Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy rigatoni with basil pesto & prosciutto. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This Italian-inspired dish is a quick fix for a delicious dinner. Pasta tossed with cheesy basil pesto - a one-pot meal. MORE+ LESS Learn how to prepare this easy Rigatoni with Basil and Tomato Pesto recipe like a pro.
Creamy Rigatoni with Basil Pesto & Prosciutto is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Creamy Rigatoni with Basil Pesto & Prosciutto is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have creamy rigatoni with basil pesto & prosciutto using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Rigatoni with Basil Pesto & Prosciutto:
- Prepare 500 g dried rigatoni
- Make ready 300 ml pure cream
- Take 200 ml sour cream
- Take 100 g basil pesto
- Take 1 medium brown onion, halved and sliced
- Make ready 2 rashers bacon, thinly sliced
- Get 100 g Proscuitto, roughly chopped
- Get 1/2 cup semi-sundried tomatoes, chopped
- Prepare 300 g button mushroom, halved and sliced
- Make ready 2 Roma tomatoes, diced
- Take 1 stalk Spring onion, sliced
- Prepare 60 g mix baby spinach & rocket leaves
- Take 2 Tbsp grated Parmesan
- Get 1 knob butter, for frying
- Prepare 1 drizzle olive oil, for frying
- Get to taste Cracked black pepper
- Prepare no salt required
Rigatoni pasta tubes are the perfect conduit for Francesco Apreda's vibrant green pesto recipe, which is flavoured with a mixture of shiso, basil and edamame Francesco Apreda's verdant rigatoni recipe is colourful fusion of Italian and Japanese influences. Top with: diced tomatoes and Italian parsley, cut in narrow strips. Set a colander in kitchen sink; put the remaining chickpeas in the. Creamy Avocado Basil Pesto - this recipe uses avocado instead of olive oil to make the most delicious, healthy pesto with no added oil!
Instructions to make Creamy Rigatoni with Basil Pesto & Prosciutto:
- Cook your pasta as per package directions, strain and set aside.
- Prep ingredients and set aside.
- In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat. Add bacon, prosciutto, onion and sundries tomatoes. Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little.
- Now add mushrooms and cook, stirring, for a further 2 minutes.
- Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto.
- Once the sauce has heated through, remove from heat and throw your greens over the top. Grate some Parmesan over the top and you are ready to put it all together.
- Return pasta to pot over heat. Add sauce and stir well until combined and heated through. Serve!
Apparently pesto calories add up quite quickly and although it's packed with mostly healthy fats, I thought I'd do myself a favor and create a bit of a lightened up. Creamy pesto pasta has been a favorite in our house for years, this one being no exception. This sauce uses the combination of vegetable broth and a Add in the cooked rigatoni pasta and roasted mushrooms. Toss with the creamy pesto sauce, season with salt and freshly ground black pepper. Photo about Rigatoni with pesto, delicious pesto with basil, olive oil, nuts and parmesan.
So that is going to wrap this up with this special food creamy rigatoni with basil pesto & prosciutto recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
