Creamy Pesto Cheese Rigatoni

Prepped in 10

Family Friendly

with Crispy Bacon and Veggies

8 min

Difficulty: 2/3

Italian

This pasta dish brings summer vibes with creamy basil pesto, corn and Parmesan. A little sprinkle of bacon at the end ties the whole dish together!

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Slotted Spoon

Tags

Family Friendly

Climate-conscious

Ingredients

Rigatoni

170 g

Bacon Strips

100 g

Basil Pesto

0.25 cup

Shallot

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Cream

56 mL

Sweet Bell Pepper

1 unit(s)

Corn Kernels

113 g

Cream Sauce Spice Blend

1 tbsp

Pepper

0.125 tsp

Salt

0.125 tsp

Preparation

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 1/2 cup (1 cup) pasta water.
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 (2 tbsp) bacon fat from the pan.

Heat the pan with reserved bacon fat over medium-high.
When the pan is 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 Spice 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.
Season with salt and pepper, to taste.