Pesto Rigatoni with Sundried Toms & Burrata
Fresh pesto really is one of the most fabulous things to always have on hand. This pasta dish comes together easily and features pops of flavour from sundried tomatoes and dreamy burrata cheese. Link to my pesto recipe along with garnish suggestions available in notes section!
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 4
Ingredients
- 450 gallon450 gallon450 gallon Rigatoni Pasta
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Shallot, diced
- .5 whole.5 whole.5 whole Red Onion, finely diced
- .5 cup.5 cup.5 cup Sun Dried Tomatoes, packed in oil, roughly chopped
- 0.666 cup0.666 cup0.666 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Basil Pesto, See Notes For Recipe
- .5 whole.5 whole.5 whole Lemon, juice only
- .25 cup.25 cup.25 cup Parsley, chopped
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Pepper, To Taste
- 4 whole4 whole4 whole Burrata, I buy a 4 pack for $15.99 Canadian
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, generously salted water to a boil and leave covered.
- Prepare the pesto according to one of the provided recipes. Once completed, set aside and begin your pasta sauce.
- Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the shallot, red onion, and sundried toms. Season with salt & cracked pepper, stir, and let everything cook for 8 - 10 minutes. Stir as needed and reduce heat if needed to avoid browning.
- Pour in the wine and season with salt & cracked pepper. Once it starts bubbling away, add your rigatoni to the boiling water. Simmer the sauce as the pasta cooks until the rigatoni is a minute away from al dente. Ladle pasta water in to the skillet sauce to keep it simmering as the noodles finish. You may need to do this more than once.
- Once the rigatoni is just right, strain it directly in to the skillet. Continue to toss the rigatoni with the pan sauce over the heat. This will release starches allowing the sauce to cling to the pasta and will finish cooking the pasta in the skillet. Once the rigatoni is just right, turn off the heat and take the pan off of the burner. Add the grana padano, entire batch of pesto, lemon juice, and fresh parsley. Give the skillet a good ladle of that hot pasta water and start tossing until glossy and gorgeous, adding additional pasta water if desired / needed for a creamier pasta.
- Once sauced to your liking, taste and adjust your salt if needed. Serve the rigatoni with a nest of gorgeous burrata drizzled with EVOO. Finish with a sprinkle of fresh parsley, some grana padano, and fresh basil. ENJOY!
- Leftover pasta can be stored in an airtight container for for up to 4 days
Notes
- Pesto Recipe - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
- 2. Garnish with fresh parsley, finely shredded grana padano, and basil.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Grain Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1501382 |
| Fat: | 7552 g |
| Carbohydrates: | 315181 g |
| Protein: | 52554 g |
| Cholesterol: | 111 g |
| Sodium: | 680 mg |
| Fiber: | 22514 g |
| Sugars: | 7509 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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