If you love Italian comfort food with a fresh and nutty twist, then you are going to adore this Creamy One-Pot Rigatoni with Basil-Pistachio Pesto and Burrata Recipe. This dish combines tender rigatoni cooked in a luscious, herbaceous basil-pistachio pesto sauce, enriched with velvety cream and topped with luscious burrata cheese that melts into every nook and cranny of the pasta. It’s the perfect weeknight dinner that feels special enough for guests but is surprisingly simple to whip up in just one pot. Trust me, every bite is bursting with vibrant flavor and comforting creaminess that will make this your go-to pasta magic.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the recipe right is all about having the perfect balance of fresh herbs, crunchy nuts, creamy cheese, and well-cooked pasta. These simple yet essential ingredients come together beautifully, each contributing its unique flavor, texture, and color to make this dish absolutely shine.
- 12 ounces rigatoni pasta: The ridged tubes are perfect for holding all that creamy, herby sauce inside and out.
- 1 tablespoon olive oil: Adds a fruity base for sautéing the garlic and spices to unlock their aroma.
- 3 cloves garlic (minced): Essential for that flavorful punch that infuses the dish with warmth and depth.
- 1/2 teaspoon red pepper flakes (optional): A gentle heat that elevates without overpowering the delicate pesto.
- 3 cups vegetable broth: The flavorful cooking liquid that helps the pasta stay moist and absorb taste.
- 1/2 cup heavy cream: Makes the sauce luxurious and silky, balancing the herbal notes.
- 1/2 cup basil pesto: Either store-bought or homemade, it’s the heart of the flavor and color.
- 1/4 cup grated Parmesan cheese: Adds savory depth and a touch of umami to the sauce.
- Salt and black pepper to taste: Simple seasonings that enhance all the flavors in harmony.
- 1/3 cup shelled pistachios (roughly chopped): Adds delightful crunch and a unique nutty twist that complements the pesto.
- 1 ball (4 ounces) burrata cheese: Creamy and rich, it melts perfectly on top for indulgence in every bite.
- Fresh basil leaves for garnish: A bright and fresh contrast that adds color and freshness at the very end.
How to Make Creamy One-Pot Rigatoni with Basil-Pistachio Pesto and Burrata Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large deep skillet or pot over medium heat. Add the minced garlic and, if you like a little kick, the red pepper flakes. Sauté for just about one minute until the garlic is soft and fragrant but not browned—this step is crucial because it creates the fragrant foundation for your sauce.
Step 2: Add Rigatoni and Liquids
Next, toss in the uncooked rigatoni right into the pot with the sautéed garlic. Pour in the vegetable broth and heavy cream all at once. Give everything a quick stir to combine and bring it up to a simmer. This one-pot magic means your pasta is going to absorb all the flavors as it cooks directly in the broth and cream mixture, giving you that cozy creaminess without extra dishes.
Step 3: Simmer Until Perfectly Cooked
Let the rigatoni cook for about 12 to 15 minutes, stirring frequently. You’ll notice the liquid reduces and thickens right around the pasta, creating a delicious sauce. The goal is perfectly al dente rigatoni swimming in a creamy, velvety sauce that clings to every ridge—it’s pure bliss.
Step 4: Stir in Pesto and Parmesan
Once the pasta is tender and most of the liquid is absorbed, remove the pot from the heat and mix in your basil pesto and grated Parmesan cheese. Stir well until every piece of pasta is coated in that vibrant green, nutty, cheesy sauce. Don’t forget to season with salt and pepper to your liking now.
Step 5: Finish and Serve
Now comes the best part: dolloping generous spoonfuls of burrata cheese on top. The burrata slowly melts into the creamy pasta, adding luxurious silkiness. Sprinkle over the chopped pistachios for crunch and texture, and finish it off with fresh basil leaves. Serve immediately while warm and creamy for the full unforgettable experience.
How to Serve Creamy One-Pot Rigatoni with Basil-Pistachio Pesto and Burrata Recipe
Garnishes
Freshness and texture matter a lot here, so think beyond just the basics. Besides the chopped pistachios and basil leaves, consider adding a drizzle of high-quality extra virgin olive oil or a sprinkle of crushed red chili flakes to brighten flavors and add visual appeal.
