Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts Recipe

Imagine twirling creamy, bright pasta coated in a vibrant lemon pesto sauce, crowned with luscious burrata and the delightful crunch of toasted hazelnuts—this is what you get with Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts. It is a dish that marries fresh, zesty flavors with rich textures, perfect for an impressive weeknight dinner or a cozy weekend treat. Every bite bursts with sunshine from the lemon and the comforting, nutty notes from the pesto and hazelnuts, making it a plate you’ll want to revisit again and again.

Ingredients You’ll Need

These simple ingredients come together effortlessly but play essential roles in creating the unforgettable flavor, texture, and color of the dish. From the peppery basil pesto to the creamy burrata, each component adds a unique quality that makes this recipe sing.

• 300g rigatoni (or penne): The ridges and tubes hold onto the sauce perfectly for the fullest flavor in every bite.
• 1 tbsp salt (for boiling water): Essential for seasoning the pasta from within as it cooks.
• ½ cup basil pesto (store-bought or homemade): The herbaceous heart of the sauce bringing bright, fresh basil and pine nut flavors.
• 1 tbsp olive oil: Adds silkiness to the sauce and helps release the flavors from the garlic.
• 1 garlic clove, minced: Infuses a gentle pungency that balances the lemon’s acidity.
• Zest of 1 lemon: Lifts the sauce with its fragrant citrus oils for brightness and aroma.
• 1–2 tbsp fresh lemon juice: Adds the perfect tang to brighten the pesto and enhance its complexity.
• ¼ cup Parmesan cheese, grated: Brings savory depth and umami, melting into the sauce for richness.
• ¼ cup pasta water (to loosen if needed): Uses the pasta’s own starches to bind and smooth the sauce perfectly to the pasta.
• Black pepper, to taste: Adds a warm, spicy note that balances the citrus and creaminess.
• 1–2 burrata balls (torn into pieces): The creamy center feels like a luxurious indulgence melting onto the warm pasta.
• ¼ cup hazelnuts, toasted & chopped: Adds a toasty crunch that contrasts beautifully with the soft burrata.
• Fresh basil, for garnish: A final herbaceous touch that enhances the aroma and visual appeal.
• Optional: red pepper flakes or extra lemon zest: For those who want a kick of heat or an extra layer of citrus punch.

How to Make Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of salted water to a boil—salting the water is key because it seasons the pasta internally as it cooks. Add the rigatoni (or penne if you prefer) and cook until al dente, meaning it’s tender but still offers a slight bite. Before you drain, remember to scoop out and reserve about ¼ cup of the starchy pasta water; this will help you create a silky sauce finish shortly.

Step 2: Toast the Hazelnuts

While the pasta cooks, warm a dry skillet over medium heat and add the hazelnuts. Toast them gently for 3 to 5 minutes, shaking the pan or stirring often to prevent burning. You’ll know they’re ready when they turn golden and release a fragrant, nutty aroma. Once toasted, roughly chop them and set aside—this crunch is what will elevate the whole dish.

Step 3: Prepare the Lemon Pesto Sauce

In a skillet, warm the olive oil just enough to release the fragrance of the minced garlic—about 30 seconds is perfect to avoid bitterness. Stir in the basil pesto, lemon zest, fresh lemon juice, and Parmesan cheese. Mix gently, then add the reserved pasta water a little at a time if the sauce feels too thick. This step ensures the sauce is luscious and coats every rigatoni tube beautifully.

Step 4: Combine and Season

Transfer the drained pasta into the skillet with your lemon pesto sauce and toss everything with care to ensure every piece of rigatoni is coated in that bright, creamy sauce. Season with freshly cracked black pepper and adjust lemon juice if you want even more! This part is all about balancing freshness and richness to your taste.

Step 5: Plate and Add Toppings

To serve, place the pasta on a plate or in a bowl while it’s still warm. Tear the burrata into large, creamy pieces and nestle them on top, letting the cheese soften and melt slightly against the pasta’s warmth. Sprinkle the toasted hazelnuts generously over everything, adding crunch and nutty depth. Finally, garnish with fresh basil and, if you’re feeling adventurous, a sprinkle of red pepper flakes or extra lemon zest for a pop of color and flavor.

How to Serve Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts

Garnishes

Fresh basil leaves add a fragrant brightness and a beautiful pop of green that contrast delightfully with the creamy burrata. If you love a bit of heat, red pepper flakes bring a gentle warmth that cuts through the rich sauce. A light sprinkle of lemon zest on top amplifies the citrus notes, making each bite refreshing and vibrant.

Side Dishes

This pasta shines on its own but pairs wonderfully with a crisp, simple green salad tossed in a light vinaigrette to balance the richness. Roasted or steamed seasonal vegetables—like asparagus, green beans, or snap peas—make excellent companions, adding both texture and color to your meal.

Creative Ways to Present

For a more elegant touch, serve the pasta family-style in a large shallow bowl or rustic wooden platter, encouraging everyone to share the burrata pieces and hazelnuts. You can also drizzle a little extra virgin olive oil on top just before serving and add a few edible flowers for a stunning, colorful finish that’s perfect for special occasions or dinner parties.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts in an airtight container in the fridge for up to 2 days. To keep the fresh flavors, it’s best to store the burrata separately and add it just before serving again.

Freezing

This dish is best enjoyed fresh due to the creamy burrata and fresh lemon components. While you could freeze the plain lemon pesto pasta without burrata, it may lose some texture and brightness upon thawing. The toasted hazelnuts may also soften, so freezing is generally not recommended for the full assembled dish.

Reheating

Reheat leftovers gently on the stovetop over low heat. Add a splash of water or olive oil to loosen the sauce as it warms, stirring often to avoid drying out. Once hot, add torn burrata fresh on top to restore that creamy finish and sprinkle some extra hazelnuts if you like.

FAQs

Can I use other types of pasta for Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts?

Absolutely! While rigatoni’s ridges and hollow shape hold the sauce beautifully, penne or other tube-shaped pasta like cavatappi or even fusilli will work wonderfully. Just ensure your pasta choice can carry the sauce well.

Is it possible to make the lemon pesto sauce from scratch?

Yes! Making homemade basil pesto is simple and tastes fantastic with fresh basil, pine nuts, Parmesan, garlic, and olive oil. Adding fresh lemon zest and juice to your pesto creates that signature bright flavor that makes this dish so special.

What if I don’t have burrata—what can I use instead?

As delicious as burrata is, fresh mozzarella or ricotta can be good substitutes. They won’t have the same creamy center, but they’ll add a lovely soft, milky element that complements the lemon pesto nicely.

How should I toast hazelnuts if I don’t want to use a stovetop pan?

You can toast hazelnuts in a preheated oven at 350°F (175°C) for about 8–10 minutes, stirring halfway through. Watch carefully to avoid burning and let them cool before chopping.

Can I prepare any parts of this dish in advance for easier weeknight cooking?

Yes, you can prepare the pesto sauce and toast the hazelnuts ahead of time. Keep them refrigerated until ready to use. The pasta should be cooked fresh for the best texture, but you can cook and chill it a few hours before if needed, then reheat gently when assembling.

Final Thoughts

If you’re craving a pasta dish that’s bursting with fresh, zesty flavors yet deeply comforting, you absolutely have to try making this Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts. It’s a feast of textures and tastes—the creamy cheese, crunchy nuts, bright lemon, and rich pesto—that come together in a way that feels both effortless and indulgent. Trust me, once you try it, this will quickly become one of your go-to favorite dinners.

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