Roasted Pine Nuts & Dried Cranberries Recipe
A bright and flavorful Lemon Pesto Rigatoni dish featuring creamy burrata, toasted pine nuts, and sweet dried cranberries. This easy-to-make pasta combines the zestiness of lemon with the aromatic richness of basil pesto, creating a perfect balance of savory and fresh flavors, ideal for a quick weeknight dinner or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 12 oz rigatoni (340 g)
Lemon Pesto Sauce:
- 1/2 cup basil pesto (120 g)
- Zest of 1 lemon
- 2 tablespoons lemon juice (30 ml)
- 3 tablespoons olive oil (45 ml)
- 2 tablespoons reserved pasta water (30 ml)
- Salt and black pepper, to taste
Toppings:
- 4 oz burrata, torn (115 g)
- 1/4 cup pine nuts, toasted (35 g)
- 1/2 cup dried cranberries (60 g)
Instructions
- Cook the pasta: Preheat a large pot of salted water and cook the rigatoni until al dente, usually about 11-13 minutes. Reserve 2 tablespoons of the pasta cooking water before draining the pasta.
- Prepare the lemon pesto sauce: In a large bowl, combine the basil pesto, lemon zest, lemon juice, olive oil, and reserved pasta water. Whisk together until the mixture is smooth and emulsified.
- Toss pasta with sauce: Add the hot drained rigatoni to the bowl with the lemon pesto sauce. Toss well to evenly coat the pasta. Then fold in the dried cranberries for a touch of sweetness and texture.
- Serve with toppings: Divide the pasta among serving plates. Top each portion with torn burrata cheese and sprinkle with toasted pine nuts. Season with black pepper to taste. Serve warm immediately for best flavor and texture.
Notes
- Reserve pasta water is important to help thin and bind the sauce to the pasta.
- For a nut-free version, omit pine nuts or substitute with toasted pumpkin seeds.
- Use fresh burrata for the creamiest texture; if unavailable, fresh mozzarella can be used as a substitute though less creamy.
- Adjust lemon juice and zest amounts based on your preference for tartness.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days; reheat gently to avoid cheese melting excessively.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg
Keywords: lemon pesto rigatoni, burrata pasta, roasted pine nuts, dried cranberries, easy Italian pasta recipe, vegetarian pasta, lemon pasta sauce