Hi, I am Kate. Today, we’re going to make creamy rigatoni with basil pesto & prosciutto recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little 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 popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Creamy Rigatoni with Basil Pesto & Prosciutto is something that I have loved my entire life.
To get started with this recipe, we must 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
- Get 300 ml pure cream
- Make ready 200 ml sour cream
- Take 100 g basil pesto
- Make ready 1 medium brown onion, halved and sliced
- Make ready 2 rashers , thinly sliced
- Make ready 100 g Proscuitto, roughly chopped
- Take 1/2 cup semi-sundried tomatoes, chopped
- Prepare 300 g button mushroom, halved and sliced
- Get 2 Roma tomatoes, diced
- Get 1 stalk Spring onion, sliced
- Make ready 60 g mix baby spinach & rocket leaves
- Take 2 Tbsp grated Parmesan
- Make ready 1 knob butter, for frying
- Take 1 drizzle olive oil, for frying
- Prepare to taste Cracked black pepper
- Get no salt required
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 , 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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