Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy rigatoni with basil pesto & prosciutto. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Creamy Rigatoni with Basil Pesto & Prosciutto is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Creamy Rigatoni with Basil Pesto & Prosciutto is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Make ready 500 g dried rigatoni
- Take 300 ml pure cream
- Prepare 200 ml sour cream
- Prepare 100 g basil pesto
- Get 1 medium brown onion, halved and sliced
- Prepare 2 rashers bacon, thinly sliced
- Prepare 100 g Proscuitto, roughly chopped
- Make ready 1/2 cup semi-sundried tomatoes, chopped
- Take 300 g button mushroom, halved and sliced
- Prepare 2 Roma tomatoes, diced
- Take 1 stalk Spring onion, sliced
- Get 60 g mix baby spinach & rocket leaves
- Get 2 Tbsp grated Parmesan
- Get 1 knob butter, for frying
- Prepare 1 drizzle olive oil, for frying
- Take to taste Cracked black pepper
- Take no salt required
It's a weeknight, you just got home and you are tired. Treat yourself to the easiest vegan and super creamy avocado basil pesto spaghetti tonight. Creamy Avocado Basil Pesto - this recipe uses avocado instead of olive oil to make the most delicious, healthy pesto with no added oil! Top with: diced tomatoes and Italian parsley, cut in narrow strips.
Steps 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!
Set a colander in kitchen sink; put the remaining chickpeas in the. Submerge in the prepared ice water; drain on a kitchen towel and squeeze dry. Add the pesto to the spaghetti and toss well. Top with extra basil leaves and serve with more parmesan. A quick recipe for pasta tossed in a no-cook ricotta sauce that's flavored with lots of lemon and fresh basil.
So that’s going to wrap it up with this exceptional food creamy rigatoni with basil pesto & prosciutto recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
