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
Scale
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.
