Creamy Burrata Bacon Pesto Rigatoni
Creamy Burrata Bacon Pesto Rigatoni
Ingredients
For the Pesto
- 2 cups fresh basil, packed
- 2 cups spinach, packed
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan
- 2 garlic, cloves
- salt, to taste
For the Pasta
- 1 pound bacon, diced
- 1 tablespoon olive oil, or 2 tablespoons
- 1 shallot, diced
- 3 garlic, cloves, minced
- 1 handful cherry tomatoes, halved
- 1 burrata cheese
- 1/2 pound rigatoni
- 1 cup reserved pasta water
- salt, to taste
- freshly grated Parmesan, for serving
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the rigatoni and set aside.
⏱️ 12 min
- 2
While the pasta cooks, prepare the pesto. In a food processor or blender, combine the fresh basil, spinach, 1/2 cup olive oil, pine nuts, 1/2 cup grated Parmesan, 2 cloves garlic, and a pinch of salt. Blend until smooth. Set aside 1/4 of the prepared pesto for garnish.
⏱️ 5 min
- 3
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain. Set aside.
⏱️ 8 min
- 4
Wipe out the skillet (or use a clean skillet to help keep the pesto vibrant green). Heat 1-2 tablespoons of olive oil over medium heat. Add the diced shallot, minced garlic, and halved cherry tomatoes. Sauté for 3-5 minutes, or until the shallot is fragrant and the tomatoes begin to soften.
⏱️ 5 min
- 5
In a medium bowl, tear the burrata cheese into small pieces. Add the remaining 3/4 of the prepared pesto to the bowl with the burrata. Mix well until the burrata and pesto are combined into a creamy mixture.
⏱️ 3 min
- 6
Add the burrata pesto mixture to the skillet with the sautéed shallots, garlic, and tomatoes. Pour in the 1 cup of reserved pasta water and add a pinch of salt. Stir continuously until the sauce is smooth and creamy.
⏱️ 3 min
- 7
Add the cooked rigatoni to the skillet with the creamy sauce. Toss thoroughly until the pasta is evenly coated.
⏱️ 2 min
- 8
Serve the pasta immediately, topped with the crispy bacon, spoonfuls of the reserved pesto, and plenty of freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Burrata Bacon Pesto Rigatoni
For the Pesto
- 2 cups fresh basil, packed
- 2 cups spinach, packed
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan
- 2 garlic, cloves
- salt, to taste
For the Pasta
- 1 pound bacon, diced
- 1 tablespoon olive oil, or 2 tablespoons
- 1 shallot, diced
- 3 garlic, cloves, minced
- 1 handful cherry tomatoes, halved
- 1 burrata cheese
- 1/2 pound rigatoni
- 1 cup reserved pasta water
- salt, to taste
- freshly grated Parmesan, for serving
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the rigatoni and set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the pesto. In a food processor or blender, combine the fresh basil, spinach, 1/2 cup olive oil, pine nuts, 1/2 cup grated Parmesan, 2 cloves garlic, and a pinch of salt. Blend until smooth. Set aside 1/4 of the prepared pesto for garnish.
⏱️ 5 min - 3
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain. Set aside.
⏱️ 8 min - 4
Wipe out the skillet (or use a clean skillet to help keep the pesto vibrant green). Heat 1-2 tablespoons of olive oil over medium heat. Add the diced shallot, minced garlic, and halved cherry tomatoes. Sauté for 3-5 minutes, or until the shallot is fragrant and the tomatoes begin to soften.
⏱️ 5 min - 5
In a medium bowl, tear the burrata cheese into small pieces. Add the remaining 3/4 of the prepared pesto to the bowl with the burrata. Mix well until the burrata and pesto are combined into a creamy mixture.
⏱️ 3 min - 6
Add the burrata pesto mixture to the skillet with the sautéed shallots, garlic, and tomatoes. Pour in the 1 cup of reserved pasta water and add a pinch of salt. Stir continuously until the sauce is smooth and creamy.
⏱️ 3 min - 7
Add the cooked rigatoni to the skillet with the creamy sauce. Toss thoroughly until the pasta is evenly coated.
⏱️ 2 min - 8
Serve the pasta immediately, topped with the crispy bacon, spoonfuls of the reserved pesto, and plenty of freshly grated Parmesan cheese.
⏱️ 1 min