Roasted Pine Nuts & Dried Cranberries Recipe

If you’re craving a vibrant and delightful pasta dish that bursts with flavor and texture, this Lemon Pesto Rigatoni with Burrata, Roasted Pine Nuts & Dried Cranberries is an absolute showstopper. The combination of creamy burrata, zesty lemon pesto, and the nutty crunch from the roasted pine nuts pairs beautifully with the sweet tartness of dried cranberries, creating a wonderfully balanced and memorable meal. The Roasted Pine Nuts & Dried Cranberries add not only taste but also a texture that lifts this dish beyond the ordinary, making it perfect for both a casual dinner and a special gathering.

Ingredients You’ll Need

The magic in this recipe comes from a handful of simple but essential ingredients, each playing its role perfectly. Fresh basil pesto provides a fragrant herbal base, while the lemon zest and juice brighten the dish with a fresh zing. The creaminess of burrata contrasts with the crunchy, toasted pine nuts and chewy dried cranberries, all tied together by tender rigatoni pasta. Here’s everything you’ll want to gather before you start cooking:

• 12 oz rigatoni: Choose quality pasta for the best texture and to hold onto the sauce.
• 1/2 cup basil pesto: This provides the rich herb flavor that’s at the heart of the dish.
• Zest of 1 lemon: Adds a fresh, citrusy aroma that makes the pasta sing.
• 2 tablespoons lemon juice: Brings brightness and a subtle tang to balance the richness.
• 3 tablespoons olive oil: Smooths the sauce and adds a luscious mouthfeel.
• 2 tablespoons reserved pasta water: Helps loosen the sauce and helps it cling perfectly to the pasta.
• Salt and black pepper, to taste: Essential seasonings that elevate every bite.
• 4 oz burrata, torn: The creamy cheese that creates a luxurious texture contrast.
• 1/4 cup pine nuts, toasted: Adds a toasty crunch with a rich, nutty flavor.
• 1/2 cup dried cranberries: Sweet and tart, providing delightful bursts in every bite.

How to Make Roasted Pine Nuts & Dried Cranberries

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil and add the rigatoni. Cook until al dente, which usually means the pasta is tender but still has a slight bite in the center. This texture is crucial because it allows the sauce and toppings to really shine without the pasta becoming mushy. Once cooked, reserve a bit of that starchy pasta water before draining — this will come in handy shortly!

Step 2: Prepare the Lemon Pesto Sauce

In a large mixing bowl, combine the basil pesto with the freshly grated lemon zest, lemon juice, and olive oil. Whisk these together until smooth, then stir in the reserved pasta water little by little until you reach a silky consistency. This lemon pesto sauce is going to coat every rigatoni and infuse the dish with those lovely bright flavors.

Step 3: Toss Rigatoni with Sauce and Cranberries

Quickly toss the hot rigatoni in your lemon pesto sauce so the noodles soak up all those fresh, zesty notes. Then fold in the dried cranberries, which will provide chewy sweetness that plays off the rich pesto beautifully. This balance of textures and flavors makes the dish so addictive!

Step 4: Top with Burrata and Roasted Pine Nuts

To finish, scatter torn pieces of creamy burrata over the pasta, letting it gently melt into the warm rigatoni. Sprinkle your roasted pine nuts on top last to add a satisfying crunch and nutty aroma. If you love a touch of spice, a crack of black pepper finishes the dish perfectly.

How to Serve Roasted Pine Nuts & Dried Cranberries

Garnishes

Fresh basil leaves or a little extra lemon zest make wonderful garnishes that amplify the dish’s freshness and visual appeal. A drizzle of high-quality olive oil just before serving also elevates the flavors, making every bite vibrant and irresistible.

Side Dishes

This pasta pairs wonderfully with crisp, lightly dressed green salads or roasted seasonal vegetables. Think simple arugula with a squeeze of lemon or roasted asparagus with a hint of garlic, which keep the meal light but satisfying alongside the richness of the burrata and pine nuts.

Creative Ways to Present

For a stunning presentation, serve the pasta in shallow bowls and arrange the Roasted Pine Nuts & Dried Cranberries on top rather than mixed through, so each guest gets a beautiful visual contrast. You can also offer extra burrata on the side so diners can add as much creamy indulgence as they like.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to two days. The flavors meld beautifully after resting, though the burrata is best added fresh when reheating to maintain its creamy texture.

Freezing

This dish is best enjoyed fresh and does not freeze well because the burrata and dried cranberries can change texture. If you must freeze, omit the cheese and add fresh when serving.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Add fresh torn burrata just before serving for the creamiest experience.

FAQs

Can I use other types of pasta?

Absolutely! While rigatoni’s ridges hold the sauce perfectly, penne, fusilli, or even farfalle would work nicely as well. Just choose a pasta that can catch the pesto and toppings well.

How do I toast pine nuts without burning them?

Toast pine nuts in a dry skillet over medium-low heat, stirring frequently. Keep a close eye on them because they can go from golden to burned very quickly.

Can I substitute dried cranberries with other dried fruit?

Yes, dried cherries or even chopped dried apricots can provide a similar sweet and tart contrast if you prefer a different flavor profile.

Is there a vegan version of this recipe?

You can skip the burrata or replace it with a vegan cheese alternative and ensure your pesto is dairy-free. The rest of the ingredients are naturally plant-based.

What if I don’t have fresh lemon zest?

Lemon zest is key for brightness, but if you don’t have fresh lemon, a small amount of good-quality bottled lemon juice can work in a pinch, though the flavor won’t be quite as vibrant.

Final Thoughts

This Lemon Pesto Rigatoni with Burrata, Roasted Pine Nuts & Dried Cranberries is a delightful celebration of flavor, texture, and color, and I truly hope you give it a try in your kitchen. The way the Roasted Pine Nuts & Dried Cranberries elevate the dish makes every bite unforgettable, whether it’s a cozy weeknight dinner or a dish to impress guests. Happy cooking and even happier eating!

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