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Use dried rigatoni.
Prepare pure cream.
Prepare sour cream.
You need to prepare basil pesto.
Provide medium brown onion, halved and sliced.
Prepare bacon, thinly sliced.
Use Proscuitto, roughly chopped.
You need semi-sundried tomatoes, chopped.
Provide button mushroom, halved and sliced.
You need to prepare Roma tomatoes, diced.
You need to prepare Spring onion, sliced.
Prepare mix baby spinach & rocket leaves.
Prepare grated Parmesan.
Prepare butter, for frying.
You need to prepare olive oil, for frying.
Use Cracked black pepper.
You need *no salt required*.

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!.

Now that you have actually read the Creamy Rigatoni with Basil Pesto & Prosciutto recipe, and you have the knowledge that you need to execute in the kitchen area. Obtain that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some food preparation to do.

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