Hello, I’m Joana. Today, we’re going to make creamy rigatoni with basil pesto & prosciutto recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Creamy Rigatoni with Basil Pesto & Prosciutto Recipe
Creamy Rigatoni with Basil Pesto & Prosciutto is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Creamy Rigatoni with Basil Pesto & Prosciutto is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular 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 can achieve that.
The ingredients needed to make Creamy Rigatoni with Basil Pesto & Prosciutto:
- Get 500 g dried rigatoni
- Make ready 300 ml pure cream
- Make ready 200 ml sour cream
- Prepare 100 g basil pesto
- Prepare 1 medium brown onion, halved and sliced
- Take 2 rashers , thinly sliced
- Prepare 100 g Proscuitto, roughly chopped
- Prepare 1/2 cup semi-sundried tomatoes, chopped
- Take 300 g button mushroom, halved and sliced
- Get 2 Roma tomatoes, diced
- Prepare 1 stalk Spring onion, sliced
- Prepare 60 g mix baby spinach & rocket leaves
- Make ready 2 Tbsp grated Parmesan
- Make ready 1 knob butter, for frying
- Make ready 1 drizzle olive oil, for frying
- Make ready to taste Cracked black pepper
- Take no salt required
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 , prosciutto, onion and sundries tomatoes. Cook until 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!
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