Description
A delightful pasta dish that combines vibrant flavors of lemon and basil with creamy burrata and toasted pine nuts.
Ingredients
Scale
- 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)
- 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
Instructions
- Cook the rigatoni in salted boiling water according to the package directions until al dente. Drain and set aside.
- Toast the pine nuts in a small skillet over medium-low heat for 2–3 minutes, stirring constantly, until 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.
Notes
For added flavor, use homemade basil pesto. Adjust the lemon juice and zest according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: lemon, pesto, rigatoni, pasta, burrata, vegetarian