If you are searching for a dish that beautifully balances freshness, creaminess, and a touch of crunch, the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe is an absolute must-try. This vibrant pasta combines the herbal notes of basil pesto elevated by zesty lemon, the luscious creaminess of burrata cheese, and the delightful texture of roasted pine nuts, creating a mouthwatering experience that feels both comforting and celebratory. It’s a dish that comes together quickly yet feels sophisticated, perfect for impressing guests or treating yourself on a cozy night.
Ingredients You’ll Need
The magic of this pasta lies in its simplicity. Every ingredient is carefully chosen to build layers of flavor and texture, making the dish taste complex without any complicated effort.
- 12 oz rigatoni pasta: Perfectly sized tubes that hold the pesto beautifully inside for every bite.
- 1 cup fresh basil leaves: The fragrant, green base for a fresh and vibrant pesto sauce.
- 1/4 cup pine nuts, toasted: Adds a subtle, buttery crunch that contrasts wonderfully with the creaminess.
- 1/4 cup Parmesan cheese, grated: Offers savory umami depth to the pesto, balancing the lemon brightness.
- 1/4 cup extra virgin olive oil: The silky binder that brings all the pesto ingredients together smoothly.
- 1 garlic clove: A pungent hint that lifts and sharpens the flavor.
- 1 tbsp lemon zest: The concentrated lemon flavor that’s essential for that zesty punch.
- 2 tbsp fresh lemon juice: Adds acidity and brightness to awaken the dish.
- 1 ball burrata cheese: Creamy and indulgent, it melts slightly over the warm pasta for a luscious finish.
- Salt and pepper, to taste: Enhances and balances all the ingredients.
- Fresh basil leaves for garnish: Adds a fresh, herbaceous touch and color contrast.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Step 1: Cook the Rigatoni to Al Dente
Bring a large pot of salted water to a rolling boil. This step is crucial because properly salted water seasons the pasta from the inside out. Cook the rigatoni according to the package instructions until just al dente, so it has a slight bite that stands up perfectly to the creamy sauce. Reserve half a cup of the starchy pasta water before draining; this will be your secret weapon for a luscious pesto consistency.
Step 2: Whip Up the Bright Lemon Pesto
While the rigatoni cooks, gather your vibrant ingredients—fresh basil, toasted pine nuts, Parmesan, garlic, lemon zest, and juice, plus olive oil—and toss them into a food processor or blender. Blend everything until smooth, aiming for a creamy texture. Gradually add the reserved pasta water if the pesto feels too thick; this helps it cling beautifully to the rigatoni without being heavy. The lemon really brightens up the traditional pesto, making it lively and fresh.
Step 3: Toss Rigatoni with the Pesto Sauce
Return the drained rigatoni to the pot or a large bowl, then pour your homemade lemon pesto over. Toss gently but thoroughly to coat each piece with that luscious sauce. If needed, splash a bit more reserved pasta water to help the pesto distribute evenly across the noodles, ensuring every bite is bursting with flavor.
Step 4: Add the Burrata and Roasted Pine Nuts
Divide the pasta onto serving plates or bowls, and top with torn pieces of creamy burrata cheese. The warmth of the pasta will soften the burrata, creating a dreamy texture. Sprinkle the roasted pine nuts on top along with fresh basil leaves, adding a lovely crunch and fresh herbal notes that elevate the entire dish.
Step 5: Season and Serve
Finish your Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe by drizzling a little extra virgin olive oil over the top and seasoning with salt and freshly cracked black pepper to taste. Serve immediately to enjoy the perfect harmony of warm, creamy, tangy, and crunchy elements.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Garnishes
Fresh basil leaves and extra roasted pine nuts are the most traditional garnishes, adding color, texture, and bursts of fresh flavor. A final drizzle of high-quality olive oil brightens the dish and adds an irresistible sheen. For a pop of color and a complimentary flavor twist, sprinkle a few lemon zest curls or some red pepper flakes for gentle heat.
Side Dishes
This dish stands wonderfully on its own but pairs beautifully with a crisp green salad dressed in lemon vinaigrette, enhancing the citrus notes throughout the meal. Garlic bread or grilled vegetables like asparagus or zucchini complement the creamy texture and offer a satisfying contrast of flavors and crunch.
