Print

Lemon Pesto Rigatoni with Burrata & Toasted Almonds Recipe

Lemon Pesto Rigatoni with Burrata & Toasted Almonds Recipe
Print Recipe

★★★★★

4.8 from 18 reviews

A bright and creamy Lemon Pesto Rigatoni dish featuring fresh basil, toasted almonds, and zesty lemon, topped with soft burrata cheese and garnished with extra almonds and basil for a delightful texture and flavor contrast.

Ingredients

Scale

For the Pasta

  • 12 oz rigatoni pasta
  • Salt for boiling water

Lemon Pesto

  • 1 cup fresh basil leaves
  • ¼ cup toasted almonds (plus extra for garnish)
  • ⅓ cup grated Parmesan cheese
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • Salt & pepper to taste

Add-Ins

  • 8 oz burrata cheese, torn into pieces
  • ½ cup cherry tomatoes, halved (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Cook the Pasta: Boil the rigatoni in a large pot of salted water according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
  2. Prepare Lemon Pesto: In a food processor, combine fresh basil leaves, toasted almonds, grated Parmesan, garlic cloves, olive oil, lemon juice, and lemon zest. Blend until the mixture is smooth and creamy. Season with salt and pepper to your taste. If the pesto is too thick, add some of the reserved pasta water a little at a time to reach a creamy consistency.
  3. Combine Pasta & Pesto: Immediately toss the hot rigatoni with the prepared lemon pesto until the pasta is fully coated and evenly mixed.
  4. Add Burrata: Gently fold in the torn burrata cheese pieces and, if using, halved cherry tomatoes. The heat from the pasta will soften the burrata slightly, creating a luscious texture.
  5. Serve & Garnish: Plate the pasta and garnish with extra toasted almonds and fresh basil leaves. Optionally, drizzle with a little olive oil or sprinkle additional lemon zest to enhance the brightness before serving.

Notes

  • You can substitute toasted pine nuts or walnuts for almonds if preferred.
  • For a vegan version, replace Parmesan with a plant-based cheese alternative and burrata with a vegan cheese or omit completely.
  • The cherry tomatoes are optional but add a nice fresh burst of flavor and color.
  • Reserve pasta water is crucial for loosening the pesto to a nice consistency without diluting the flavor.
  • To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.

Nutrition

Keywords: Lemon pesto rigatoni, burrata pasta, toasted almonds, Italian pasta recipe, creamy lemon pesto, vegetarian pasta

Find it online: https://maicook.com/lemon-pesto-rigatoni-with-burrata-and-toasted-almonds-recipe/