The Creamy One-Pot Rigatoni with Basil Pistachio Pesto & Burrata Recipe is an absolute delight for anyone who loves rich, flavorful pasta with a touch of elegance. This dish brings together the silky creaminess of heavy cream and Parmesan, the fresh, herbaceous punch of basil pistachio pesto, and the luscious creaminess of burrata cheese, all wrapped up in perfectly cooked rigatoni. It’s a one-pot wonder that makes dinner feel special without any complicated steps, ideal for an indulgent weeknight treat or impressive enough for guests. Once you try this recipe, it’s sure to become one of your favorite pasta dishes, celebrated for its vibrant flavors and comforting texture.
Ingredients You’ll Need
Every ingredient in this Creamy One-Pot Rigatoni with Basil Pistachio Pesto & Burrata Recipe plays a vital role in creating a balanced profile of taste and texture. From the pasta’s al dente bite to the aromatic pesto and the luxurious burrata finish, each element is simple but essential.
- 12 oz rigatoni pasta: The rigatoni’s ridged tubes grab onto creamy sauces beautifully, making every bite flavorful.
- 2 tablespoons olive oil: Adds a smooth, fruity base to sauté the garlic and infuse the dish with richness.
- 3 cloves garlic (minced): Fresh garlic brings that aromatic warmth that forms the heart of the sauce.
- 1/2 teaspoon red pepper flakes (optional): For just the right hint of spicy kick to balance the creaminess.
- 1/2 cup heavy cream: Creates the silky, luscious texture that makes this pasta so indulgent.
- 1/2 cup freshly grated Parmesan cheese: Adds depth and umami that elevates every forkful.
- 1/2 cup basil pistachio pesto: Bursts of fresh basil and nutty pistachio flavor mingle to make this pesto unforgettable.
- Salt and black pepper to taste: Simply season to highlight all the dish’s components perfectly.
- 2 balls burrata cheese: The creamy, buttery interior of burrata melts slightly for an opulent finish.
- Fresh basil leaves and chopped pistachios for garnish: Bright garnishes add color, crunch, and fresh herbal notes.
How to Make Creamy One-Pot Rigatoni with Basil Pistachio Pesto & Burrata Recipe
Step 1: Cooking the Rigatoni
Start by bringing a large pot of generously salted water to a boil, then add your rigatoni. Cook until al dente, which means firm to the bite—this is important to prevent the pasta from becoming mushy once combined with the creamy sauce. Before draining the pasta, scoop out about half a cup of the starchy water; this will come in handy to loosen the sauce later and give it that silky consistency.
Step 2: Sautéing Garlic and Red Pepper Flakes
Navigate straight back to your empty pot and warm the olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for 1 to 2 minutes until you smell that irresistible garlic fragrance wafting through your kitchen. This step unlocks the flavors that create the foundation for the sauce.
Step 3: Combining Pasta with Cream and Pesto
Reduce the heat to low and toss the cooked rigatoni back into the pot with the garlic oil. Now stir in the heavy cream, freshly grated Parmesan, and that aromatic basil pistachio pesto. Toss everything together gently until each rigatoni tube is lavishly coated in the creamy, green-hued sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and create a perfect glossy finish. Season to taste with salt and freshly ground black pepper.
Step 4: Finishing Touches with Burrata and Garnishes
Transfer the pasta to a beautiful serving dish and gently tear the burrata cheese over the top, letting its creamy center slowly melt into the warm rigatoni. To add crunch and freshness, sprinkle with chopped pistachios and fresh basil leaves right before serving. This final step takes the dish from good to unforgettable.
How to Serve Creamy One-Pot Rigatoni with Basil Pistachio Pesto & Burrata Recipe
Garnishes
Garnishing is where your dish truly shines visually and flavor-wise. For this recipe, fresh basil leaves provide a lovely herbal brightness, while toasted chopped pistachios offer a satisfying crunch and a subtle nutty contrast. A drizzle of extra virgin olive oil can also add a silky sheen and enhance the flavor.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with crisp green salads dressed lightly with lemon vinaigrette or garlic bread for a more indulgent meal. Roasted vegetables, especially asparagus or cherry tomatoes, add color and balance the richness of the pasta.
