If you’re craving a dish that’s bursting with fresh flavors, creamy textures, and a touch of elegance, then you’re going to fall head over heels for this Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe. It’s everything you want in a pasta meal—rich, vibrant basil meets nutty toasted pistachios blended into a luscious pesto, perfectly enveloping al dente rigatoni, all crowned with soft, dreamy burrata. This recipe is simple enough for a weeknight but impressive enough to serve guests, making it a new favorite in your culinary lineup.
Ingredients You’ll Need
Every ingredient in this dish plays a starring role, creating layers of flavor and texture that are absolutely irresistible. From the aromatic freshness of basil to the crunchy pistachios and the indulgent creamy cheese, each one is essential for that perfect balance you’ll find in this recipe.
- Fresh basil (4 cups packed): The vibrant heart of the pesto that brings bright herbal notes to every bite.
- Grated Parmesan cheese (1 cup + 1/2 cup): Adds savory depth and umami that enriches the sauce beautifully.
- Olive oil (1 cup): Creates a silky, smooth texture for the pesto and helps meld the flavors together.
- Pistachios, toasted (1 cup, divided): Provides that nutty crunch and subtle earthiness, plus a lovely contrast in texture.
- Garlic cloves (2): Gives a pungent kick that sharpens the pesto’s flavor profile.
- Lemon (1, zested and juiced): Freshens the pesto with a bright citrus zing that lifts the richness.
- Kosher salt and freshly ground black pepper: These essential seasonings enhance and balance all the flavors.
- Rigatoni or penne pasta (1/2 pound): The perfect vessel for the creamy pesto to cling to thanks to their ridged tubes.
- Burrata (5 ounces, torn by hand): The crowning glory—creamy, soft, and luscious, it adds richness and a hint of decadence.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Step 1: Make the Pesto
Start by bringing your pesto to life in a food processor or high-speed blender. Combine the fresh basil, 2/3 cup of toasted pistachios, Parmesan cheese, olive oil, garlic, and fresh lemon juice. Blend everything until it’s luxuriously smooth. Don’t forget to season it with salt and pepper to taste—this will make the flavors pop. Set your vibrant pesto aside, and get ready for the next step.
Step 2: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil; this is key for flavorful pasta. Cook the rigatoni until it’s perfectly al dente—meaning just tender but still with a slight bite. Before draining, reserve about 1 cup of the pasta water. This starchy water is pure gold for creating that creamy sauce. Then drain your pasta and return it to the pot.
Step 3: Combine Pasta and Pesto
Here’s where the magic takes shape. Toss half of your pesto with the warm, drained rigatoni. Add a few splashes of the reserved pasta water while stirring; this starchy liquid will help form a glossy, creamy sauce that clings beautifully to the pasta. If it looks too thick, just add a bit more pasta water until you reach your preferred consistency.
Step 4: Finish the Dish
Stir in the additional 1/2 cup grated Parmesan cheese, giving the sauce an even richer, indulgent texture. Give it a taste and adjust seasoning with more salt or pepper if needed—you want every bite to sing with perfectly balanced flavor.
Step 5: Serve with Burrata and Pistachios
Divide the creamy rigatoni into serving bowls. Tear the burrata by hand and scatter it generously on top; as it melts gently on the warm pasta, it creates an irresistible creaminess. Sprinkle the remaining toasted pistachios over the dish for a delightful crunch that contrasts with the soft burrata—this final touch is simply divine. Serve immediately and enjoy every luscious bite.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
Garnishes
The burrata and toasted pistachios are the most stunning garnishes, adding both texture and richness. A sprinkle of freshly cracked black pepper or a few basil leaves scattered on top elevates the presentation and flavor even further, making your dish look as good as it tastes.
Side Dishes
This creamy pasta shines on its own but pairs beautifully with simple, bright sides like a crisp green salad with a lemon vinaigrette or roasted seasonal vegetables. These lighter accompaniments complement the richness of the rigatoni without overwhelming your palate.
