Creamy Rigatoni with Basil Pesto & Prosciutto.
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Ingredients requirements - Creamy Rigatoni with Basil Pesto & Prosciutto:
- Give for dried rigatoni.
- Prepare pure cream.
- Prepare sour cream.
- Give basil pesto.
- Give - medium brown onion, halved and sliced.
- Require of bacon, thinly sliced.
- Give - Proscuitto, roughly chopped.
- Give - semi-sundried tomatoes, chopped.
- Need of button mushroom, halved and sliced.
- Provide Roma tomatoes, diced.
- You need Spring onion, sliced.
- Need mix baby spinach & rocket leaves.
- You need grated Parmesan.
- Need butter, for frying.
- You need - olive oil, for frying.
- Prepare of Cracked black pepper.
- Require of *no salt required*.
Creamy Rigatoni with Basil Pesto & Prosciutto making process:
- 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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