Recipe: Tasty Creamy Rigatoni with Basil Pesto & Prosciutto

Creamy Rigatoni with Basil Pesto & Prosciutto. 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.

First, the healthy pesto is the green part involving the food processor. Remove from heat and cut in strips. Top with: diced tomatoes and Italian parsley, cut in narrow strips. You can cook Creamy Rigatoni with Basil Pesto & Prosciutto using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Rigatoni with Basil Pesto & Prosciutto

1. Prepare 500 g of dried rigatoni.
2. You need 300 ml of pure cream.
3. Prepare 200 ml of sour cream.
4. Prepare 100 g of basil pesto.
5. Prepare 1 of medium brown onion, halved and sliced.
6. It's 2 rashers of bacon, thinly sliced.
7. You need 100 g of Proscuitto, roughly chopped.
8. It's 1/2 cup of semi-sundried tomatoes, chopped.
9. It's 300 g of button mushroom, halved and sliced.
10. Prepare 2 of Roma tomatoes, diced.
11. It's 1 stalk of Spring onion, sliced.
12. It's 60 g of mix baby spinach & rocket leaves.
13. You need 2 Tbsp of grated Parmesan.
14. You need 1 knob of butter, for frying.
15. You need 1 drizzle of olive oil, for frying.
16. Prepare to taste of Cracked black pepper.
17. It's of *no salt required*.

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. Creamy Avocado Basil Pesto - this recipe uses avocado instead of olive oil to make the most delicious, healthy pesto with no added oil!

Creamy Rigatoni with Basil Pesto & Prosciutto step by step

1. Cook your pasta as per package directions, strain and set aside..
2. Prep ingredients and set aside..
3. 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..
4. Now add mushrooms and cook, stirring, for a further 2 minutes..
5. Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto..
6. 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..
7. 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. Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Homemade basil pesto is so easy! Learn how to make basil pesto with this recipe, plus find tips on how to properly toss it with pasta, freeze pesto, etc. Parmesan is salty and creamy, and tones down the anise flavor of the basil.