If you are searching for a vibrant, fresh, and utterly indulgent pasta dish, look no further than this Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe. It’s the perfect harmony of zesty lemon, fragrant basil, and the creamy, luscious surprise of burrata cheese, all brought together with the satisfying bite of rigatoni pasta. The roasted pine nuts add a delightful crunch and a toasty depth that makes every bite irresistible. Whether you’re aiming to impress guests or elevate a simple weeknight dinner, this recipe embodies comfort and elegance in each forkful.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, working together to create a dish that’s bursting with flavor and offers a wonderful balance of texture and color. These fresh and pantry staples ensure your meal is both delicious and visually stunning.
- 12 oz rigatoni pasta: The tube shape captures the pesto beautifully, ensuring every bite is flavorful.
- 1 cup fresh basil leaves: The star herb that delivers vibrant green color and aromatic freshness.
- 1/4 cup pine nuts, toasted: Adds a rich, nutty crunch that complements the creamy cheese.
- 1/4 cup Parmesan cheese, grated: Brings savory, umami depth to the pesto sauce.
- 1/4 cup extra virgin olive oil: Creates a silky texture and unifies all the flavors effortlessly.
- 1 garlic clove: Adds a subtle kick and enhances the overall complexity of the sauce.
- 1 tbsp lemon zest: Infuses bright citrus notes that elevate the freshness of the dish.
- 2 tbsp fresh lemon juice: Brings a lively tang that balances the richness of the cheese.
- 1 ball burrata cheese: The creamy centerpiece that melts over the warm pasta for luscious indulgence.
- Salt and pepper, to taste: Essential seasonings that highlight and refine the dish’s flavors.
- Fresh basil leaves for garnish: Adds an extra pop of color and aroma when serving.
How to Make Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. This step is crucial since the salt seasons the pasta from within. Cook the rigatoni until it’s perfectly al dente—tender but with a little chewiness that holds up well to the creamy pesto. Drain the pasta, but don’t toss out the pasta water; reserving half a cup will come in handy for smoothing out the sauce later.
Step 2: Prepare the Lemon Basil Pesto
While the rigatoni cooks, gather your fresh basil leaves, toasted pine nuts, Parmesan cheese, garlic, lemon zest, lemon juice, and olive oil. Place everything in a food processor or blender and pulse away until you get a gorgeously smooth, creamy pesto. If it feels too thick, add a splash of the reserved pasta water to help it along—that silky, slightly starchy water is a fantastic natural emulsifier.
Step 3: Combine Pasta and Pesto
Now for the magic moment: toss your warm rigatoni in the pesto sauce until every piece is evenly coated in that vibrant, fragrant mixture. This is why cooking the pasta al dente is so important—it holds onto the sauce without becoming mushy. If needed, add a touch more reserved pasta water here to achieve that perfect clingy texture.
Step 4: Add Burrata and Pine Nuts
Transfer the dressed rigatoni into your serving bowls and top each with torn pieces of luscious burrata cheese. The burrata slowly melts into the warm pasta, offering a creamy contrast to the zesty pesto. Sprinkle roasted pine nuts on top for a delightful crunch that works beautifully against the smooth cheese and tender pasta.
Step 5: Season and Garnish
Finish the dish with a drizzle of extra virgin olive oil, a scattering of fresh basil leaves for an herbaceous punch, and salt and pepper to taste. This final seasoning layer pulls everything together, enhancing the bright, rich, and nutty flavors of the dish.
How to Serve Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe
Garnishes
To elevate the presentation and flavor, garnish with an extra handful of toasted pine nuts and a few whole fresh basil leaves. If you want a pop of color, thin lemon slices or a light dusting of Parmesan add an elegant touch. Each garnish isn’t just for looks—they reinforce the flavors that make this recipe so special.
Side Dishes
This pasta pairs wonderfully with crisp, refreshing sides like a simple arugula salad dressed with lemon vinaigrette, or roasted vegetables such as asparagus or cherry tomatoes that complement the citrus and herb notes. A crusty, warm bread is a lovely addition to soak up every last bit of pesto.
