If you are craving a dish that’s as luscious as it is vibrant, you’re going to fall head over heels for this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe. It is a perfect harmony of fresh basil’s green brightness, the nutty crunch from toasted pistachios, and the decadent creaminess from burrata cheese that melts right on top. This meal brings a gourmet vibe to your table with minimal fuss, all from a single pot experience that makes cleanup a breeze. Trust me, once you dive into these layers of flavor and silky sauce coating the rigatoni, it’s going to become a beloved staple in your recipe collection.
Ingredients You’ll Need
These ingredients may be simple but they are the heart and soul of the dish, each one contributing a unique texture and flavor that elevates the rigatoni to something truly special. From the vibrant herbal freshness to the richness of cheese and nuts, each element plays its part perfectly.
- Fresh basil (4 cups packed): The star herb providing the sauce’s fragrant, fresh green flavor.
- Grated Parmesan cheese (1 cup + 1/2 cup): Adds a salty, nutty depth to both the pesto and the finished pasta.
- Olive oil (1 cup): Creates that silky texture essential for a creamy pesto.
- Pistachios, toasted (1 cup, divided): Offer a wonderful crunch and earthy, buttery notes.
- Garlic cloves (2, peeled): Imparts a punch of aromatic sharpness.
- Lemon, zested and juiced (1): Brightens the pesto with a subtle tangy lift.
- Kosher salt and freshly ground black pepper: Enhances all flavors perfectly.
- Rigatoni or penne (1/2 pound): Its ridged surface catches the luscious pesto beautifully.
- Burrata (5 ounces, torn by hand): The crowning richness that makes every bite indulgent.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Step 1: Make the Pesto
Start by combining fresh basil, Parmesan, olive oil, most of the toasted pistachios, garlic, and lemon juice in your food processor or blender. Blend everything until the mixture is smooth and creamy. Don’t forget to season with kosher salt and black pepper – this is crucial for balancing the basil’s brightness with savory richness. Set the pesto aside while you prepare the pasta.
Step 2: Cook the Pasta
Bring a large pot of heavily salted water to a roaring boil and cook your rigatoni or penne just until al dente. The salt in the water seasons the pasta from the inside out, which makes a huge difference. Reserve a cup of pasta water before draining – this starchy water will be your secret weapon for creating a silky, cohesive sauce that clings to every tube of rigatoni.
Step 3: Combine Pasta and Pesto
Return the drained pasta to its pot and fold in roughly half the basil-pistachio pesto you made earlier. Add a few splashes of that reserved pasta water to loosen the sauce gently. Stir well until you get a creamy, glossy coating on every piece of rigatoni. You can adjust the consistency with more pasta water if needed – the goal is a luscious, clingy sauce that’s not too thick or watery.
Step 4: Finish the Dish
Mix in the extra 1/2 cup of grated Parmesan cheese and taste for seasoning. Add more salt or pepper if it needs a little boost. This finishing touch enhances the depth of flavor while adding a smooth, cheesy finish to your creamy one pot rigatoni with basil-pistachio pesto & burrata recipe.
Step 5: Serve with Burrata and Toasted Pistachios
Divide your pasta among plates or bowls and crown each serving with torn pieces of fresh burrata. Scatter the remaining toasted pistachios on top to add a delightful crunch that contrasts beautifully with the creamy cheese. Serve immediately and dig into a symphony of flavors and textures that feel both comforting and elegant.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Garnishes
To make the presentation pop even more, consider sprinkling extra grated Parmesan and a small drizzle of good-quality olive oil right before serving. A few fresh basil leaves or microgreens add a lovely burst of green and a fresh aroma that complements the dish perfectly.
Side Dishes
For a balanced meal, pair this creamy rigatoni with a crisp, simple salad—think arugula tossed with lemon vinaigrette or a classic Caesar salad. A crusty baguette or garlic knots are perfect for mopping up every last bit of that decadent pesto sauce.
