Picture this: al dente rigatoni swimming in a creamy, dreamy sauce, topped with a vibrant basil-pistachio pesto and a luscious ball of burrata that oozes perfection when you cut into it. This isn’t just pasta—it’s a flavor bomb that’ll make you question every sad, store-bought pesto you’ve ever eaten. And the best part?
You only need one pot. No juggling six pans while pretending you’re a Michelin-starred chef. Just pure, unfiltered deliciousness in under 30 minutes.
Ready to upgrade your pasta game?
Why This Recipe Slaps
This rigatoni isn’t just good—it’s stupidly good. The pesto isn’t your average basil-and-pine-nut situation. Pistachios add a rich, buttery depth that’ll make you forget pine nuts exist.
The burrata? It’s like mozzarella’s fancier, more indulgent cousin. And because it’s a one-pot wonder, cleanup is a joke.
You’re welcome.
Ingredients You’ll Need
- 12 oz rigatoni (or whatever pasta you have, but rigatoni’s the MVP here)
- 2 cups fresh basil leaves (no, dried basil won’t cut it)
- 1/2 cup shelled pistachios (plus extra for garnish if you’re fancy)
- 1/2 cup grated Parmesan (the real stuff, not the sawdust in a can)
- 2 garlic cloves (because flavor)
- 1/2 cup heavy cream (this is not the time for skim milk)
- 1/4 cup olive oil (extra virgin, unless you enjoy disappointment)
- 1 ball burrata (the star of the show)
- Salt & pepper (to taste, but don’t be shy)
How to Make It (Without Burning Your Kitchen Down)
- Blitz the pesto: In a food processor, combine basil, pistachios, Parmesan, garlic, and olive oil. Pulse until smooth. Taste it.
Try not to eat it all with a spoon.
- Cook the pasta: Boil rigatoni in salted water until al dente. Drain, but save 1 cup of pasta water. This is liquid gold—don’t toss it.
- Make it creamy: Return pasta to the pot.
Stir in heavy cream and 1/2 cup pasta water over low heat. Add pesto and mix until everything’s coated. Add more pasta water if it’s too thick.
- Serve like a pro: Plate the pasta, tear burrata over the top, and sprinkle with extra pistachios.
Instagram it if you must.
How to Store Leftovers (If There Are Any)
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk or cream—microwaving burrata is a crime. The pesto alone keeps for a week, so make extra and put it on everything.
Why This Recipe is a Win
It’s quick, easy, and tastes like you put in way more effort than you did.
The pistachios add healthy fats, and basil is basically a salad. IMO, that balances out the cream and cheese. Plus, one-pot meals mean less cleanup—because who actually enjoys scrubbing pans?
Common Mistakes to Avoid
- Overcooking the pasta: Mushy rigatoni is a tragedy.
Taste it early, taste it often.
- Skipping pasta water: This isn’t just salty H2O—it’s the key to a silky sauce.
- Using pre-grated Parmesan: It’s coated in anti-caking agents. Just grate it fresh, you’ll thank me.
Swaps for Picky Eaters or Pantry Emergencies
- No pistachios? Try almonds or walnuts. Pine nuts work too, but we’re trying to be creative here.
- Dairy-free? Swap cream for coconut milk and burrata for avocado (not the same, but it’ll do).
- No rigatoni? Penne or fusilli are solid backups.
Spaghetti? Sure, if you’re into that.
FAQs
Can I make this ahead of time?
You can prep the pesto ahead, but the pasta is best fresh. Reheated burrata is a sad, rubbery mess—don’t do it.
Can I freeze the pesto?
Absolutely.
Freeze it in ice cube trays for easy portions. Thaw in the fridge before using.
Why burrata instead of mozzarella?
Burrata has a creamy center that melts into the pasta like a dream. Mozzarella is fine, but it’s like bringing a tricycle to a Ferrari race.
Is this dish kid-friendly?
Depends on the kid.
If they’re into green stuff and cheese, yes. If they only eat chicken nuggets, good luck.
Final Thoughts
This rigatoni is the kind of meal that makes you look forward to leftovers. It’s indulgent without being fussy, and the pesto-burrata combo is borderline addictive.
FYI, you might want to double the recipe—trust me, it disappears fast. Now go cook, and try not to eat all the burrata before it hits the pasta.