Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a delightful pasta dish that combines the vibrant flavors of lemon and basil. It brings a sunny twist to traditional pesto while creamy burrata adds richness. The toasted pine nuts give a lovely crunch, making this meal truly comforting and satisfying.

Why Make This Recipe

This recipe is perfect for busy weeknights or special occasions. It is easy to prepare and can be made in under 30 minutes. The combination of fresh ingredients and bold flavors makes it a pasta dish everyone will love. Plus, with both vegetarian and optional creamy variations, you can customize it to suit your taste!

How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Ingredients:

12 oz rigatoni pasta
1/3 cup basil pesto (store-bought or homemade)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup heavy cream (optional, for a creamier sauce)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons pine nuts
8 oz burrata cheese (2 small balls or 1 large)
Fresh basil leaves, for garnish
Grated Parmesan, optional for serving

Directions:

Cook the rigatoni in salted boiling water according to the package directions until it is al dente. Drain and set aside.
Meanwhile, toast the pine nuts in a small skillet over medium-low heat for 2–3 minutes, stirring constantly, until they turn golden brown. Set aside.
In a large skillet, heat the olive oil over medium heat. Stir in the pesto, lemon zest, and lemon juice.
If using, add the heavy cream and let the sauce warm through for about 2–3 minutes.
Add the cooked rigatoni to the skillet and toss well to coat with the sauce. Season with salt and pepper to taste.
Divide the pasta into serving bowls. Tear the burrata over the top, sprinkle with the toasted pine nuts, and garnish with fresh basil. Add grated Parmesan if desired.

How to Serve Lemon Pesto Rigatoni

Serve your Lemon Pesto Rigatoni warm with extra basil leaves on top. The creamy burrata should be fresh and soft, adding a luxurious touch. Pair it with a glass of white wine or a light salad for a complete meal.

How to Store Lemon Pesto Rigatoni

To store leftovers, place them in an airtight container in the refrigerator. Enjoy the pasta within 2-3 days for the best flavor and texture. If you want to reheat the dish, add a little olive oil or water to help it regain its moisture.

Tips to Make Lemon Pesto Rigatoni

For added flavor, consider using homemade basil pesto.
Adjust the lemon juices and zest according to your taste preference; add more for a zestier dish.
Make sure not to overcook the rigatoni to keep the pasta firm and perfect for tossing.

Variation

You can easily modify this recipe by adding grilled chicken, shrimp, or vegetables like cherry tomatoes and spinach for extra nutrition and flavor.

FAQs

Can I use another type of pasta?
Yes, you can use any pasta shape you like! However, rigatoni works well because its grooves hold the sauce perfectly.
Is burrata a must for this recipe?
While burrata adds a rich creaminess, you can substitute it with mozzarella or skip the cheese altogether for a lighter meal.
Can I make this dish vegan?
Yes! Use vegan pesto and skip the heavy cream. Substitute the burrata with a plant-based cheese or remove the cheese altogether.

Enjoy making and sharing this delicious Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts! It’s sure to impress your family and friends.