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Alright, don’t linger, let’s plan this creamy rigatoni with basil pesto & prosciutto menu with 17 components which are undoubtedly easy to have, and we have to process them at the very least through 7 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements of Creamy Rigatoni with Basil Pesto & Prosciutto:
- Give - dried rigatoni
- Give for pure cream
- Take sour cream
- Take - basil pesto
- Make ready medium brown onion, halved and sliced
- Provide bacon, thinly sliced
- Take for Proscuitto, roughly chopped
- Need of semi-sundried tomatoes, chopped
- Prepare for button mushroom, halved and sliced
- Get - Roma tomatoes, diced
- Prepare - Spring onion, sliced
- Require mix baby spinach & rocket leaves
- Provide of grated Parmesan
- Give - butter, for frying
- Give olive oil, for frying
- Require of Cracked black pepper
- Give - no salt required
Creamy Rigatoni with Basil Pesto & Prosciutto instructions:
- 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 bacon, prosciutto, onion and sundries tomatoes. Cook until bacon 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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