Rigatonis au fromage et au pesto crémeux

Préparée en 10 min

Familiale

avec bacon croustillant et légumes

8 min

Difficulté: 2/3

Italienne

Cette recette de rigatonis est un hommage à l’été. Le pesto crémeux au basilic, le maïs et le parmesan offrent ces saveurs estivales auxquelles on rêve toute l’année. Et la touche finale de bacon ravira vos papilles gustatives!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Grande casserole

Cuillères à mesurer

Grande poêle antiadhésive

Verre doseur

Passoire

Écumoire

Tags

Familiale

Climate-conscious

Ingrédients

Rigatoni

170 g

Tranches de bacon

100 g

Pesto au basilic

0.25 cup

Échalote

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Crème

56 mL

Poivron

1 unit(s)

Maïs en grains

113 g

Mélange d'épices pour sauce crémeuse

1 tbsp

Poivre

0.125 tsp

Sel

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.