oni with Basil-Pistachio Pesto & Burrata Recipe
If there’s one meal guaranteed to turn an ordinary night into something truly special, it’s oni with Basil-Pistachio Pesto & Burrata. Imagine plump rigatoni, perfectly cooked in one pot until tender, all swirled in a silky basil-pistachio pesto sauce and crowned with delightfully creamy burrata. In every forkful, you get bold herbal notes, a luxurious, olive oil-kissed sauce, nutty pistachios, and a hint of heat. Best of all, this gorgeous dish is on your table in under 30 minutes, making it a showstopper perfect for busy weeknights or a cozy dinner with friends.
Ingredients You’ll Need
This stunning oni with Basil-Pistachio Pesto & Burrata relies on a shortlist of vibrant ingredients, each one carefully chosen to deliver flavor, texture, and that unmistakable pop of color. Don’t be tempted to skip any—the magic is truly in the mix!
- Rigatoni pasta: The tube shape cradles the sauce, ensuring each bite is creamy and satisfying.
- Olive oil: Adds depth and helps sauté the garlic for a richly aromatic base.
- Garlic (minced): Essential for infusing the whole dish with bold, savory complexity.
- Red pepper flakes (optional): For a gentle kick that plays beautifully with the creamy sauce.
- Vegetable broth: Cooks the pasta and creates a flavorful foundation for the sauce.
- Heavy cream: Gives the finished dish its signature, irresistibly silky texture.
- Basil pesto: Bursts with herby brightness—use store-bought for ease or homemade for a personalized touch.
- Parmesan cheese (grated): Adds savory depth and luscious umami in every bite.
- Salt and black pepper: To taste, for bringing all the flavors into perfect harmony.
- Shelled pistachios (roughly chopped): Lend nutty crunch and beautiful color contrast.
- Burrata cheese: This creamy cheese turns each serving of oni with Basil-Pistachio Pesto & Burrata into something truly decadent.
- Fresh basil leaves: Essential for a final hit of color and fragrance—it’s the little flourish that makes your plate restaurant-worthy.
How to Make oni with Basil-Pistachio Pesto & Burrata
Step 1: Sauté Aromatics
Start with a deep skillet or pot and let the olive oil heat over medium. Toss in the minced garlic and, if you love a little heat, the red pepper flakes. Sauté for about a minute—the goal is to bloom that gorgeous garlic fragrance without letting it burn, creating a warmly aromatic base for your oni with Basil-Pistachio Pesto & Burrata.
Step 2: Simmer Pasta in Broth and Cream
Pour in the uncooked rigatoni, followed by the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, stirring frequently, so the pasta cooks evenly and absorbs all the flavors. After about 12 to 15 minutes, your rigatoni should be al dente, and the liquid reduced to a creamy, dreamy sauce.
Step 3: Stir in Pesto and Parmesan
Next, take your basil pesto and Parmesan cheese and add them straight into the pot. Stir until every tube of rigatoni is coated in glistening green sauce. Now is the perfect moment to taste and adjust with salt and black pepper, ensuring that each mouthful is just right.
Step 4: Add Burrata and Finish with Pistachios
Take the pot off the heat. Tear or scoop your burrata into dollops and nestle them right on top. Sprinkle over the chopped pistachios, letting them add a sense of occasion (and a wonderful crunch) to your oni with Basil-Pistachio Pesto & Burrata. Finally, crown the dish with plenty of fresh basil leaves.
Step 5: Serve Immediately
For the most luscious, creamy result, serve this pasta piping hot. The burrata should be slightly melty and the colors vibrant—each bowl a celebration of comfort and flavor.
How to Serve oni with Basil-Pistachio Pesto & Burrata
Garnishes
Don’t hold back with your garnishes! More fresh basil leaves give color and aroma, while a little extra grated Parmesan melts into the warm pasta beautifully. For an extra festival of flavor, a drizzle of high-quality olive oil over the finished oni with Basil-Pistachio Pesto & Burrata is pure magic.
