Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
A quick and flavorful dish combining zesty lemon, rich pesto, creamy burrata, and crunchy pine nuts, perfect for weeknight dinners or gatherings.
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.
Notes
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 freezing, omit burrata before freezing and add fresh burrata before serving.