Creative Ways to Present
For a stunning presentation, serve the pasta in individual shallow bowls, giving each portion its own burrata crown nestled in the middle. Garnish with a small basil sprig perched atop the cheese. You can also serve in a rustic cast iron skillet for a family-style meal that invites everyone to dig in. Drizzling a little pesto on the plate before placing the pasta can create an elegant visual touch, like edible art.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pasta separately from the burrata and pine nuts to maintain texture. Keep the pasta in an airtight container and refrigerate for up to two days. Burrata is best enjoyed fresh, so add it when reheating or just before serving again.
Freezing
The pesto-coated pasta freezes well, but burrata and roasted pine nuts do not freeze properly. Freeze the pasta in an airtight container for up to one month. When ready to enjoy, thaw overnight in the refrigerator and toss with fresh burrata and pine nuts.
Reheating
Warm the leftover pasta gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwave reheating when possible, as this can cause the sauce to separate. Add fresh burrata and pine nuts after reheating for the best texture and flavor.
FAQs
Can I use another type of pasta instead of rigatoni?
Absolutely! While rigatoni is ideal for holding the pesto in its ridges and tubes, other pasta shapes like penne, fusilli, or farfalle will work well too. Just make sure to cook it al dente for the best texture.
What can I substitute for burrata cheese?
If burrata isn’t available, fresh mozzarella is a good substitute, though it lacks the creamy center. Ricotta can also add creaminess but won’t melt the same way. For a dairy-free option, try a dollop of cashew cream or a plant-based cheese alternative.
Is it possible to make the pesto without a food processor?
Yes! You can finely chop the basil, garlic, and pine nuts with a knife and whisk in the Parmesan, olive oil, and lemon juice by hand. It takes a bit more elbow grease but yields a wonderfully rustic and fresh sauce.
How do I toast pine nuts perfectly?
Toast pine nuts in a dry skillet over medium-low heat, stirring frequently until they turn golden brown and smell nutty—usually about 3 to 5 minutes. Watch carefully to avoid burning, as they toast quickly.
Can I prepare the pesto in advance?
Definitely. Prepare the lemon pesto up to a day ahead and store it tightly covered in the fridge. Because of the lemon juice, it should maintain its bright color and flavor well. Bring it to room temperature and stir well before tossing with the pasta.
Final Thoughts
There is something incredibly satisfying about a dish that feels both fresh and indulgent, and this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe delivers on every level. It’s a beautiful celebration of spring and summer flavors that come together quickly, yet impressively. Whether you’re cooking for friends, family, or just yourself, this pasta invites you to enjoy bright citrus notes, rich creaminess, and crunchy textures in every bite. Give it a try—you’ll wonder why you didn’t discover it sooner!
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Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and creamy Lemon Pesto Rigatoni featuring fresh basil, toasted pine nuts, and zesty lemon infused into a smooth pesto sauce. This comforting pasta dish is topped with luscious burrata cheese and roasted pine nuts for added texture and flavor, making it perfect for a quick yet elegant meal.
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
- Additional roasted pine nuts for garnish
- Olive oil drizzle
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Prepare the Lemon Pesto: 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 reserved pasta water gradually to create a creamy, spreadable consistency.
- Toss Pasta with Pesto: Add the cooked rigatoni to the pesto sauce and toss well to coat all the pasta evenly. Add additional reserved pasta water if needed to loosen the sauce and ensure everything is well combined.
- Assemble and Serve: Divide the pesto-coated rigatoni into serving bowls. Top each portion with torn pieces of creamy burrata cheese.
- Garnish: Sprinkle roasted pine nuts and fresh basil leaves on top. Drizzle with a little extra virgin olive oil and season with salt and freshly ground pepper to taste.
- Enjoy: Serve immediately while the pasta is warm for the best flavor and texture experience.
Notes
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their flavor.
- If you don’t have burrata, fresh mozzarella can be used as a substitute.
- You can prepare the pesto ahead of time and store it in the refrigerator for up to 1 day.
- Adjust the lemon juice and zest according to your taste preference for more or less brightness.
- Reserve pasta water is key to achieving the perfect pesto sauce consistency, so don’t skip it.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
