Description
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a light and fresh pasta dish that combines the rich flavors of pesto with the bright zing of lemon. Creamy burrata and crunchy roasted pine nuts make this dish irresistibly delicious and perfect for any occasion.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1/2 cup pesto (store-bought or homemade)
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1/4 cup roasted pine nuts
- 2 burrata balls, torn into pieces
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Cook the rigatoni pasta according to package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- In a large bowl, toss the cooked pasta with pesto, lemon zest, lemon juice, and olive oil. Add the reserved pasta water, a little at a time, to reach your desired sauce consistency.
- Season with salt and pepper to taste, and toss to combine.
- Transfer the pasta to serving plates and top with torn burrata, roasted pine nuts, and fresh basil leaves.
- Serve immediately, drizzling with extra olive oil if desired.
Notes
- For a creamier version, add a splash of heavy cream to the pesto before tossing with pasta.
- Feel free to swap burrata for fresh mozzarella if you prefer a firmer texture.
- Roast the pine nuts in a dry skillet over medium heat for a few minutes until golden and fragrant, but be careful not to burn them.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: lemon pesto rigatoni, burrata pasta, roasted pine nuts, fresh pasta, pesto recipe, Italian pasta dish