Description
12 oz rigatoni pasta
2 cups fresh basil leaves
1/3 cup pistachios, shelled
1/3 cup grated Parmesan cheese
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/2 cup heavy cream
1 cup reserved pasta water
1 tablespoon lemon juice
8 oz burrata cheese
1/4 teaspoon red pepper flakes (optional)
Extra basil and crushed pistachios for garnish
Directions:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, make the pesto: In a food processor, blend basil, pistachios, Parmesan, garlic, salt, and black pepper. Slowly drizzle in olive oil and
blend until smooth.
Return the drained pasta to the pot over low heat. Stir in the pesto, heavy cream, and reserved pasta water, mixing until the sauce is creamy and coats the
pasta.
Remove from heat and stir in the lemon juice for brightness.
Tear the burrata into pieces and gently place it over the pasta. Sprinkle with red pepper flakes, extra basil, and crushed pistachios.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 520 per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: In a large pot of heavily salted boiling water, cook the rigatoni to al dente. This usually takes 1-2 minutes less than the package suggests. Before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside.
2. Make the Pistachio Pesto: In a food processor, combine the fresh basil, shelled pistachios, grated Parmesan, garlic cloves, salt, and black pepper. Pulse until coarsely chopped. With the processor running on low, slowly pour in the 1/2 cup of olive oil until a vibrant, smooth paste forms.
3. Create the Sauce: Return the drained pasta to the warm pot, placed over low heat. Add the freshly made pesto, heavy cream, and about 1/2 cup of the reserved pasta water. Stir vigorously for 1-2 minutes until a luxurious, creamy sauce forms and clings to the pasta. Add more pasta water if needed to reach your desired consistency.
4. Finish & Assemble: Remove the pot from the heat. Stir in the tablespoon of lemon juice to brighten the flavors. Transfer the creamy pesto pasta to a serving bowl or individual plates. Tear the burrata cheese into large, beautiful pieces and scatter them over the top. Garnish with red pepper flakes, extra basil leaves, and a sprinkle of crushed pistachios.
Serving Suggestions
This rich pasta is best served immediately while the sauce is luxuriously creamy and the burrata is soft. For a complete meal, pair it with a light, crisp side like an arugula salad with a lemon vinaigrette. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the herbal and nutty notes perfectly. For a heartier presentation, serve the pasta in a large, shallow bowl to showcase the beautiful burrata and garnishes.
How-to Summary
Boil salted water and cook rigatoni, reserving 1 cup of starchy water. Blend basil, pistachios, Parmesan, garlic, salt, and pepper with olive oil to make pesto. Combine drained pasta, pesto, cream, and pasta water in the warm pot to create a creamy sauce. Off heat, stir in lemon juice, then top with torn burrata, red pepper flakes, and garnishes.
Frequently Asked Questions
Can I use a different nut for the pesto? Absolutely. Pine nuts are a classic substitute, or you can use walnuts or almonds for a different flavor profile.
What if I don’t have a food processor? A high-powered blender works, or you can use a mortar and pestle for a more traditional, textured pesto.
How can I make this dish vegetarian? It already is! Ensure your Parmesan cheese is made with vegetarian rennet if following a strict vegetarian diet.
Can I prepare the pesto ahead of time? Yes, but to preserve its bright green color, press plastic wrap directly onto the surface of the pesto in an airtight container and refrigerate for up to 2 days.
What can I use instead of burrata? Fresh mozzarella (bocconcini) or even a dollop of ricotta cheese are excellent, though less creamy, alternatives.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will continue to soften in the sauce. Do not skip reserving the pasta water—its starch is crucial for emulsifying the sauce and making it silky. Adding the lemon juice while the pot is still on high heat can cause the cream to curdle; always remove from heat first. Finally, do not stir the burrata vigorously into the hot pasta, as you’ll lose its delightful creamy center. It should be gently placed on top.
Conclusion
This Creamy Pistachio Pesto Pasta with Burrata is a restaurant-quality dish that is surprisingly simple to make at home. The combination of rich, nutty pesto, velvety cream, and the decadent burst of fresh burrata creates an unforgettable meal perfect for both weeknight indulgence and special occasions. By following the detailed steps and tips provided, you can master this impressive pasta and delight everyone at your table.