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Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe

Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
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★★★★★

5 from 9 reviews

A vibrant and creamy Lemon Pesto Rigatoni featuring fresh basil pesto blended with bright lemon zest and juice, topped with luscious burrata cheese, roasted pine nuts, and Parmesan. This dish balances zesty citrus flavors with rich, nutty notes for a deliciously refreshing pasta experience.

Ingredients

Scale

For the Pasta

  • 400 g rigatoni pasta
  • Salt, for boiling water

For the Lemon Pesto Sauce

  • ¾ cup basil pesto
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic, finely grated
  • Black pepper to taste

For Topping

  • 2 balls burrata cheese
  • ¼ cup pine nuts
  • 2 tablespoons grated Parmesan cheese
  • Fresh basil leaves (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta water before draining the pasta.
  2. Roast the Pine Nuts: Heat a small dry skillet over medium-low heat. Toast the pine nuts for 2 to 3 minutes, stirring constantly, until they become lightly golden and fragrant. Remove from heat immediately and set aside.
  3. Make the Lemon Pesto Sauce: In a large bowl, whisk together the basil pesto, lemon zest, lemon juice, olive oil, finely grated garlic, and black pepper until the mixture is smooth and aromatic.
  4. Combine: Add the hot rigatoni to the lemon pesto sauce and toss gently to evenly coat the pasta. Gradually add the reserved pasta water, a little at a time, stirring as you go, to achieve a silky and glossy sauce texture.
  5. Assemble: Transfer the coated pasta to serving bowls. Tear the burrata cheese over the warm rigatoni. Finish by sprinkling the roasted pine nuts, grated Parmesan cheese, and fresh basil leaves if desired.

Notes

  • Use fresh lemon zest and juice for the brightest flavor.
  • Reserve pasta water to adjust the sauce consistency perfectly.
  • Toast pine nuts carefully to prevent burning; remove immediately once golden.
  • Burrata should be added just before serving to maintain its creamy texture.
  • Fresh basil leaves add an extra burst of flavor and color but are optional.
  • This dish pairs wonderfully with a crisp white wine or sparkling water with lemon.

Nutrition

Keywords: Lemon Pesto Rigatoni, Lemon Pesto, Burrata Pasta, Roasted Pine Nuts, Italian Pasta Recipe, Vegetarian Pasta

Find it online: https://maicook.com/lemon-pesto-rigatoni-with-burrata-and-roasted-pine-nuts-recipe-2/