Print

Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe

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

★★★★★

4.7 from 8 reviews

A bright and creamy Lemon Pesto Rigatoni featuring fresh basil pesto enlivened with lemon juice and zest, topped with luscious burrata cheese and crunchy roasted pine nuts. This vibrant Italian-inspired pasta dish offers a perfect balance of tangy, nutty, and cheesy flavors – perfect for a satisfying weeknight dinner or elegant gathering.

Ingredients

Scale

For the Rigatoni:

  • 12 oz rigatoni pasta
  • 1 cup fresh basil leaves
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ½ cup olive oil
  • Juice and zest of 1 lemon
  • Salt and black pepper, to taste

For Serving:

  • 1 ball burrata cheese
  • 2 tbsp roasted pine nuts
  • Fresh basil leaves, for garnish

Instructions

  1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water for later use.
  2. Prepare the Lemon Pesto: In a food processor, combine fresh basil leaves, grated Parmesan, garlic cloves, pine nuts, lemon juice, lemon zest, olive oil, salt, and black pepper. Blend until smooth, scraping down the sides as needed to create a creamy pesto sauce.
  3. Toss Pasta with Pesto: Place the cooked rigatoni in a large bowl and add the lemon pesto. Gradually mix in the reserved pasta water, a little at a time, until the sauce coats the pasta evenly and reaches a creamy consistency.
  4. Assemble and Serve: Transfer the dressed rigatoni to a serving dish. Tear the burrata cheese over the top to create a rich, creamy topping. Sprinkle with roasted pine nuts and garnish with fresh basil leaves. Serve immediately for best flavor and texture.

Notes

  • For a nuttier flavor, lightly toast pine nuts before adding them to the pesto.
  • You can substitute rigatoni with penne or other tubular pasta if preferred.
  • If burrata is unavailable, fresh mozzarella can be used, though the texture will be less creamy.
  • Adjust the amount of lemon juice to taste, especially if you prefer a more or less tangy pesto.
  • Store leftover pesto in an airtight container with a drizzle of olive oil on top to prevent browning.

Nutrition

Keywords: lemon pesto pasta, rigatoni recipe, burrata pasta, roasted pine nuts, Italian pasta dish, creamy pesto, vegetarian pasta

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