Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe

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If you’re craving a dish that sparkles with freshness and creamy indulgence, your search ends here with Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. This recipe boasts tender rigatoni drenched in a zesty, herb-packed lemon pesto that dances on your palate. What truly takes it to the next level is the luxurious burrata cheese melting atop the pasta, paired with the satisfying crunch of roasted pine nuts. Every bite offers a perfect balance of bright citrus, nutty richness, and silky texture—making this dish a new favorite for weeknight dinners or special gatherings alike.

Ingredients You’ll Need

Gathering these simple yet vibrant ingredients sets the stage for a sensational meal. Each component plays a crucial role in building layers of flavor, texture, and color that make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts so irresistible.

• 12 oz rigatoni pasta: The ridged tubes are perfect for catching every bit of luscious pesto sauce.
• 1 cup fresh basil leaves: Offers that iconic bright, aromatic essence foundational to any great pesto.
• ¼ cup grated Parmesan cheese: Adds a salty, nutty depth that enriches the pesto’s creaminess.
• 2 cloves garlic: Provides a mellow, savory backbone without overpowering the dish’s brightness.
• ¼ cup pine nuts: Toasted lightly, they bring a buttery crunch and subtle earthiness essential to pesto’s character.
• ½ cup olive oil: Infuses richness and smoothness, binding all pesto ingredients beautifully.
• Juice and zest of 1 lemon: Bursting with citrus brightness that elevates and freshens the entire plate.
• Salt and black pepper, to taste: Simple seasonings that highlight and balance every flavor.
• 1 ball burrata cheese: The star topping—creamy, milky, and decadently soft, it’s the perfect pillow atop warm pasta.
• 2 tbsp roasted pine nuts: A finishing sprinkle for added texture and nutty contrast.
• Fresh basil leaves, for garnish: Adds a final pop of green and herbal aroma that’s simply irresistible.

How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Step 1: Cook the Rigatoni

Begin by cooking the rigatoni according to the package directions, until al dente. This is key so the pasta maintains a satisfying bite that holds up well beneath the luscious pesto sauce. Don’t forget to reserve ½ cup of the pasta water before draining, as it will become your secret weapon to achieve a creamy, silky sauce texture.

Step 2: Prepare the Lemon Pesto

Next, create the heart of this dish: the lemon pesto. Combine fresh basil leaves, grated Parmesan, garlic cloves, pine nuts, the juice and zest of one lemon, olive oil, salt, and pepper in a food processor. Blend everything until it’s perfectly smooth and vibrant green. The lemon’s zing combined with the nutty pine nuts and velvety olive oil provides a fresh, creamy sauce that tastes like sunshine on a plate.

Step 3: Toss Rigatoni with Lemon Pesto

Toss the cooked rigatoni with your fresh lemon pesto. Add the reserved pasta water bit by bit to loosen the sauce, allowing it to coat every curve and ridge of the rigatoni with silky perfection. This step guarantees the sauce clings elegantly, making every forkful absolutely delightful.

Step 4: Assemble with Burrata & Roasted Pine Nuts

Transfer the pesto-coated rigatoni to a serving dish and tear the burrata cheese over the top. The creamy, milky cheese melts gently from the warmth of the pasta, adding luscious richness. Sprinkle the final touch of roasted pine nuts and fresh basil leaves on top for that extra crunch and herby brightness.

How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Garnishes

For an eye-catching and flavor-boosting finish, garnishing with torn basil leaves and a scattering of roasted pine nuts adds vibrant color and satisfying crunch. A light drizzle of extra virgin olive oil or a few curls of lemon zest can add even more freshness and visual appeal to your beautiful pasta bowl.

Side Dishes

This pasta shines wonderfully alongside crisp, simple sides like a lemony arugula salad or garlic-roasted vegetables. A crusty slice of artisan bread is also fantastic to soak up any leftover pesto and creamy cheese—turning your meal into a full sensory experience.

Creative Ways to Present

For a dinner party, consider serving the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts in individual shallow bowls topped with a generous burrata ball in the center. Present extra pesto and pine nuts on the side so guests can customize their plates. A final shower of microgreens or edible flowers makes it feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate to preserve its creamy texture and add it fresh at serving time. The pasta and pesto will maintain their flavors but may thicken slightly, so a splash of olive oil or reserved pasta water can revive it when reheating.

Freezing

This dish is best enjoyed fresh, as freezing tends to affect the texture of both the cheese and pesto. If you must freeze, keep the pasta and pesto mixture separate from the burrata and pine nuts, and thaw gently overnight in the fridge before reheating.

Reheating

Reheat leftover Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts gently in a skillet over low heat, adding a little olive oil or reserved pasta water to loosen the sauce. Avoid microwaving if possible to maintain the pesto’s vibrant flavor and the pasta’s texture. Add fresh burrata and garnishes after warming for the best experience.

FAQs

Can I use other types of pasta instead of rigatoni?

Absolutely! While rigatoni is ideal for holding onto the creamy lemon pesto, penne, farfalle, or fusilli can work nicely as well.

What can I substitute for burrata if I can’t find it?

If burrata isn’t available, fresh mozzarella or stracciatella cheese can offer a similar creamy texture, though burrata remains unmatched for its rich melt-in-your-mouth quality.

How do I roast pine nuts properly?

Roasting pine nuts is simple: place them in a dry skillet over medium heat, stirring frequently until golden brown and fragrant—usually just a few minutes. Keep a close eye to prevent burning.

Is this recipe suitable for vegans?

This recipe contains cheese and pine nuts, so it’s not vegan. However, you can make a vegan version by substituting Parmesan with nutritional yeast and using a plant-based burrata alternative or simply omitting the cheese.

Can I make the lemon pesto ahead of time?

Yes! Lemon pesto can be made up to 2 days ahead and refrigerated in an airtight container. Bring it to room temperature and stir well before tossing with your pasta for the freshest flavor.

Final Thoughts

Sharing Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts with friends and family feels like handing over a little joy on a plate. It’s a dish that’s both impressive and effortless, bursting with bright, creamy, and nutty notes that comfort and delight at the same time. I encourage you to give it a try—you might just find your new go-to pasta that everyone will keep asking for again and again.

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