Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a delightful dish that comes together quickly and delivers fantastic flavors. The zesty lemon brightens the rich pesto, creating a perfect balance that tantalizes the taste buds. With its creamy burrata and crunchy pine nuts, this recipe is not only simple but can be customized to suit your preferences – making it perfect for busy weeknight dinners or impressive gatherings.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 550
Protein: 18 g
Carbohydrates: 50 g
Fat: 34 g
Fiber: 3 g
Sugar: 2 g
Sodium: 350 mg
Why Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a perfect combination of flavors and textures. The rigatoni holds onto the lemony, herby sauce wonderfully, and the burrata adds a luxurious creaminess that elevates the entire dish. Packed with fresh ingredients like arugula or spinach, it brings nutrition and vibrant color to your plate. Plus, it’s incredibly versatile; you can easily make it vegetarian, add proteins like grilled chicken, or even spice it up with red pepper flakes.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Step by Step
Ingredients
12 oz (340 g) rigatoni pasta
1/3 cup (80 ml) extra virgin olive oil
1/2 cup (120 g) basil pesto
1 lemon, zested and juiced
1/4 cup (25 g) grated Parmesan cheese
2 cups (60 g) fresh arugula or spinach
1/4 cup (30 g) roasted pine nuts
2 balls (200 g total) fresh burrata cheese
Salt and black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup (120 ml) of pasta water before draining. In a large skillet, heat olive oil over medium heat. Add the pesto, lemon zest, and lemon juice. Stir until warmed through. Add the cooked rigatoni to the skillet, tossing gently to coat. Gradually add reserved pasta water until the sauce reaches your desired creaminess. Stir in Parmesan and arugula or spinach until just wilted. Season with salt and pepper. Serve topped with torn burrata, roasted pine nuts, and a drizzle of olive oil. Garnish with extra lemon zest for brightness.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
This dish pairs beautifully with a simple side salad dressed in balsamic vinaigrette or a light vegetable dish. For a heartier meal, consider serving it alongside grilled chicken or shrimp. A crisp white wine like Sauvignon Blanc completes the experience perfectly.
How to Store Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove with a splash of olive oil or reserved pasta water. If you’d like to freeze the dish, omit the burrata before freezing. Once you’re ready to enjoy it again, thaw and then reheat, adding fresh burrata just before serving.
Expert Tips for Cooking Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- Ensure your pasta is al dente for the best texture.
- Use high-quality burrata for creaminess and flavor.
- Adjust the amount of reserved pasta water based on your preferred sauce consistency.
- Don’t skip the lemon zest; it enhances the dish’s freshness significantly.
- Toasted pine nuts add extra flavor and crunch, so don’t rush that step.
Delicious Variations of Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- For a spicy kick, add crushed red pepper flakes to the sauce.
- Incorporate other herbs, such as parsley or cilantro, for a fresh twist.
- Make it vegetarian by adding roasted vegetables like zucchini or bell peppers.
Conclusion
If you’re looking for a quick yet flavorful dish, Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is the answer. Its balance of creamy, zesty, and nutty flavors is sure to impress. Try making it today and discover why it’s such a beloved recipe!
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients
Pasta and sauce ingredients
- 12 oz rigatoni pasta
- 1/3 cup extra virgin olive oil
- 1/2 cup basil pesto Store-bought or homemade
- 1 unit lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 2 cups fresh arugula or spinach Can substitute with other greens
- 1/4 cup roasted pine nuts Toasted for added flavor
- 2 balls fresh burrata cheese Approximately 200 g total
- Salt and black pepper, to taste
Instructions
Cooking Pasta and Sauce
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat.
- Add the pesto, lemon zest, and lemon juice. Stir until warmed through.
- Add the cooked rigatoni to the skillet, tossing gently to coat.
- Gradually add reserved pasta water until the sauce reaches your desired creaminess.
- Stir in Parmesan and arugula or spinach until just wilted.
- Season with salt and pepper.
- Serve topped with torn burrata, roasted pine nuts, and a drizzle of olive oil.
- Garnish with extra lemon zest for brightness.
