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
Scale
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.
