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Lemon Pesto Rigatoni with Burrata & Walnuts Recipe

Lemon Pesto Rigatoni with Burrata & Walnuts Recipe
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★★★★★

4.9 from 6 reviews

A bright and creamy Lemon Pesto Rigatoni featuring fresh basil, zesty lemon, crunchy walnuts, and luscious burrata cheese. This easy, flavorful pasta dish combines vibrant citrus notes with rich textures, perfect for a satisfying vegetarian dinner.

Ingredients

Scale

For the Pasta

  • 12 oz rigatoni
  • Salt for boiling water

Lemon Pesto

  • 1 cup fresh basil leaves
  • ¼ cup walnuts (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 & Garnish

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

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve ½ cup of the pasta cooking water and drain the rigatoni.
  2. Make Lemon Pesto: In a blender or food processor, combine fresh basil leaves, walnuts, grated Parmesan, garlic cloves, olive oil, lemon juice, and lemon zest. Blend until smooth, seasoning with salt and pepper to taste. Adjust the pesto’s consistency by adding reserved pasta water as needed for a creamy texture.
  3. Combine Pasta & Pesto: Toss the hot rigatoni with the lemon pesto until the pasta is evenly coated with the sauce.
  4. Add Burrata: Gently fold in the torn burrata pieces along with the optional cherry tomatoes, allowing the cheese to soften and meld with the warm pasta.
  5. Serve & Garnish: Plate the pasta and sprinkle with extra toasted walnuts and fresh basil leaves. Optionally, drizzle additional olive oil or sprinkle extra lemon zest over the top for added brightness before serving.

Notes

  • Use freshly grated Parmesan for the best flavor in the pesto.
  • Reserve some pasta water to adjust sauce consistency without diluting flavor.
  • Torn burrata adds creaminess—handle gently to keep soft texture.
  • Cherry tomatoes are optional but add a juicy, sweet contrast.
  • Toast walnuts lightly before adding to enhance their crunch and flavor.
  • This recipe is vegetarian but can be made vegan by substituting vegan cheese and nutritional yeast for Parmesan and burrata.

Nutrition

Keywords: Lemon Pesto Rigatoni, Burrata Pasta, Walnut Pesto, Vegetarian Pasta, Italian Recipe, Lemon Pasta, Creamy Pesto

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