Side Dishes
Pair this creamy pasta with a bright arugula salad tossed in lemon vinaigrette or some simply roasted cherry tomatoes. A big piece of toasted sourdough is perfect for scooping up every last bit of burrata and pesto sauce. You can round out the meal with grilled asparagus or a bowl of olives for a true Italian-style dinner.
Creative Ways to Present
For a dinner party, serve oni with Basil-Pistachio Pesto & Burrata family-style in a large, shallow serving bowl, letting everyone scoop their own generous portions. Or, for an elevated touch, plate it in individual bowls and top each with a piece of burrata and sprinkle of pistachios. A little microgreens or edible flowers can make this dish look like it just walked out of your favorite trattoria.
Make Ahead and Storage
Storing Leftovers
Leftover oni with Basil-Pistachio Pesto & Burrata keeps surprisingly well. Transfer any extras to an airtight container once cooled; store in the refrigerator for up to 3 days. The pasta may absorb some of the creamy sauce as it sits, but the flavors become even more harmonious after resting.
Freezing
While you technically can freeze this dish, the delicate texture of burrata may not fare as well with freezing and thawing. If you do want to freeze, do so before adding the burrata: freeze cooled pasta in a freezer-friendly container for up to 2 months. Add fresh burrata after reheating for best texture.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat, with a splash of cream or broth to loosen up the sauce. Once it’s steaming hot, add your burrata and fresh garnishes. Avoid microwaving for too long, or the creamy sauce may break—slow and low is the key to reviving all that silky goodness!
FAQs
Can I use a different type Main Course
Absolutely! While rigatoni’s shape works wonders for holding onto the creamy pesto sauce, penne, ziti, or even fusilli will also taste fantastic in oni with Basil-Pistachio Pesto & Burrata. Just adjust cook time as needed.
Is there a substitute for heavy cream?
Yes, you can use half-and-half for a lighter version. If you want to go dairy-free, opt for a rich, unsweetened oat or cashew cream—it will keep the sauce wonderfully silky.
Can I make this recipe vegan?
You sure can! Swap the burrata for your favorite vegan soft cheese and use a dairy-free pesto and Parmesan alternative. A plant-based cream also works beautifully, letting you enjoy every bite of oni with Basil-Pistachio Pesto & Burrata in vegan style.
What protein can I add?
Add grilled chicken or shrimp for some extra protein, or toss in a can of white beans or roasted chickpeas for a vegetarian boost. These pair especially well with the herby, nutty flavors of the dish.
How can I make homemade basil-pistachio pesto?
It’s easy: blend fresh basil leaves, shelled pistachios, Parmesan, garlic, extra-virgin olive oil, and a squeeze of lemon juice in a food processor. Season to taste and use immediately or refrigerate—it will take your oni with Basil-Pistachio Pesto & Burrata to the next level!
Final Thoughts
There’s nothing more rewarding than sharing a bowl of oni with Basil-Pistachio Pesto & Burrata with the people you love. Give this recipe a try and let those vibrant flavors, creamy textures, and dazzling garnishes turn any dinner into a celebration. You’ll crave this one again and again!
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oni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this one-pot rigatoni dish featuring a flavorful basil-pistachio pesto and decadent burrata cheese. Perfect for a cozy night in, this dish is a delightful blend of Italian flavors and textures.
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Sauce:
- 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
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Toppings:
- 1/3 cup shelled pistachios (roughly chopped)
- 1 ball (4 ounces) burrata cheese
- Fresh basil leaves for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a skillet, sauté garlic and red pepper flakes.
- Cook Pasta: Add rigatoni, broth, and cream. Simmer until pasta is al dente.
- Finish the Dish: Stir in pesto, Parmesan, salt, and pepper. Top with burrata, pistachios, and basil.
Notes
- Use store-bought or homemade basil pesto.
- For extra protein, add grilled chicken or shrimp.
- Substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
