If you’re craving something bright, fresh, and a little indulgent, then this Lemon Pesto Rigatoni with Burrata & Walnuts is going to be your new absolute favorite. Imagine perfectly cooked rigatoni tossed in a zesty, creamy lemon-infused pesto that’s studded with crunchy walnuts and crowned with pillow-soft burrata cheese. This dish brings the perfect harmony of citrusy zing, herbaceous depth, and rich creaminess all in one bowl—making every bite a little celebration of flavor and texture. Whether it’s a weeknight treat or an impressive dish for guests, this recipe shines with simplicity and pure deliciousness.

Lemon Pesto Rigatoni with Burrata & Walnuts Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to making this Lemon Pesto Rigatoni with Burrata & Walnuts truly shine. Each component plays a crucial role, from the fragrant basil and fresh lemon boosting the pesto’s brightness to walnuts adding a lovely crunch and burrata bringing that luscious creaminess.

12 oz rigatoni: The ridged tubes are perfect for holding onto every bit of that luscious pesto.
Salt for boiling water: Properly salted water seasons the pasta from within as it cooks.
1 cup fresh basil leaves: The aromatic green heart of the pesto.
¼ cup walnuts (plus extra for garnish): Adds a satisfying crunch and nutty depth to the lemon pesto.
⅓ cup grated Parmesan: Brings umami and a salty richness to balance the lemon.
2 garlic cloves: A subtle kick that brightens and layers flavor in the pesto.
3 tbsp olive oil: Helps create a silky pesto that coats every rigatoni piece perfectly.
2 tbsp lemon juice: Infuses the sauce with refreshing citrus brightness.
Zest of 1 lemon: Adds an extra punch of lemon aroma and flavor.
Salt & pepper, to taste: Essential for seasoning the pesto just right.
8 oz burrata cheese, torn into pieces: The crowning jewel, adding creamy richness and a dreamy texture.
½ cup cherry tomatoes, halved (optional): For a pop of color and juicy freshness.
Fresh basil leaves for garnish: To finish with a burst of herbal brightness.

How to Make Lemon Pesto Rigatoni with Burrata & Walnuts

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil—don’t be shy with the salt here as it’s what seasons your pasta beautifully. Add your rigatoni and cook it according to package instructions until it’s perfectly al dente. Before draining, save half a cup of that pasta water as it will come in handy to loosen the pesto if needed.

Step 2: Make the Lemon Pesto

While the rigatoni cooks, throw fresh basil, walnuts, Parmesan, garlic, olive oil, lemon juice, and lemon zest into a food processor or blender. Pulse everything until you get a smooth but slightly textured pesto that shines with fresh lemon flavor. Taste and season with salt and pepper. If the pesto feels too thick, add some reserved pasta water a little at a time until it reaches the perfect creamy consistency to coat your pasta.

Step 3: Combine Pasta & Pesto

Once drained, return your rigatoni to the pot or transfer to a large mixing bowl. Toss the hot pasta with the vibrant lemon pesto until every rigatoni tube is luxuriously coated. The warmth helps the flavors meld together beautifully.

Step 4: Add Burrata & Optional Cherry Tomatoes

Gently fold in the torn pieces of burrata. This soft, luscious cheese will start to melt into the pasta, making it irresistibly creamy. If you’re using cherry tomatoes, add them here for a burst of juicy sweetness and lovely color contrast.

Step 5: Serve & Garnish

Plate your pasta generously, then sprinkle with toasted walnuts and fresh basil leaves for a final touch of crunch and herbaceous aroma. An optional drizzle of good olive oil or extra lemon zest will add an extra layer of freshness right before serving.

How to Serve Lemon Pesto Rigatoni with Burrata & Walnuts

Garnishes

Enhance the dish by adding extra toasted walnuts for crunch, fresh basil leaves for an herbal kick, or even a sprinkle of chili flakes for subtle heat. A light drizzle of high-quality olive oil or a few lemon zest curls can elevate the presentation and flavor beautifully.

Side Dishes

This Lemon Pesto Rigatoni with Burrata & Walnuts pairs wonderfully with a crisp mixed green salad dressed simply with lemon vinaigrette to keep things light and bright. Garlic bread or a crusty baguette is perfect for soaking up any leftover pesto and luscious burrata goodness on your plate.

Creative Ways to Present

For a fun twist, serve this pasta in individual shallow bowls topped with an extra burrata ball for guests to tear into as they please. Or transform it into a cold pasta salad the next day by chilling it with a bit of extra lemon juice and olive oil—still bursting with vibrant flavors but perfect for a picnic or light lunch!

Make Ahead and Storage

Storing Leftovers

If you have leftovers of Lemon Pesto Rigatoni with Burrata & Walnuts, store them in an airtight container in the refrigerator. Burrata’s creamy texture may become a bit denser once chilled, but the pasta will keep its flavor. Add fresh basil and toasted walnuts just before serving to restore freshness.

Freezing

Freezing isn’t recommended for this dish because burrata’s delicate texture doesn’t hold up well after thawing, and the pesto’s fresh lemon flavor can dull. If you want to freeze leftovers, consider freezing just the pasta without burrata and add fresh cheese when reheating.

Reheating

When reheating, gently warm the pasta over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid high heat to preserve the fresh lemon notes. Add fresh burrata or a spoonful of cream at serving time to recapture that luxurious texture.

FAQs

Can I use other nuts instead of walnuts?

Absolutely! Pine nuts or almonds work well in pesto and will give a different but delicious nuttiness. Walnuts, however, provide a lovely robust flavor that pairs exceptionally with lemon and basil.

Is burrata necessary or can I use another cheese?

Burrata adds a creamy, melty richness that really makes this dish special. You can substitute with fresh mozzarella or ricotta for a milder creaminess, but burrata’s texture and flavor truly elevate the experience.

How long does this pasta take to make?

From start to finish, this recipe takes about 20-25 minutes, making it a fantastic option for a quick yet impressive meal that never feels rushed.

Can I make the pesto ahead of time?

Yes, you can prepare the lemon pesto a day in advance and store it in the fridge in an airtight container. Bring it back to room temperature and add a little pasta water or olive oil before tossing with your rigatoni.

What wine pairs well with Lemon Pesto Rigatoni with Burrata & Walnuts?

A crisp, citrusy white wine like Sauvignon Blanc or a light Pinot Grigio complements the bright lemon and fresh basil flavors beautifully, balancing the richness of the burrata.

Final Thoughts

This Lemon Pesto Rigatoni with Burrata & Walnuts recipe is a delightful celebration of fresh ingredients and indulgent textures that you’ll want to make over and over again. It’s perfect for those days when you want a meal that feels both comforting and elevated with minimal effort. Go ahead, gather your ingredients, and treat yourself and your loved ones to a bowl of pure joy. I promise it’ll be a dish that lingers fondly in your memory long after the last bite.