If you’re craving a pasta dish that bursts with brightness and creaminess, then this Lemon Pesto Rigatoni with Burrata & Toasted Almonds is going to be your new go-to. Imagine tender rigatoni cozied up in a vibrant, zesty lemon basil pesto, topped with pillowy burrata cheese that melts into every nook, and finished with the satisfying crunch of toasted almonds. The marriage of fresh herbs, nutty textures, and luscious cheese creates a dish that’s both comforting and exciting on the palate — perfect for a weeknight dinner or an impressive meal to share with friends. Once you try this Lemon Pesto Rigatoni with Burrata & Toasted Almonds, it’s sure to earn a permanent spot in your recipe collection.

Lemon Pesto Rigatoni with Burrata & Toasted Almonds Recipe - Recipe Image

Ingredients You’ll Need

To whip up this delightful Lemon Pesto Rigatoni with Burrata & Toasted Almonds, you’ll want to gather a handful of simple, fresh ingredients that each play a crucial role in delivering those amazing flavors and textures. From the peppery basil to crunchy almonds and creamy burrata, every component shines in harmony.

12 oz rigatoni pasta: The perfect pasta shape to trap that luscious pesto sauce in every hollow.
Salt for boiling water: Essential for seasoning the pasta right from the start.
1 cup fresh basil leaves: Bright and fragrant, the star herb of the lemon pesto.
¼ cup toasted almonds (plus extra for garnish): Adds a toasty crunch and nutty depth to the pesto and as a topping.
⅓ cup grated Parmesan cheese: Brings salty, savory richness that balances the lemon’s tartness.
2 garlic cloves: Provides a subtle kick of aromatic flavor to the pesto.
3 tbsp olive oil: Creates a silky texture that binds all the ingredients together smoothly.
2 tbsp lemon juice: Infuses the pesto with bright citrus acidity.
Zest of 1 lemon: Intensifies the lemon’s fragrance and flavor without any bitterness.
Salt & pepper to taste: Simple seasonings to bring all the flavors into perfect balance.
8 oz burrata cheese, torn into pieces: Creamy, dreamy cheese that adds indulgence to the final dish.
½ cup cherry tomatoes, halved (optional): Adds a pop of sweetness and color.
Fresh basil leaves for garnish: Finishes the dish with a burst of freshness and a pretty presentation.

How to Make Lemon Pesto Rigatoni with Burrata & Toasted Almonds

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook it according to the package instructions until it’s al dente — tender but still with a slight bite. Before draining, scoop out half a cup of the starchy pasta water; this reserve will help loosen the pesto to the perfect consistency later.

Step 2: Prepare Lemon Pesto

While the pasta cooks, grab your food processor and toss in fresh basil, toasted almonds, grated Parmesan, garlic cloves, olive oil, lemon juice, and the zest of one lemon. Pulse everything until you get a beautifully smooth, creamy pesto. If it feels too thick, gradually add a splash of the reserved pasta water until it reaches that perfect silky sauce texture. Finally, season with salt and pepper, tasting as you go — the lemon pesto should sing with brightness and balanced richness.

Step 3: Combine Pasta & Pesto

Return your drained rigatoni to the pot or a large mixing bowl, then pour over the freshly made lemon pesto. Toss gently but thoroughly so each rigatoni tube is coated with that luscious sauce. The heat from the pasta will help meld the flavors together beautifully.

Step 4: Add Burrata

Next, fold in torn pieces of burrata cheese and, if you’re using them, halved cherry tomatoes. The warm pasta slightly softens the burrata, turning it into a creamy layer of comfort throughout the dish. This contrast between the chewy pasta, smooth cheese, and popping tomatoes is absolute magic.

Step 5: Serve & Garnish

Plate your Lemon Pesto Rigatoni with Burrata & Toasted Almonds in generous portions. Sprinkle extra toasted almonds and fresh basil leaves on top for that final touch — these garnishes bring an irresistible crunch and herbal freshness. If you want to amp up the brightness, drizzle a little olive oil or add a pinch more lemon zest before serving. Every forkful is a celebration of texture and flavor.

How to Serve Lemon Pesto Rigatoni with Burrata & Toasted Almonds

Garnishes

Garnishing this dish is as important as the main components. Extra toasted almonds provide delightful crunch, while fresh basil leaves add vibrant color and a refreshing herbal note. For an extra pop, you can add a touch of lemon zest or a drizzle of high-quality olive oil. These finishing touches elevate the dish from delicious to downright irresistible.

Side Dishes

This Lemon Pesto Rigatoni with Burrata & Toasted Almonds pairs beautifully with light, fresh side dishes. Consider a crisp arugula salad with a lemon vinaigrette or some roasted asparagus to echo the citrus notes. For those wanting a heartier meal, garlic bread or a rustic baguette works well to mop up any remaining pesto and creamy cheese.

Creative Ways to Present

For a fun twist, serve this pasta in small individual bowls to showcase the ribbons of green pesto with ribbons of burrata melting through. You can also layer it in a clear glass serving dish to display the colors and textures. Adding edible flowers or microgreens as a final flourish makes it look restaurant-worthy and perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of your Lemon Pesto Rigatoni with Burrata & Toasted Almonds, store them in an airtight container and refrigerate for up to 2 days. The burrata’s delicate texture will change slightly, but reheating gently helps keep the flavors intact. For best texture, add a splash of water when reheating to loosen the sauce.

Freezing

Because burrata cheese doesn’t freeze well, this dish is best enjoyed fresh or within a couple of days refrigerated. However, you can freeze the lemon pesto separately in a small container or ice cube trays for up to 3 months. Thaw and toss with freshly cooked pasta when you’re ready for a quick version of this recipe.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a little water or olive oil to keep the sauce creamy. Avoid microwaving at high heat to prevent the burrata from breaking down too much. Stir frequently until warmed through, then serve immediately with a fresh sprinkle of basil and almonds.

FAQs

Can I use other nuts instead of almonds in Lemon Pesto Rigatoni with Burrata & Toasted Almonds?

Absolutely! While toasted almonds provide a lovely crunch and flavor, you can substitute with pine nuts, walnuts, or even cashews depending on your preference. Just toast them lightly to bring out the best flavor for your pesto.

Is burrata cheese necessary for this recipe?

Burrata truly elevates this dish with its creamy center that gently melts into the hot pasta. However, if you can’t find burrata, fresh mozzarella can be a good alternative, though it won’t have the same luxurious creaminess.

Can I make Lemon Pesto Rigatoni with Burrata & Toasted Almonds vegan?

You can! Swap the Parmesan for a vegan cheese or nutritional yeast and omit the burrata or replace it with a plant-based creamy cheese. The lemon pesto will still shine with its fresh, zesty flavors.

How long does the lemon pesto keep if made ahead of time?

Lemon pesto can be stored in an airtight container in the fridge for up to 3 days. The lemon flavor remains fresh, but it’s best enjoyed as soon as possible for peak vibrancy and color.

What wine pairs well with Lemon Pesto Rigatoni with Burrata & Toasted Almonds?

A crisp white wine like Sauvignon Blanc or a light Pinot Grigio pairs beautifully, as their acidity complements the brightness of the lemon and cuts through the richness of burrata flawlessly.

Final Thoughts

There’s something so joyful about a dish like Lemon Pesto Rigatoni with Burrata & Toasted Almonds — it brings freshness, creaminess, and a little crunch all in one comforting plate. Whether you’re cooking for yourself or sharing with loved ones, this recipe is easy to make and sure to impress with every bite. So grab those ingredients, get your pasta pot boiling, and treat yourself to a bowl of pure deliciousness that you’ll want again and again.