ensure even warming. Add fresh burrata and your garnishes just before serving to recapture that original wow-factor!
FAQs
Can I use a different type Main Course
Absolutely—penne, fusilli, or even farfalle will work well if you’re out of rigatoni. Just keep an eye on the cooking time, as shapes may differ in how quickly they reach that perfectly al dente texture.
How can I make this dish vegan?
Swap the heavy cream for a plant-based alternative (like cashew cream), use a vegan Parmesan, and pick a dairy-free mozzarella-style cheese for the topping. For the pesto, simply skip the cheese or use nutritional yeast. It’s easy to adapt for a vegan crowd!
What if I can’t find burrata?
Don’t worry—a ball of fresh mozzarella or even a dollop of ricotta can substitute beautifully if burrata isn’t available. The Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata will still feel wonderfully decadent.
Can I make the pesto ahead of time?
Totally! Prepare your basil-pistachio pesto up to 3 days ahead and keep it chilled in an airtight container. This makes assembling the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata even quicker on those busy weeknights.
Is this dish suitable for meal prep?
It sure is. You can assemble the sauce and cook the pasta ahead, then store them separately. For best results, add the burrata and garnishes fresh right before serving so you capture that signature creamy melt and vibrant color.
Final Thoughts
Give this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata a whirl the next time you want to wow yourself—or anyone at your table! It’s vibrantly flavored, satisfyingly creamy, and packed with little luxuries, all in one pot and in under half an hour. You’re going to fall in love at first bite!
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy decadence of this one-pot rigatoni dish featuring a luscious basil-pistachio pesto and luxurious burrata cheese. This recipe is a flavor-packed delight that is surprisingly easy to prepare.
Ingredients
Rigatoni Pasta:
12 oz rigatoni pasta
Olive Oil Mixture:
1 tbsp olive oil, 3 cloves garlic (minced)
Liquid Mixture:
2 cups vegetable broth, 1 cup heavy cream
Cheese Blend:
1/2 cup grated Parmesan cheese, 1/2 cup basil-pistachio pesto (see notes)
Seasoning:
Salt and pepper to taste
Additional Toppings:
8 oz burrata cheese (2 small balls), 1/4 cup chopped fresh basil, 1/4 cup chopped roasted pistachios (for garnish)
Instructions
- Sauté Garlic: Heat olive oil in a skillet, sauté minced garlic until fragrant.
- Cook Pasta: Add rigatoni, vegetable broth, and cream. Simmer until al dente.
- Add Cheese: Stir in Parmesan and basil-pistachio pesto. Season and remove from heat.
- Finish Dish: Top with torn burrata, let melt, and garnish with basil and pistachios.
Notes
- To make basil-pistachio pesto: blend basil, roasted pistachios, Parmesan, garlic, lemon juice, and olive oil until smooth. You can also use store-bought pesto and add crushed pistachios. Add spinach or arugula for extra greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
