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Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts

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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

  1. 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.
  2. In a food processor, add basil, garlic, pine nuts, Parmesan, lemon zest, lemon juice, salt, and pepper. Pulse to combine.
  3. With the processor running, stream in olive oil until smooth and creamy. Adjust seasoning to taste.
  4. 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.
  5. Transfer to serving dish or plates. Tear burrata over the top of the warm pasta.
  6. Sprinkle with roasted pine nuts, fresh basil, and optional lemon zest or red pepper flakes.
  7. 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.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-pesto-rigatoni-with-burrata-and-roasted-pine-nuts/