Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts is a fresh and flavorful pasta dish that combines the zesty essence of lemon with the vibrant taste of basil. Topped with creamy burrata and crunchy pine nuts, this meal is not only delicious but also visually appealing. It’s perfect for a weeknight dinner or a special occasion.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it is quick and easy to prepare, making it ideal for busy nights. Second, the combination of fresh ingredients provides a burst of flavor that will excite your taste buds. Finally, the creamy burrata adds a luxurious touch that makes this dish feel gourmet, yet it remains simple enough for anyone to try at home.
How to Make Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
Making Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts is straightforward and fun. Follow these easy steps, and you’ll have a delightful dish ready to enjoy in no time.
Ingredients:
- 12 oz rigatoni pasta
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 lemon (juice and zest)
- 1 cup burrata cheese
- 1/4 cup roasted pine nuts
- Salt and pepper to taste
Directions:
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine the basil leaves, Parmesan cheese, olive oil, lemon juice, lemon zest, salt, and pepper. Blend until smooth to create the pesto.
- In a large bowl, combine the cooked rigatoni and the pesto, mixing well to coat the pasta evenly.
- Serve the pasta on plates and top with pieces of burrata and sprinkle with roasted pine nuts.
- Enjoy!
How to Serve Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
Serve Lemon Pesto Rigatoni warm on a nice plate. Make sure to include generous pieces of burrata on top, and scatter the roasted pine nuts over the pasta for added crunch. A sprinkle of extra Parmesan cheese or a few fresh basil leaves can also enhance the presentation.
How to Store Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
If you have leftovers, you can store them in an airtight container in the refrigerator. Make sure to keep the burrata separate to maintain its creaminess. The pasta can usually be kept for 2 to 3 days. Reheat gently in a microwave or on the stovetop, adding a little olive oil if needed.
Tips to Make Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
- Use fresh basil for the best flavor in the pesto.
- Make sure to toast your pine nuts for extra flavor before adding them to the pasta.
- Adjust the lemon juice based on your taste preference—add more for a zestier dish if you like.
Variation
You can add grilled chicken or shrimp for some extra protein. Vegetables like cherry tomatoes or spinach can also be included for added nutrition and color.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer! Just remember to adjust the cooking time based on the type of pasta you choose.
2. Is burrata cheese necessary?
While burrata adds a creamy texture, you can substitute it with regular mozzarella or even ricotta cheese if you prefer.
3. Can I make the pesto ahead of time?
Absolutely! You can prepare the pesto in advance and keep it in the fridge for up to a week. Just give it a quick stir before using.
This Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts recipe is perfect for anyone looking for a quick, delicious, and satisfying meal. Enjoy!