Creative Ways to Present
If you want to impress guests, serve this dish family-style in a wide shallow bowl or rustic ceramic platter where the creamy sauce, burrata, and pistachios can be showcased in all their glory. Adding lemon zest on top gives a bright finishing touch that awakens the senses before the first bite.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will continue to soak up sauce, so keep an extra splash of olive oil or reserved pasta water on hand to revive creaminess when reheating.
Freezing
This particular creamy one pot rigatoni with basil-pistachio pesto & burrata recipe is best enjoyed fresh. The burrata doesn’t freeze well and the sauce texture may change after thawing, so freezing is not recommended.
Reheating
Gently reheat leftovers in a skillet on low heat, stirring frequently and adding a splash of olive oil or reserved pasta water to loosen the sauce. Avoid microwaving for best texture, especially if you still have burrata—add fresh cheese on top when serving.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni or penne are ideal because their ridges hold the pesto nicely, other tubular or ridged pasta like ziti or cavatappi would work just as well for this recipe.
Is it possible to make the pesto without a food processor?
Yes, you can finely chop the basil, garlic, and pistachios by hand and whisk them with olive oil and lemon juice to create a rustic pesto. It will have a chunkier texture but still be delicious.
What can I substitute for burrata?
If you can’t find burrata, fresh mozzarella or ricotta are good alternatives, though burrata’s creamy center really elevates the dish’s indulgence factor.
Can I use pre-made pesto for this recipe?
You can, but homemade basil-pistachio pesto really brings a fresh, nutty complexity that pre-made versions often lack. If using store-bought, consider adding extra lemon juice and some toasted pistachios for a boost.
How can I make this dish vegan?
To make a vegan version, replace Parmesan with a plant-based cheese or nutritional yeast, swap burrata for a creamy cashew cheese, and use a vegan pesto recipe without cheese. The pistachios and lemon will still deliver great flavor.
Final Thoughts
This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe is pure comfort wrapped in vibrant flavors and rich textures. It’s easy enough for a weeknight but impressive enough for guests, proving once again that simple ingredients can create extraordinary meals. I can’t wait for you to try it and fall in love just like I did. Happy cooking!
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful one-pot rigatoni recipe featuring a vibrant basil-pistachio pesto and luxurious burrata cheese, perfect for a quick, satisfying meal in just 20 minutes.
Ingredients
Basil-Pistachio 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
Pasta
- Kosher salt, to taste (for pasta water)
- 1/2 pound rigatoni or penne
Finishing
- 1/2 cup grated Parmesan cheese
- 5 ounces burrata, torn by hand
Instructions
- Make the Pesto: In a food processor or high-speed blender, combine the fresh basil, grated Parmesan cheese, olive oil, 2/3 cup of the toasted pistachios, garlic cloves, and lemon juice and zest. Blend the ingredients until smooth, then season with kosher salt and freshly ground black pepper to taste. Set the pesto mixture aside.
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the rigatoni or penne pasta and cook according to package instructions until just al dente. Reserve one cup of the pasta cooking water before draining the pasta thoroughly.
- Combine Pasta and Pesto: Return the drained pasta to the pot. Add about half of the prepared basil-pistachio pesto along with a few splashes of the reserved pasta water. Stir vigorously until a creamy and glossy sauce forms, adding more pasta water as necessary to achieve desired sauce consistency.
- Finish the Dish: Stir in the additional grated Parmesan cheese and adjust the seasoning with more salt and pepper if needed to enhance the flavors.
- Serve: Plate the creamy pesto-coated rigatoni into serving bowls. Top each serving with torn pieces of fresh burrata cheese and sprinkle the remaining 1/3 cup of toasted pistachios over the top to add crunch and texture. Serve immediately while warm and enjoy.
Notes
- To toast pistachios, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring halfway, until fragrant and lightly browned.
- Adjust the pesto thickness by adding pasta water gradually until the sauce reaches a creamy and smooth consistency.
- For a nut-free version, replace pistachios with toasted sunflower seeds or pumpkin seeds.
- Burrata cheese adds richness but can be substituted with fresh mozzarella if unavailable.
- Use fresh basil for the best vibrant flavor; dried basil is not recommended for the pesto.
- Make sure to salt the pasta water generously to enhance the pasta flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
