Easiest Way to Cook Tasty Creamy Rigatoni with Basil Pesto & Prosciutto

Creamy Rigatoni with Basil Pesto & Prosciutto.

You can have Creamy Rigatoni with Basil Pesto & Prosciutto using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Creamy Rigatoni with Basil Pesto & Prosciutto

1. 🢂 500 g of dried rigatoni.
2. 🢂 300 ml of pure cream.
3. 🢂 200 ml of sour cream.
4. 🢂 100 g of basil pesto.
5. 🢂 1 of medium brown onion, halved and sliced.
6. 🢂 2 rashers of bacon, thinly sliced.
7. 🢂 100 g of Proscuitto, roughly chopped.
8. 🢂 1/2 cup of semi-sundried tomatoes, chopped.
9. 🢂 300 g of button mushroom, halved and sliced.
10. 🢂 2 of Roma tomatoes, diced.
11. 🢂 1 stalk of Spring onion, sliced.
12. 🢂 60 g of mix baby spinach & rocket leaves.
13. 🢂 2 Tbsp of grated Parmesan.
14. 🢂 1 knob of butter, for frying.
15. 🢂 1 drizzle of olive oil, for frying.
16. 🢂 to taste of Cracked black pepper.
17. 🢂 of *no salt required*.

step by step Creamy Rigatoni with Basil Pesto & Prosciutto

1. Cook your pasta as per package directions, strain and set aside..
2. Prep ingredients and set aside..
3. 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..
4. Now add mushrooms and cook, stirring, for a further 2 minutes..
5. Now for the tomatoes and Spring onion- stir in until heated. Now stir in your creams and basil pesto..
6. 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..
7. Return pasta to pot over heat. Add sauce and stir well until combined and heated through. Serve!.