If you’re craving a dish that bursts with fresh, vibrant flavors and a luscious, creamy finish, you’re going to fall head over heels for this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe. It’s an effortlessly elegant pasta that combines the bright zing of lemon with the herbaceous richness of basil pesto, all elevated by the indulgent creaminess of burrata and the satisfying crunch of roasted pine nuts. Whether you’re cooking for a cozy family dinner or impressing friends, this recipe strikes the perfect balance between simple ingredients and gourmet flair.
Ingredients You’ll Need
Every ingredient in this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe is chosen for its role in creating that perfect harmony of taste and texture. From the bright basil to the nutty pine nuts and the creamy burrata, each element contributes to a dish that feels fresh, decadent, and utterly satisfying.
- 12 oz rigatoni pasta: The ridged tubes are perfect for holding onto all that luscious pesto sauce.
- 1 cup fresh basil leaves: This fragrant herb gives the pesto its vibrant green color and signature flavor.
- 1/4 cup pine nuts, toasted: Toasting enhances their nutty flavor and adds a lovely crunch.
- 1/4 cup Parmesan cheese, grated: Adds a salty, savory depth that balances the brightness of the lemon.
- 1/4 cup extra virgin olive oil: This smooth oil melds all the pesto ingredients into a creamy sauce.
- 1 garlic clove: Provides a subtle kick that wakes up the other flavors.
- 1 tbsp lemon zest: Infuses the dish with bright citrus aroma without overwhelming.
- 2 tbsp fresh lemon juice: Adds refreshing acidity and a clean finish.
- 1 ball burrata cheese: Creamy and dreamy, it crowns the pasta with rich, silky texture.
- Salt and pepper, to taste: Essential for enhancing all the flavors in the dish.
- Fresh basil leaves for garnish: Adds a pop of color and fresh herbal notes to the final presentation.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. The salt is crucial—it seasons the pasta from the inside out. Cook your rigatoni according to the package instructions until it’s al dente, giving it a perfect tender bite that holds up under the creamy pesto. Once cooked, drain the pasta but don’t forget to save about half a cup of the pasta water—it’s liquid gold that will help your sauce cling perfectly to each rigato tube.
Step 2: Prepare the Lemon Pesto
While the pasta is cooking, grab your food processor or blender. Combine fresh basil leaves, toasted pine nuts, Parmesan cheese, a garlic clove, lemon zest, fresh lemon juice, and extra virgin olive oil. Blend everything until you get a smooth, creamy consistency. If your pesto feels too thick, add a splash of that reserved pasta water—it will loosen the sauce and help coat your rigatoni beautifully. This step is where the magic happens, balancing the brightness of lemon with the earthiness of basil and nuttiness of pine nuts.
Step 3: Toss the Pasta with Pesto
Transfer your drained rigatoni back into the pot or a large bowl and add the pesto sauce. Toss everything together gently but thoroughly, ensuring each rigatoni piece gets all glossy and coated. If the pesto feels a little heavy, use more reserved pasta water to loosen it up — your goal is a silky, clingy sauce that’s impossible not to love.
Step 4: Add Burrata and Roasted Pine Nuts
Divide the dressed rigatoni between your serving dishes, then tear the burrata cheese into pieces and lay them generously on top. The creaminess of burrata is the soul of this dish; as it melts, it transforms every bite into a heavenly experience. Sprinkle roasted pine nuts and a handful of fresh basil leaves to enhance texture and color. Finish with a drizzle of olive oil and season everything with salt and pepper to taste.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Garnishes
To make every plate pop, garnish with a sprinkle of extra grated Parmesan or a few shards of freshly cracked black pepper. Fresh basil leaves bring a lovely herbal brightness and a stunning visual contrast. A final drizzle of high-quality olive oil adds a glossy finish and subtle richness that makes this dish feel truly special.
Side Dishes
This pasta is so flavorful it can easily take center stage, but pairing it with a crisp, bright salad featuring arugula, cherry tomatoes, and a lemon vinaigrette complements the zestiness of the dish perfectly. Crispy garlic bread or a crusty baguette are also fantastic to mop up any leftover sauce—because that part is just too good to waste!