Creative Ways to Present
For a festive touch, serve the rigatoni in shallow bowls garnished with microgreens and a sprinkling of finely grated Parmesan for an elegant touch. If serving a crowd, consider using mini cast iron skillets or individual ramekins topped with burrata for a charming presentation that delights every guest.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy One-Pot Rigatoni with Basil Pistachio Pesto & Burrata Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, but note that the burrata is best added fresh before serving again.
Freezing
Freezing this pasta is not recommended as the texture of the cream and burrata can change and become grainy after thawing. It’s best to prepare fresh or store refrigerated leftovers for optimal taste and texture.
Reheating
When reheating, gently warm the pasta in a skillet over low heat, adding a splash of water or cream to restore the creamy sauce’s smoothness. Avoid the microwave if possible to keep the sauce luscious and prevent the cheese from separating.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade basil pistachio pesto provides the freshest flavor, a good quality store-bought pesto will work wonderfully and save time without compromising the dish’s essence.
Is there a substitute if I can’t find burrata?
If burrata is unavailable, fresh mozzarella or a dollop of ricotta can be used, though burrata offers that unique creamy center that makes this recipe special. Consider adding a touch of cream on top if using a substitute.
Can this dish be made vegan?
To make a vegan version, substitute the heavy cream with coconut cream or a cashew cream, swap Parmesan with nutritional yeast, and use vegan mozzarella instead of burrata. Keep the pesto dairy-free by omitting cheese or using a vegan alternative.
How spicy is the dish with red pepper flakes?
The 1/2 teaspoon of red pepper flakes adds a subtle warmth without overpowering the flavors. You can adjust the amount or omit it entirely based on your spice preference.
What’s the best way to make basil pistachio pesto at home?
Blend fresh basil leaves, shelled pistachios, Parmesan, garlic, lemon juice, and olive oil until smooth. Adjust the olive oil quantity for your preferred consistency. Freshness in the ingredients results in a vibrant, flavorful pesto that’s the star of the dish.
Final Thoughts
Once you experience the luscious joy of the Creamy One-Pot Rigatoni with Basil Pistachio Pesto & Burrata Recipe, you’ll treasure it as a go-to meal that combines ease with gourmet flavor. It’s the kind of dish that feels homemade yet special — perfect for cozy nights or celebrating with friends. Trust me, you’re going to want to make this recipe again and again!
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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 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy one-pot rigatoni recipe combines the rich flavors of basil pistachio pesto and luscious burrata cheese for a satisfying Italian-inspired dish. Perfectly cooked rigatoni pasta is tossed in a delicate cream sauce with Parmesan and finished with fresh basil and crunchy pistachios, making it a cozy yet elegant meal ideal for entertaining or a comforting weeknight dinner.
Ingredients
Pasta and Sauce
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup basil pistachio pesto (see notes)
- Salt and black pepper to taste
Garnish
- 2 balls burrata cheese
- Fresh basil leaves
- Chopped pistachios
For Basil Pistachio Pesto (optional)
- 1 cup fresh basil leaves
- 1/3 cup shelled pistachios
- 1/4 cup Parmesan cheese
- 1 garlic clove
- Juice of 1/2 lemon
- 1/3 cup olive oil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water for later use.
- Sauté Aromatics: In the same pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned.
- Combine Ingredients: Reduce heat to low, then return the cooked rigatoni to the pot. Stir in heavy cream, freshly grated Parmesan, and basil pistachio pesto until the pasta is evenly coated and the sauce is creamy.
- Adjust Consistency: Use the reserved pasta water as needed to loosen the sauce to your desired consistency, stirring well to combine.
- Season: Taste and season the pasta with salt and black pepper according to preference.
- Serve and Garnish: Transfer the creamy rigatoni to a serving dish. Tear burrata cheese over the top and garnish with fresh basil leaves and a sprinkle of chopped pistachios for added texture and flavor. Serve immediately while warm.
Notes
- To prepare basil pistachio pesto, blend 1 cup fresh basil leaves, 1/3 cup shelled pistachios, 1/4 cup Parmesan, 1 garlic clove, juice of 1/2 lemon, and 1/3 cup olive oil until smooth. Alternatively, use store-bought pesto for convenience.
- This dish is rich and packed with flavor, making it perfect for entertaining guests or enjoying a cozy meal at home.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
