This lemon pesto rigatoni is a bright, creamy, and flavorful pasta dish that combines fresh basil, zesty lemon, and rich olive oil with tender rigatoni. Finished with silky burrata and crunchy roasted pine nuts, it feels both comforting and elegant.
Why You’ll Love This Recipe
This recipe is quick enough for a weeknight but impressive enough for guests. The lemon pesto adds freshness and balance, the burrata melts beautifully into the warm pasta, and the toasted pine nuts bring a satisfying crunch. It is simple, vibrant, and full of Mediterranean-inspired flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 g rigatoni pasta
1 tablespoon salt (for pasta water)
For the lemon pesto sauce
2 packed cups fresh basil leaves (about 50 g)
2 garlic cloves
1/3 cup pine nuts (about 45 g), plus extra for topping
1/2 cup finely grated Parmesan cheese (about 50 g)
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil (120 ml)
1/2 teaspoon salt
1/4 teaspoon black pepper
Toppings
200 g burrata cheese (1 large ball or 2 small balls)
2 tablespoons roasted pine nuts
Fresh basil leaves, for garnish
Extra lemon zest, optional
1/4 teaspoon crushed red pepper flakes, optional
Directions
Bring a large pot of water to a boil. Add the salt, then cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
To make the lemon pesto, add the basil leaves, garlic, pine nuts, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper to a food processor. Pulse several times until roughly combined.
With the processor running, slowly stream in the olive oil until the pesto becomes smooth and creamy. Taste and adjust seasoning if needed.
Add the cooked rigatoni to a large bowl or pan. Spoon the lemon pesto over the pasta and toss well. Add a little reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta and looks glossy.
Transfer the pasta to a serving dish or individual plates. Tear the burrata gently over the warm pasta. Sprinkle with roasted pine nuts, fresh basil leaves, and extra lemon zest or red pepper flakes if using.
Serve immediately while the burrata is soft and creamy.
You can swap rigatoni with penne, fusilli, or orecchiette. For a peppery note, replace half of the basil with fresh arugula. Add roasted cherry tomatoes for sweetness or mix in grilled chicken or sautéed shrimp for extra protein.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil. Add fresh burrata after reheating for the best texture and flavor.
FAQs
Can I make the lemon pesto ahead of time?
Yes, the pesto can be made up to 2 days in advance and stored in the refrigerator in a sealed container.
What can I use instead of pine nuts?
Walnuts or almonds work well as substitutes and still provide a nice nutty flavor.
Is this recipe very lemony?
It is fresh and bright, but not overpowering. You can reduce the lemon juice slightly if you prefer a milder taste.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended, as dried basil will not give the same flavor or texture.
How do I keep burrata creamy?
Add the burrata just before serving so it gently melts into the warm pasta without overcooking.
Is this dish suitable for vegetarians?
Yes, this recipe is fully vegetarian.
Can I make this dairy-free?
You can omit the Parmesan and burrata and use nutritional yeast for a dairy-free alternative, though the flavor will change.
Should I toast the pine nuts?
Yes, toasting them in a dry pan for a few minutes enhances their flavor significantly.
Can I serve this pasta cold?
It is best served warm, but it can also be enjoyed as a room-temperature pasta salad.
What oil works best for pesto?
Extra virgin olive oil gives the best flavor and aroma for pesto sauces.
Conclusion
Lemon pesto rigatoni with burrata and roasted pine nuts is a fresh, comforting, and elegant pasta dish that highlights simple ingredients at their best. With its vibrant flavors and creamy finish, it is a recipe you will want to make again and again.
Lemon pesto rigatoni with burrata and roasted pine nuts is a bright and creamy pasta dish that combines fresh basil, zesty lemon, and silky burrata for a comforting yet elegant meal. Perfect for weeknights or entertaining.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Boiling, Blending
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
400 g rigatoni pasta
1 tablespoon salt (for pasta water)
2 packed cups fresh basil leaves (about 50 g)
2 garlic cloves
1/3 cup pine nuts (about 45 g), plus extra for topping
1/2 cup finely grated Parmesan cheese (about 50 g)
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil (120 ml)
1/2 teaspoon salt
1/4 teaspoon black pepper
200 g burrata cheese (1 large or 2 small balls)
2 tablespoons roasted pine nuts
Fresh basil leaves, for garnish
Extra lemon zest, optional
1/4 teaspoon crushed red pepper flakes, optional
Instructions
Bring a large pot of water to a boil. Add salt and cook rigatoni until al dente. Reserve 1/2 cup of pasta water, then drain.
In a food processor, add basil, garlic, pine nuts, Parmesan, lemon zest, lemon juice, salt, and pepper. Pulse to combine.
With the processor running, stream in olive oil until smooth and creamy. Adjust seasoning to taste.
Add cooked rigatoni to a bowl or pan. Toss with lemon pesto, adding pasta water a little at a time until the sauce is glossy and coats the pasta.
Transfer to serving dish or plates. Tear burrata over the top of the warm pasta.
Sprinkle with roasted pine nuts, fresh basil, and optional lemon zest or red pepper flakes.
Serve immediately while the burrata is soft and creamy.
Notes
Swap rigatoni with penne, fusilli, or orecchiette.
Use arugula with basil for a peppery twist.
Add grilled chicken or shrimp for more protein.
Walnuts or almonds can replace pine nuts.
Add burrata only when ready to serve for best texture.