Creative Ways to Present
For a more elevated presentation, serve this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe in individual shallow bowls to show off the creamy cheese topping. Add microgreens or edible flowers for an extra touch of elegance. You can also offer lemon wedges on the side for guests who want to add an extra burst of citrus punch.
Make Ahead and Storage
Storing Leftovers
Should you have any leftovers, store the pasta and pesto separately in airtight containers in the refrigerator to maintain freshness and texture. Burrata should be kept apart and added fresh when serving again to enjoy its creamy goodness.
Freezing
This dish is best enjoyed fresh because the burrata doesn’t freeze well, but you can freeze the pesto sauce alone for up to 3 months. Freeze it in small portions, ideally in ice cube trays, so you can thaw only what you need for quick future meals.
Reheating
When reheating the pasta, warm it gently in a skillet with a splash of water or olive oil to restore creaminess and prevent dryness. Add fresh burrata after warming for that signature melt-in-your-mouth texture that makes this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe so irresistible.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni is perfect for carrying the pesto sauce with its ridges and hollow center, other pasta shapes like penne or fusilli also work beautifully.
Is there a substitute for burrata if I can’t find it?
If burrata is not available, fresh mozzarella or a dollop of ricotta can be a delicious alternative, though the texture will be slightly different.
How can I make this recipe vegan?
To veganize this dish, replace Parmesan with nutritional yeast, use a vegan cheese alternative, and omit the burrata or swap it with a plant-based creamy cheese.
Can I prepare the pesto ahead of time?
Yes! You can prepare the lemon pesto a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before tossing with pasta.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat, stirring frequently until they’re golden and fragrant; this usually takes about 3-5 minutes. Watch closely to avoid burning as they toast quickly.
Final Thoughts
This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe is like a little bowl of sunshine and comfort rolled into one unforgettable pasta dish. It’s fresh, creamy, bright, and nutty all at once — a perfect blend that’s sure to become a favorite in your cooking rotation. Trust me, once you try it, you’ll wish you had made twice as much!
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Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a vibrant and creamy pasta dish combining the fresh zest of lemon with a classic basil pesto. Tossed with al dente rigatoni and topped with luscious burrata cheese and toasted pine nuts, it’s an elegant yet simple meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Pasta
- 12 oz rigatoni pasta
- Salt, for pasta water
Pesto Sauce
- 1 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- 1 garlic clove
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Toppings & Garnish
- 1 ball burrata cheese
- Salt and pepper, to taste
- Fresh basil leaves for garnish
- Extra roasted pine nuts for garnish
- Extra virgin olive oil for drizzling
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, usually around 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the starchy pasta water for the sauce.
- Prepare Pesto Sauce: While the pasta cooks, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic clove, lemon zest, lemon juice, and extra virgin olive oil in a food processor or blender. Blend until the mixture is smooth. Add some reserved pasta water little by little to reach a creamy and smooth consistency.
- Toss Pasta with Pesto: Place the drained rigatoni in a large mixing bowl or pot. Pour the prepared lemon pesto over the pasta and toss well to coat evenly. Add additional reserved pasta water if needed to loosen the sauce and ensure all pasta is well coated.
- Plate and Top: Transfer the coated rigatoni to serving bowls. Tear the burrata cheese into pieces and place on top of each serving. Burrata adds a rich and creamy texture to the dish.
- Garnish: Sprinkle extra roasted pine nuts and fresh basil leaves over the plated pasta. Drizzle a little extra virgin olive oil on top, then season with salt and freshly ground black pepper to taste.
- Serve: Serve the Lemon Pesto Rigatoni immediately while the burrata is soft and creamy, allowing all the flavors to meld beautifully in each bite.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
- Reserve some pasta water to adjust pesto sauce consistency for better coating.
- Burrata can be substituted with fresh mozzarella if unavailable, but burrata gives a creamier texture.
- Use fresh basil and lemon juice for the best vibrant flavors.
- For a nuttier flavor, you can lightly toast the pine nuts separately before adding to pesto and for garnish.
