Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a bright and creamy pasta dish that bursts with flavor. It combines the rich taste of pesto, the refreshing zing of lemon, and the luxurious creaminess of burrata cheese. This recipe is perfect for a quick weeknight dinner or a special meal to impress your friends.
Why make this recipe
This recipe is not only delicious but also easy to prepare. It brings together simple ingredients that are full of flavor. The lemon adds a fresh touch, while the burrata cheese provides a creamy and rich texture. Plus, the toasted pine nuts add a delightful crunch. It’s a balanced dish that is sure to satisfy everyone at the table.
How to make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients:
- 8 oz rigatoni pasta
- 1/4 cup pesto (store-bought or homemade)
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup pine nuts
- 2 burrata balls
- Fresh basil leaves, for garnish
Directions:
- Cook rigatoni in salted boiling water according to package directions. Drain, reserving 1/4 cup of pasta water.
- In a skillet, toast pine nuts over medium heat until golden, about 2–3 minutes. Set aside.
- Return drained pasta to the pot. Stir in pesto, lemon zest, lemon juice, olive oil, and a splash of pasta water to loosen the sauce. Season with salt and pepper.
- Plate pasta and top each serving with a torn burrata ball. Sprinkle toasted pine nuts and garnish with fresh basil.
- Serve warm.
How to serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Serve this dish warm, straight from the pot. It looks beautiful on a plate, with the creamy burrata on top and fresh basil sprinkled around. This pasta is great on its own, but you can also serve it with a side of garlic bread or a simple salad for a complete meal.
How to store Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
If you have leftovers, store them in an airtight container in the refrigerator. The pasta is best eaten within 2 days. Reheat gently on the stovetop, adding a little splash of water or olive oil to bring back the creaminess.
Tips to make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- Make your own pesto for a fresher flavor if you have the time.
- Be careful not to over-toast the pine nuts; they can burn quickly.
- Adjust the lemon zest and juice according to your taste for a more or less zesty dish.
Variation
You can add vegetables like cherry tomatoes or spinach for extra nutrition and color. You can also substitute the rigatoni with another pasta shape, like penne or spaghetti, depending on your preference.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this recipe and saves you time.
2. What if I can’t find burrata cheese?
If burrata cheese isn’t available, you can use fresh mozzarella as a substitute, though the texture will be slightly different.
3. Can I make this dish ahead of time?
You can prepare the pasta and sauce ahead of time and reheat it before serving. However, it’s best to add the burrata and pine nuts fresh just before serving.
Enjoy making and sharing this delicious Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts! It’s a simple dish that brings a taste of Italy right to your table.
