Description
This creamy one pot rigatoni features a luscious basil-pistachio pesto blended with rich heavy cream and Parmesan, topped with fresh, melty burrata cheese. Perfectly cooked al dente rigatoni absorbs the flavorful sauce for a comforting yet elegant vegetarian Italian-inspired main dish, garnished with fresh basil and crunchy pistachios.
Ingredients
Scale
Pasta & Sauce
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1½ cups vegetable or chicken broth
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ⅓ cup basil-pistachio pesto (homemade or store-bought)
Toppings & Garnishes
- 1–2 balls fresh burrata cheese
- Fresh basil leaves
- Chopped pistachios
Instructions
- Sauté Garlic: In a large deep skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Pasta and Liquids: Add the uncooked rigatoni pasta to the pot, then pour in the broth and heavy cream. Season with salt and black pepper. Stir everything together well to combine.
- Simmer Pasta: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let the pasta simmer for 12–15 minutes, stirring occasionally, until the rigatoni is al dente and most of the liquid has been absorbed.
- Incorporate Cheese and Pesto: Stir in the grated Parmesan cheese and the basil-pistachio pesto. Mix until the sauce turns creamy and evenly coats each piece of rigatoni.
- Add Burrata and Garnish: Remove the pot from heat. Tear the burrata cheese into pieces and scatter them on top of the pasta. Allow the burrata to sit for 2–3 minutes so it softens and slightly melts into the dish. Finish by garnishing with fresh basil leaves and a sprinkle of chopped pistachios.
- Serve Warm: Serve the creamy rigatoni immediately while warm and enjoy the smooth textures and fresh flavors.
Notes
- For a lighter version, swap heavy cream with half-and-half or a plant-based cream alternative.
- This dish pairs wonderfully with a simple arugula salad for a fresh, peppery contrast.
- Use homemade pesto for a more vibrant flavor or a quality store-bought version for convenience.
- Keep stirring occasionally while simmering to prevent the pasta from sticking to the pot.
