If you’re craving a dish that feels like a celebration in every bite, then the Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe is exactly what you need at your dinner table. This pasta combines the zesty brightness of lemon pesto, the rich creaminess of burrata, and the satisfying crunch of roasted pine nuts, creating a symphony of textures and flavors that feel both fresh and decadently comforting. It’s a perfect way to elevate a simple weeknight meal or impress guests without spending hours in the kitchen.
Ingredients You’ll Need
This recipe shines because of its simple yet purposeful ingredients. Each one plays a vital role in building layers of flavor, texture, and color that make the Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe so memorable.
- 12 ounces rigatoni: A hearty pasta that holds the creamy sauce beautifully on its ridges and inside its tubes.
- 2 cups fresh basil: The star ingredient for the pesto, providing that unmistakable herbal freshness and vibrant green color.
- 3 cloves garlic: Fresh garlic delivers a subtle bite and aromatic depth that wakes up the pesto.
- 1 tablespoon lemon zest: Adds a bright, citrusy zing that elevates the whole dish.
- 2 tablespoons lemon juice: Essential for balancing the richness with acidity and freshness.
- 1/2 cup parmesan cheese: A nutty, savory addition that deepens the pesto flavor—reserve some for sprinkling on top.
- 1/2 cup olive oil: Use a good quality olive oil for the best smooth, fruity flavor in your pesto.
- 8 ounces burrata cheese: The ultimate creamy cheese that melts just enough to envelop each forkful with lusciousness.
- 1/4 cup pine nuts: Toasted until golden to add an irresistible crunch and nutty aroma.
How to Make Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil and cook the rigatoni until al dente, usually about 11 minutes. It’s important not to overcook the pasta so it maintains a firm bite that complements the creamy sauce perfectly. Once cooked, reserve a cup of the pasta water and then drain the rigatoni.
Step 2: Prepare the Lemon Pesto
While the pasta cooks, blend fresh basil, garlic, lemon zest, lemon juice, parmesan cheese, and olive oil in a food processor until smooth. The lemon zest and juice bring a delightful brightness that cuts through the richness of the cheese and oil, making every bite vibrant and fresh.
Step 3: Toast the Pine Nuts
In a dry skillet over medium heat, gently toast the pine nuts until they turn a lovely golden brown and release their nutty fragrance. Keep an eye on them—they can burn quickly! The toasted pine nuts add a crunchy texture that contrasts wonderfully with the creamy elements in this dish.
Step 4: Combine Pasta and Pesto
Return the drained rigatoni to its pot or a large mixing bowl. Toss the pasta with the lemon pesto, adding a splash of reserved pasta water a little at a time until the sauce coats the rigatoni luxuriously but not too runny.
Step 5: Assemble with Burrata and Pine Nuts
Plate the dressed rigatoni. Tear chunks of burrata cheese and place them on top, allowing its creamy interior to gently mingle with the warm pasta. Sprinkle the roasted pine nuts over everything to finish with a delicious crunch and a beautiful golden touch.
How to Serve Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Garnishes
A few fresh basil leaves tossed on top bring extra color and aroma, amplifying the fresh feel of the dish. A final dusting of grated parmesan gives it a lovely finishing touch that’s both savory and cheesy.
Side Dishes
This luscious dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette or roasted seasonal vegetables to keep the meal balanced. A crusty bread on the side is perfect for sopping up any leftover pesto and melted cheese.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase the burrata melting beautifully on top. Alternatively, for a family-style dinner, present the rigatoni tossed in a large serving bowl with burrata and pine nuts artistically arranged for guests to dig in themselves.
Make Ahead and Storage
Storing Leftovers
Leftover Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe can be stored in an airtight container in the refrigerator for up to two days. The burrata is best added fresh when serving leftovers to maintain its creamy texture.
Freezing
This dish isn’t ideal for freezing because the burrata and pesto textures can change upon thawing. Instead, freeze the pesto separately in ice cube trays and fresh pasta cooked al dente if you want to prep elements ahead.
Reheating
Gently reheat leftover pasta in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Fresh burrata added after reheating brings back the luxurious creaminess, making leftover pasta just as delightful the next day.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni is great for holding the sauce, penne or fusilli also work well due to their tubular or ridged shapes that catch pesto nicely.
Is burrata necessary or can I substitute it?
Burrata’s creaminess is a key indulgence here, but you can substitute fresh mozzarella or ricotta for a similar texture, though it won’t be quite as rich.
How do I make sure my pesto stays vibrant green?
Use fresh basil and add lemon juice before blending. Blending just until combined – not over-processing – also helps retain the bright color.
Can I prepare the lemon pesto in advance?
Yes, lemon pesto can be made a day before and stored in the fridge in an airtight container. Bring it back to room temperature and stir well before tossing with pasta.
What’s the best way to toast pine nuts?
Use a dry skillet over medium heat, stirring frequently. Remove them from the heat as soon as they turn golden to avoid burning.
Final Thoughts
I can’t recommend the Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe enough for those moments when you want to feel truly spoiled by your own cooking. It’s approachable, quick, and bursting with flavor in every mouthful. Trust me, once you try it, this refreshing yet rich pasta will become one of your staple indulgent dinners!
Print
Indulgent 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
- Diet: Vegetarian
Description
This Indulgent Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a vibrant and creamy pasta dish that perfectly balances fresh basil pesto with bright lemon accents. Tossed with rigatoni and topped with luscious burrata cheese and crunchy roasted pine nuts, it makes an elegant yet easy meal for any occasion.
Ingredients
Pasta
- 12 ounces rigatoni
Lemon Pesto
- 2 cups fresh basil
- 3 cloves garlic
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup parmesan cheese
- 1/2 cup olive oil
Toppings
- 8 ounces burrata cheese
- 1/4 cup pine nuts
Instructions
- Toast Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente, about 12-13 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
- Make Lemon Pesto: In a food processor, combine fresh basil, garlic, lemon zest, lemon juice, and parmesan cheese. Pulse until finely chopped. While processing, slowly stream in olive oil until a smooth, creamy pesto forms. Season with salt and pepper to taste.
- Toss Pasta with Pesto: Return the drained rigatoni to the pot or a large bowl. Add the lemon pesto and toss to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
- Plate and Garnish: Divide pasta among serving bowls. Top each with chunks or spoonfuls of burrata cheese. Sprinkle with toasted pine nuts and additional parmesan if desired. Serve immediately for the best creamy and fresh experience.
Notes
- Use high-quality olive oil for a richer pesto flavor.
- Reserve some parmesan cheese for garnishing to enhance presentation and flavor.
- Serve immediately after adding burrata to enjoy its creamy texture before it melts completely.
- To toast pine nuts uniformly, shake the pan frequently and watch closely—they can burn fast.
- If you prefer a nuttier pesto, feel free to add more pine nuts into the pesto blend.