Side Dishes
This creamy pasta pairs beautifully with light, refreshing sides like a crisp arugula salad with lemon vinaigrette or roasted seasonal vegetables. A simple garlic bread or crispy focaccia will also complement the richness and soak up any leftover sauce.
Creative Ways to Present
For a dinner party, serve the pasta family-style right from the skillet so everyone can help themselves to that luscious burrata topping. Or plate individual portions with an extra basil leaf on top and a few whole pistachios for a gourmet touch. If you want to impress, add grilled shrimp or chicken for a heartier meal.
Make Ahead and Storage
Storing Leftovers
Leftovers should be stored in an airtight container in the fridge and are best eaten within 2 days. The creaminess may thicken in the fridge, so expect the texture to be a bit firmer when cold.
Freezing
This creamy one-pot rigatoni with basil-pistachio pesto and burrata recipe is not ideal for freezing because the cream sauce and fresh burrata tend to separate when thawed. It’s best enjoyed fresh.
Reheating
When reheating, warm gently on the stovetop over low heat with a splash of broth or cream to bring back the silky sauce consistency. Add fresh burrata on top just before serving to keep that indulgent creaminess intact.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect for holding sauce, tubes like penne or ziti work well too. Just keep an eye on cooking times as they may vary slightly.
Is the basil-pistachio pesto homemade or store-bought?
You can use either based on your preference. Homemade basil-pistachio pesto adds freshness and control over flavors, but a good quality store-bought pesto is a fantastic time-saver with great taste.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the heavy cream with a plant-based cream alternative and skip the burrata or use a vegan cheese. The pesto can also be dairy-free if you find or make one without cheese.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a subtle warmth that balances the richness of the cream and basil. You can adjust the amount or omit it completely if you prefer no heat.
Can I add protein to this recipe?
Yes! Grilled chicken or shrimp are perfect additions, turning this into a complete meal while complementing the bright pesto and creamy sauce.
Final Thoughts
If you haven’t tried this Creamy One-Pot Rigatoni with Basil-Pistachio Pesto and Burrata Recipe yet, you’re in for a treat that will surely become a favorite. Its effortless one-pot ease combined with vibrant, comforting flavors make it a shining star for busy weeknights or casual dinner parties. Treat yourself and your loved ones to this creamy, nutty, and utterly delicious experience—you won’t regret it!
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Creamy One-Pot Rigatoni with Basil-Pistachio Pesto and Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy one pot rigatoni recipe features a luscious basil-pistachio pesto sauce combined with tender pasta and topped with rich burrata cheese. Ready in just 25 minutes, it’s a comforting Italian main course perfect for a quick yet impressive meal. The pistachios add a delightful crunch and nutty flavor, while the burrata melts into the creamy sauce for an indulgent finish.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Toppings and Garnish
- 1/3 cup shelled pistachios, roughly chopped
- 1 ball (4 ounces) burrata cheese
- Fresh basil leaves for garnish
Instructions
- Heat Olive Oil and Garlic: In a large deep skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and 1/2 teaspoon red pepper flakes if using, sautéing for about 1 minute until fragrant but not browned.
- Add Rigatoni and Liquids: Pour in 12 ounces of uncooked rigatoni pasta, then add 3 cups of vegetable broth and 1/2 cup heavy cream. Stir gently to combine.
- Simmer Pasta: Bring the mixture to a simmer, stirring frequently to prevent sticking. Cook uncovered for 12 to 15 minutes or until the pasta is al dente and the liquid has mostly reduced into a creamy sauce.
- Incorporate Pesto and Cheese: Stir in 1/2 cup basil pesto and 1/4 cup grated Parmesan cheese until the pasta is evenly coated with the creamy, flavorful sauce.
- Season: Taste and adjust seasoning by adding salt and black pepper as needed.
- Finish with Burrata and Pistachios: Remove the pot from the heat. Top the creamy pasta with dollops of the 4-ounce burrata cheese. Sprinkle 1/3 cup chopped pistachios evenly over the dish.
- Garnish and Serve: Add fresh basil leaves as garnish and serve immediately while warm and creamy.
Notes
- You can use store-bought or homemade basil pesto for convenience or enhanced flavor.
- For extra protein, add grilled chicken or shrimp to the dish.
- Substitute heavy cream with half-and-half for a lighter version without sacrificing creaminess.
