Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, creamy rigatoni with basil pesto & prosciutto. It is one of my favorites. This time, I will make it a little bit tasty. This will be really 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 recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Creamy Rigatoni with Basil Pesto & Prosciutto is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook creamy rigatoni with basil pesto & prosciutto using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Rigatoni with Basil Pesto & Prosciutto:
- Make ready 500 g dried rigatoni
- Make ready 300 ml pure cream
- Prepare 200 ml sour cream
- Prepare 100 g basil pesto
- Make ready 1 medium brown onion, halved and sliced
- Make ready 2 rashers bacon, thinly sliced
- Make ready 100 g Proscuitto, roughly chopped
- Prepare 1/2 cup semi-sundried tomatoes, chopped
- Prepare 300 g button mushroom, halved and sliced
- Get 2 Roma tomatoes, diced
- Take 1 stalk Spring onion, sliced
- Take 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
- Take no salt required
Top with: diced tomatoes and Italian parsley, cut in narrow strips. Set a colander in kitchen sink; put the remaining chickpeas in the. 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. The fragrant blend of shiso, basil and edamame.
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!
Vælg mellem et stort udvalg af lignende scener. Creamy Avocado Basil Pesto - this recipe uses avocado instead of olive oil to make the most delicious, healthy pesto with no added oil! 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. This pesto's vibrant color comes from parsley and its deep flavor comes from sage that has been gently cooked in olive oil. Barilla Traditional Basil Pesto is imported from Italy and its balanced and delicious flavor make it yet another Barilla masterpiece!
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