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
