Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a delicious and refreshing pasta dish that combines the vibrant flavors of lemon and basil with creamy burrata cheese. It’s a simple recipe that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends.
Why Make This Recipe
This recipe is a must-try for several reasons. First, it’s quick to prepare, taking just about 30 minutes from start to finish. Second, the combination of lemon and pesto brings a unique twist to the classic Italian dish. Finally, with the creamy burrata and crunchy pine nuts, every bite is a delightful mix of textures and flavors that everyone will love.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Making Lemon Pesto Rigatoni with Burrata is easy and fun. Here’s how you can do it in just a few simple steps.
Ingredients:
- 12 oz (340 g) rigatoni pasta
- 1/2 cup basil pesto
- 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 rigatoni according to package instructions until al dente.
- Drain the pasta and toss it with olive oil.
- In a large bowl, mix the pesto, lemon zest, lemon juice, and Parmesan cheese.
- Add the warm pasta to the bowl and toss until it is well coated.
- Plate the pasta and top it with torn burrata.
- Sprinkle with toasted pine nuts, black pepper, and fresh basil.
- Serve immediately, drizzling with a bit of olive oil if desired.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Serve this delicious pasta warm, straight from the stove. Pair it with a light salad or some crusty bread to complete your meal. It’s also great as a side dish or for a potluck with friends.
How to Store Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat the dish within 2-3 days for the best flavor and texture. Reheat gently on the stovetop, adding a splash of water or olive oil to restore moisture.
Tips to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- Cook the rigatoni until just al dente to keep it from becoming mushy.
- Toast the pine nuts in a dry pan for a few minutes to bring out their flavor.
- Use fresh basil for garnish to enhance the dish’s presentation and flavor.
Variation
You can add grilled chicken or shrimp for extra protein. If you want to make it vegan, substitute the burrata with a cashew cheese or omit it altogether.
FAQs
1. Can I use a different type of pasta?
Yes! You can use any pasta you like, such as penne or fusilli.
2. Is there a substitute for burrata cheese?
If you can’t find burrata, you can use fresh mozzarella or ricotta cheese as a substitute.
3. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the pesto and cook the pasta ahead of time. Just combine them right before serving for the best results.
