Creamy Pesto Cheese Rigatoni
with Crispy Bacon and Veggies- Wheat
- Milk
This pasta dish doesn't want the good weather to end, with creamy basil pesto, corn and Parmesan bringing the summer vibes. A little sprinkle of bacon at the end ties the whole dish together!
170 g
Rigatoni
()
100 g
Bacon Strips
¼ cup
Basil Pesto
()
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
()
56 mL
Cream
()
160 g
Sweet Bell Pepper
113 g
Corn Kernels
1 tbsp
Cream Sauce Spice Blend
()
0.13 tsp
Salt*
0.06 tsp
Pepper*
Before starting, wash and dry all produce. Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl).Drain and return rigatoni to the same pot, off heat.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot.
Cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 7-9 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Carefully discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.
Heat the pan with reserved bacon fat over medium-high. When hot, add corn. Cook, stirring occasionally, until softened, 2-3 min. Add peppers and shallots. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.Sprinkle Cream Sauce Blend over top. Cook, stirring constantly, until veggies are coated, 1 min.
Add pesto and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 2-3 min.Add veggie mixture, cream, half the bacon and half the Parmesan to the pot with rigatoni. Stir to combine.
Divide rigatoni between bowls. Sprinkle remaining Parmesan and remaining bacon over top.
