Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Introduction
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a delicious and vibrant pasta dish. It combines the fresh flavors of lemon and basil with creamy burrata and crunchy pine nuts. This recipe is perfect for a quick weeknight dinner or a special occasion. It’s simple to make yet bursting with flavor, making it a favorite for many pasta lovers.
Why Make This Recipe
This recipe is not only easy to prepare but also incredibly satisfying. The bright taste of lemon adds a refreshing twist to the classic pesto, while the burrata brings creaminess that elevates the dish. The toasted pine nuts add a nice crunch, making every bite exciting. Plus, you can whip it up in under 30 minutes, making it ideal for busy days when you still want to enjoy something special.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients:
- 12 oz (340 g) rigatoni pasta
- 1/2 cup basil pesto (store-bought or homemade)
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 8 oz (225 g) burrata cheese
- 2 tablespoons pine nuts, toasted
- Fresh basil, for garnish
- Salt and freshly ground black pepper, to taste
Directions:
- Cook the rigatoni according to the package instructions until it is al dente.
- Drain the pasta and toss it with olive oil to prevent sticking.
- In a large bowl, mix the basil pesto, lemon zest, lemon juice, and grated Parmesan cheese together.
- Add the warm pasta to the pesto mixture and toss until the pasta is well coated.
- Plate the pasta and top it with torn burrata cheese.
- Sprinkle with toasted pine nuts, black pepper, and fresh basil.
- Serve immediately and drizzle with a bit of olive oil if desired.
How to Serve Lemon Pesto Rigatoni
Serve this Lemon Pesto Rigatoni warm on a large plate or in pasta bowls. An extra drizzle of olive oil adds flavor and shine. Garnish with fresh basil and more freshly ground black pepper for an appealing finish. Pair it with a light salad or a glass of white wine for a complete meal.
How to Store Lemon Pesto Rigatoni
If you have leftovers, store them in an airtight container in the refrigerator. The dish will stay fresh for up to 2 days. When reheating, add a splash of olive oil or a bit of water to help loosen the pasta, and gently heat it in a pan over low heat.
Tips to Make Lemon Pesto Rigatoni
- Use fresh basil for your pesto if you’re making it at home. The fresher the ingredients, the better the flavor!
- Toast the pine nuts in a dry skillet for a few minutes to enhance their flavor.
- Adjust the lemon juice according to your taste. If you love lemon, feel free to add more!
Variation
You can customize this recipe by adding vegetables like cherry tomatoes or spinach for extra nutrients and color. Additionally, swap burrata for other cheeses like mozzarella or feta if you’re looking for a different flavor.
FAQs
1. Can I use another type of pasta instead of rigatoni?
Yes, any pasta shape you prefer will work. Just ensure it’s a similar cooking time for the best results.
2. Is it possible to make the pesto without nuts?
Absolutely! You can make a nut-free pesto using more herbs or use sunflower seeds as an alternative.
3. How can I make this recipe vegan?
To make this dish vegan, skip the burrata and Parmesan, and use a plant-based pesto. You can add nutritional yeast for a cheesy flavor.
Enjoy making and sharing this delightful Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts! It’s sure to be a hit at your dining table.
