Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
Introduction
Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts is a delightful pasta dish that combines freshness and creaminess. The vibrant lemon pesto adds a zesty touch to the rich rigatoni, while the burrata cheese provides a creamy texture that elevates the entire meal. This dish is perfect for a cozy dinner or a gathering with friends.
Why Make This Recipe
This recipe is a fantastic way to enjoy the bright and aromatic flavors of fresh basil and lemon. It’s a quick and easy meal that can be on your table in under 30 minutes. Plus, with rich ingredients like burrata and roasted pine nuts, it feels special enough for a celebration but simple enough for a weeknight dinner.
How to Make Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
Ingredients:
- 12 oz rigatoni pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/2 cup pine nuts
- 2 cloves garlic
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Burrata cheese for serving
Directions:
- Cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, lemon juice, and zest. Pulse until well combined.
- While the processor is running, slowly add olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large bowl, toss the cooked rigatoni with the pesto until well coated.
- Serve topped with torn burrata cheese and additional pine nuts if desired.
How to Serve Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
To serve this dish, place the lemon pesto rigatoni on a large plate or in a bowl. Top it generously with pieces of burrata cheese and sprinkle some roasted pine nuts on top for extra crunch. A few fresh basil leaves can also be added for garnish. This dish is best enjoyed right after preparation, while the rigatoni is warm and the burrata is soft.
How to Store Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
If you have leftovers, store them in an airtight container in the refrigerator. The rigatoni can be kept for about 2-3 days. When you are ready to eat, reheat it gently on the stove or in the microwave, adding a splash of olive oil if needed to loosen the sauce. It is best to add the burrata fresh before serving for the best texture.
Tips to Make Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
- Use fresh, high-quality ingredients for the best flavor, especially fresh basil and burrata.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- For a spicier kick, add a pinch of red pepper flakes to the pesto while blending.
Variation
You can easily customize this recipe by adding vegetables like cherry tomatoes or spinach for additional color and nutrients. For a vegan version, substitute the burrata with a dairy-free cream cheese.
FAQs
1. Can I use other pasta instead of rigatoni?
Yes, you can use any pasta you prefer, such as penne, fusilli, or spaghetti.
2. How can I make this dish gluten-free?
Use gluten-free pasta available in stores to make this dish gluten-free.
3. Can I make the pesto ahead of time?
Absolutely! You can prepare the lemon pesto and store it in an airtight container in the fridge for up to a week.
4. Is it necessary to add cheese to the pesto?
While Parmesan adds a rich flavor, you can omit it for a different taste or substitute it with a vegan alternative if you prefer.
5. What if I don’t have a food processor?
You can use a blender or chop the ingredients finely by hand and mix them with olive oil to create a more rustic pesto.
Enjoy your Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts for a fresh and satisfying meal!
