Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
A bright and creamy pasta dish combining rich pesto, refreshing lemon, and luxurious burrata cheese, perfect for any occasion.
Ingredients
Pasta and Sauce
- 8 oz rigatoni pasta Can substitute with penne or spaghetti.
- 1/4 cup pesto Store-bought or homemade.
- 1 each lemon Zest and juice.
- 1 tablespoon olive oil Extra virgin recommended.
- to taste none salt and pepper For seasoning.
Toppings
- 1/4 cup pine nuts Toast lightly to avoid burning.
- 2 each burrata balls Can substitute with fresh mozzarella if needed.
- to taste none fresh basil leaves For garnish.
Instructions
Cooking the Pasta
- Cook rigatoni in salted boiling water according to package directions. Drain, reserving 1/4 cup of pasta water.
Preparing the Sauce
- 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.
Serving
- Plate pasta and top each serving with a torn burrata ball. Sprinkle toasted pine nuts and garnish with fresh basil.
- Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator; best eaten within 2 days. Reheat gently on the stovetop.