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
