Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a delightful dish that brings together the freshness of lemon, the richness of pesto, and the creaminess of burrata cheese. This pasta recipe is not only simple to prepare but also packed with flavor. Whether you’re cooking for yourself or hosting friends, this dish is sure to impress.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it combines bright, zesty lemon with the classic taste of basil pesto, making it refreshing and delicious. Second, it’s easy to whip up in under 30 minutes, perfect for a weeknight dinner. Finally, the addition of creamy burrata and toasted pine nuts elevates the dish, giving it a gourmet touch without the fuss. You’ll enjoy a meal that feels special but is simple to create!
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients
- 12 oz rigatoni pasta
- 1/2 cup basil pesto (store-bought or homemade)
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 ball burrata cheese
- 2 tablespoons pine nuts, toasted
- Fresh basil leaves, for garnish (optional)
Directions
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Cook the rigatoni according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
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In a large bowl, whisk together the pesto, lemon juice, lemon zest, olive oil, Parmesan, salt, and pepper.
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Add the hot pasta to the bowl and toss to coat. If needed, loosen the sauce with a splash of the reserved pasta water.
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Transfer the pasta to serving bowls. Tear the burrata and place it over the top.
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Sprinkle with toasted pine nuts and garnish with fresh basil leaves, if desired. Serve immediately.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Serve this dish warm, garnished with fresh basil leaves for extra flavor. It pairs well with a light salad or crusty bread. A glass of white wine can also make a nice complement to the meal.
How to Store Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
If you have leftovers, store the pasta in an airtight container in the refrigerator. It’s best to separate the burrata and pine nuts from the pasta to keep everything fresh. Consume the leftovers within 2-3 days for optimal taste.
Tips to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- Use freshly squeezed lemon juice for the best flavor.
- Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden, which enhances their nutty flavor.
- Feel free to adjust the amount of pesto based on your preference for flavor intensity.
Variations
You can customize this recipe by adding grilled chicken or shrimp for extra protein. For a vegetarian option, mix in some sautéed veggies like zucchini or spinach.
FAQs
1. Can I use a different type of pasta?
Yes, you can substitute rigatoni with any pasta shape you prefer, such as penne or fusilli.
2. Is there a dairy-free option for this recipe?
You can use dairy-free pesto and skip the burrata cheese or use a plant-based cheese alternative.
3. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the pasta and sauce ahead of time and combine them just before serving. Add the burrata and pine nuts at the last moment for freshness.
Enjoy creating this zesty pasta dish that brings a taste of Italy to your table!