Creative Ways to Present
For a fun twist, try plating the creamy rigatoni as a pasta “nest” with burrata nestled in the center and pistachios sprinkled around. Or serve it family-style in a large, rustic bowl so everyone can dive right in, perfect for cozy gatherings where sharing is part of the joy.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy pasta in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate if possible, to prevent it from becoming watery and losing its lovely texture.
Freezing
Freezing this dish isn’t ideal because the burrata and pesto-based sauce may separate when thawed. For best results, enjoy the Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe fresh, or just refrigerate leftovers.
Reheating
When reheating, warm the pasta gently in a skillet over low heat with a splash of water or olive oil to bring back creaminess. Add fresh torn burrata just before serving to recapture that luscious texture.
FAQs
Can I use other types of pasta?
Absolutely! While rigatoni or penne are perfect for holding the pesto sauce, you can swap in other tube-shaped or ridged pastas like cavatappi or ziti, which will also cling beautifully to the creamy sauce.
Is it possible to make the basil-pistachio pesto ahead of time?
Yes, you can prepare the pesto a day or two in advance and store it in the refrigerator with a thin layer of olive oil on top to prevent browning. Bring it to room temperature before mixing with pasta for the best flavor.
What if I don’t have burrata? Can I use something else?
Mozzarella or fresh ricotta can work in a pinch, though they won’t have quite the same creamy richness. Burrata gives this recipe its signature luscious finish, so it’s worth seeking out if you can.
Can I make this dish vegan?
You can easily swap the Parmesan for a vegan cheese alternative or nutritional yeast, use a plant-based burrata substitute or omit it, and ensure your olive oil is extra virgin for maximum flavor. The basil-pistachio pesto will still shine in this creamy pasta.
How do I toast pistachios properly?
Toast pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. This enhances their nutty flavor and crunch, making them a fantastic ingredient for both the pesto and garnish.
Final Thoughts
This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe is a total game-changer for anyone who loves vibrant, fresh flavors wrapped in indulgent creaminess. Whether you’re cooking for a casual dinner or a special occasion, this dish brings warmth and joy to the table every single time. Trust me, once you try it, it will become a beloved staple in your kitchen—you owe it to yourself to dive into this bowl of deliciousness soon!
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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
This Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata is a quick and flavorful Italian-inspired pasta dish that combines fresh basil pesto with crunchy toasted pistachios and creamy burrata cheese. Ready in just 20 minutes, it’s perfect for a comforting weeknight dinner that delivers rich, fresh flavors and satisfying textures all in one pot.
Ingredients
Pesto Ingredients
- 4 cups packed fresh basil
- 1 cup grated Parmesan cheese
- 1 cup olive oil
- 1 cup pistachios, toasted (divided 2/3 cup and 1/3 cup)
- 2 cloves garlic, peeled
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper, to taste
Pasta Ingredients
- Kosher salt, to taste (for pasta water)
- 1/2 pound rigatoni or penne pasta
- 1/2 cup grated Parmesan cheese
- 5 ounces burrata cheese, torn by hand
Instructions
- Make the Pesto: In a food processor or high-speed blender, combine fresh basil, grated Parmesan, olive oil, two-thirds of the toasted pistachios, garlic cloves, and lemon juice. Blend until you get a smooth pesto sauce. Season with kosher salt and freshly ground black pepper to your taste, then set 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 al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain 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. Toss and stir continuously until the pasta is coated in a creamy, glossy sauce. Add more pasta water as needed to adjust the sauce consistency to your liking.
- Finish the Dish: Mix in the additional 1/2 cup grated Parmesan cheese. Taste and season with extra salt and freshly ground black pepper if needed.
- Serve: Divide the creamy pesto-coated pasta evenly among serving bowls. Top each serving with torn burrata cheese and sprinkle the remaining one-third cup toasted pistachios on top for added crunch and texture. Serve immediately and enjoy!
Notes
- Use fresh basil for the most vibrant pesto flavor.
- To toast pistachios, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until fragrant.
- Reserve pasta water carefully as it helps to create a creamy sauce by adding starch and moisture.
- Burrata cheese adds creaminess but can be substituted with fresh mozzarella if unavailable.
- Adjust pesto seasoning after mixing with pasta to balance flavors perfectly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