Creative Ways to Present
For a stylish serving idea, consider plating the rigatoni in shallow bowls and arranging the burrata ball in the center, letting guests break it open themselves. You can also drizzle a bit of balsamic glaze over the top for a tangy sweetness that contrasts beautifully with the pesto’s brightness. If entertaining, individual portions in small ramekins topped with pine nuts make for elegant, shareable bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pasta and burrata separately in airtight containers and refrigerate. The pesto-dressed rigatoni will keep well for up to 2 days, but burrata is best eaten fresh or within 24 hours for its creamy texture.
Freezing
The rigatoni with pesto isn’t ideal for freezing due to the fresh basil and creamy cheese, which can lose their texture and flavor after thawing. It’s best to prepare this dish fresh to enjoy the full vibrancy of the Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe.
Reheating
When ready to enjoy leftovers, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving the burrata; instead, bring it to room temperature to preserve its signature creaminess and richness.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While rigatoni is perfect for holding the pesto, other pasta shapes like penne, fusilli, or farfalle also work wonderfully. Just make sure to cook them al dente for the best texture.
How do I toast pine nuts perfectly?
Toast pine nuts in a dry skillet over medium heat, stirring frequently until they are golden and fragrant. It only takes a few minutes, but watch carefully as they can burn quickly. This step really brings out their nutty flavor.
Is burrata cheese necessary?
Burrata gives this dish its creamy, indulgent character, but if you can’t find it, fresh mozzarella is a good substitute. Keep in mind burrata’s luscious texture really elevates the dish to something special.
Can I make the pesto ahead of time?
Yes! You can prepare the pesto a day ahead and store it in an airtight container in the fridge. Just drizzle a thin layer of olive oil on top to prevent browning. Bring it to room temperature before tossing with the pasta.
What if I don’t like garlic?
You can reduce or omit the garlic from the pesto, though it does add a subtle kick that balances the lemon and basil. If you prefer, try roasting the garlic first to mellow its flavor before blending.
Final Thoughts
This Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe is a vibrant celebration of fresh, simple ingredients coming together to create something truly memorable. Whether sharing with loved ones or treating yourself after a long day, its bright, creamy, and crunchy contrasts will keep you coming back for more. Give it a try—you’ll find it quickly becoming your go-to for a delicious Italian-inspired meal that feels both effortless and luxurious.
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Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A bright and creamy Lemon Pesto Rigatoni featuring fresh basil, zesty lemon, and rich burrata cheese, topped with roasted pine nuts for a delightful crunch. This quick 25-minute pasta dish is perfect for a flavorful weeknight dinner or casual entertaining.
Ingredients
Pasta
- 12 oz rigatoni pasta
Pesto Sauce
- 1 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- 1 garlic clove
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Toppings & Garnish
- 1 ball burrata cheese
- Salt and pepper, to taste
- Fresh basil leaves for garnish
- Extra roasted pine nuts for garnish
- Drizzle of olive oil (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water for later use.
- Make Pesto Sauce: While the pasta cooks, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic clove, lemon zest, lemon juice, and extra virgin olive oil in a food processor or blender. Blend until smooth, adding a bit of the reserved pasta water as needed to create a creamy consistency.
- Toss Pasta with Pesto: In a large bowl, toss the cooked rigatoni with the prepared lemon basil pesto. Add more reserved pasta water gradually if needed to ensure the sauce evenly coats the pasta and is smooth.
- Plate and Add Burrata: Transfer the coated pasta to serving bowls. Tear the burrata cheese into pieces and place it on top of the pasta, allowing the creamy cheese to melt slightly into the warm pasta.
- Garnish: Sprinkle extra roasted pine nuts and fresh basil leaves over the pasta. Drizzle with a little olive oil if desired. Season with salt and freshly ground black pepper to taste.
- Serve: Serve immediately while warm for the best flavor and texture experience. Enjoy your fresh lemon pesto rigatoni with the rich, creamy burrata!
Notes
- Reserve pasta water as it helps in emulsifying the pesto and pasta together for a silky finish.
- Use freshly toasted pine nuts for a better flavor and crunch.
- Burrata is a fresh cheese; tear gently to keep its creamy texture intact on the pasta.
- Adjust lemon juice according to your taste preference for tanginess.
- This dish is best served immediately, as burrata cheese softens and melts quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
