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
Scale
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
