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Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts Recipe

Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts Recipe
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★★★★★

4.9 from 19 reviews

Lemon Pesto Rigatoni with Burrata & Toasted Hazelnuts is a vibrant and creamy pasta dish combining the zesty brightness of lemon with rich basil pesto, creamy burrata cheese, and crunchy toasted hazelnuts for delightful texture contrast. This easy-to-make Italian-inspired meal bursts with fresh flavors and makes for an elegant yet simple lunch or dinner.

Ingredients

Scale

For the Pasta

  • 300g rigatoni (or penne)
  • 1 tbsp salt (for boiling water)

For the Lemon Pesto Sauce

  • ½ cup basil pesto (store-bought or homemade)
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 1–2 tbsp fresh lemon juice
  • ¼ cup Parmesan cheese, grated
  • ¼ cup pasta water (to loosen if needed)
  • Black pepper, to taste

Toppings

  • 1–2 burrata balls (torn into pieces)
  • ¼ cup hazelnuts, toasted & chopped
  • Fresh basil, for garnish
  • Optional: red pepper flakes or extra lemon zest

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions (usually about 10-12 minutes). Reserve ¼ cup of the pasta cooking water before draining the pasta.
  2. Toast Hazelnuts: While the pasta cooks, heat a dry skillet over medium heat. Add the hazelnuts and toast them for 3–5 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and roughly chop. Set aside.
  3. Make Lemon Pesto Sauce: In the same skillet, warm 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the basil pesto, lemon zest, lemon juice, and grated Parmesan cheese. Mix gently. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to a creamy consistency.
  4. Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the lemon pesto sauce. Toss well to coat all the pasta evenly. Season with freshly ground black pepper and adjust lemon juice to taste for extra brightness.
  5. Serve: Transfer the coated pasta to serving plates or a large bowl. Tear the burrata balls over the hot pasta so the creamy cheese melts slightly. Sprinkle the chopped toasted hazelnuts evenly on top.
  6. Finish and Garnish: Garnish with fresh basil leaves. For an optional kick, sprinkle red pepper flakes or additional lemon zest over the dish before serving for extra flavor and color.

Notes

  • Use fresh lemon juice and zest for the best bright flavor.
  • You can substitute pecans or walnuts if hazelnuts are unavailable.
  • Adjust the amount of lemon juice depending on your preferred tartness.
  • Reserve pasta water carefully to help achieve a nice sauce consistency.
  • Store any leftover pasta separately from burrata to prevent the cheese from becoming watery.

Nutrition

Keywords: Lemon pesto pasta,burrata pasta,rigatoni recipe,Italian pasta dish,toasted hazelnuts pasta

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