If you are craving a pasta dish that beams with freshness, creaminess, and a little nutty crunch, look no further than Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. This dish masterfully balances the zesty brightness of lemon with the aromatic punch of basil pesto, all brought together by tender rigatoni coated in a luscious sauce. The crowning glory here is a creamy burrata that melts into every forkful, while the roasted pine nuts add that irresistible toasted texture. Whether you’re cooking for a casual weeknight dinner or aiming to impress at your next gathering, this recipe will quickly become one of your favorites to make and share.
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to making Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts truly shine. Each component works harmoniously to bring vibrant flavor, creamy texture, and a satisfying crunch that will elevate the dish to something truly special.
- 12 oz rigatoni pasta: The ridged tubes hold onto the pesto beautifully, ensuring every bite is flavorful.
- 1 tbsp olive oil: Helps prevent the pasta from sticking and adds subtle richness.
- Salt, for boiling water: Essential to flavor the pasta from within as it cooks.
- 1 cup fresh basil leaves: Bright and aromatic, basil is the heart of the pesto sauce.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty depth that enriches the sauce.
- ¼ cup roasted pine nuts: Provide a toasty crunch and an earthy backdrop to the pesto.
- 1 clove garlic: Brings a gentle pungency that awakens the palate.
- ¼ cup olive oil: The base of the lemon pesto, giving it smoothness and shine.
- Juice and zest of 1 lemon: Bursting with citrus freshness that lifts the entire dish.
- Salt and black pepper, to taste: Fine-tunes the seasoning for perfect balance.
- 1 large burrata ball (about 4 oz): Creamy and luscious, burrata is the dreamy centerpiece topping.
- Extra roasted pine nuts: For garnishing and adding texture contrast.
- Fresh basil leaves for garnish: Adds visual color and herbal aroma to finish.
- Lemon zest for topping: Lends an extra pop of citrus brightness right before serving.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until it’s perfectly al dente — tender but with a slight bite. Once cooked, drain the pasta and immediately toss it with a tablespoon of olive oil to keep the pieces from sticking, while adding a silky touch that sets the base for the sauce.
Step 2: Prepare the Lemon Pesto Sauce
While the pasta is cooking, blend the fresh basil leaves, grated Parmesan, roasted pine nuts, garlic, lemon juice, lemon zest, salt, and black pepper in a food processor. As the ingredients start to come together, slowly pour in the olive oil until you achieve a creamy, smooth pesto that’s bursting with bright, herbal, and nutty flavors—the true star element in Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
Step 3: Combine Pasta and Pesto
With the pasta still warm, toss it thoroughly with the lemon pesto, ensuring every rigatoni tube is coated in this vibrant sauce. Taste and adjust seasoning if needed by adding more salt, pepper, or an extra squeeze of lemon juice to amplify that fresh citrus kick.
Step 4: Assemble and Garnish
Transfer the coated pasta to a serving dish, then tear the burrata ball over the top, allowing its creamy goodness to melt into the warm rigatoni. Finish by sprinkling extra roasted pine nuts, fresh basil leaves, and an extra dusting of lemon zest for pops of color, texture, and flavor that perfectly complement each bite of the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Garnishes
Adding garnishes like fresh basil, extra roasted pine nuts, and lemon zest isn’t just about looks—they bring renewed bursts of aroma, crunch, and brightness that make every forkful feel special. A drizzle of good quality olive oil on top can also add that finishing gloss and subtle richness.
Side Dishes
This dish pairs beautifully with light, crisp sides such as a simple arugula salad with lemon vinaigrette or some roasted seasonal vegetables. The freshness of the salad complements the creaminess of the burrata and the tangy pesto sauce, while roasted veggies add warmth and earthiness without stealing the spotlight.
Creative Ways to Present
Try serving the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts in shallow bowls to contain the sauce and highlight the creamy burrata center. For a more communal vibe, you can plate the pasta family-style on a large platter garnished with whole basil sprigs and whole pine nuts for a rustic, inviting touch. Inviting everyone to dig in together brings an extra sense of joy to the meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the pasta and pesto mixture separately from the burrata in airtight containers in the refrigerator. This prevents the burrata from losing its delicate texture and freshness.
Freezing
While the lemon pesto-coated rigatoni can be frozen, it’s best to avoid freezing burrata, as it tends to become grainy upon thawing. Freeze the pasta and pesto in a freezer-safe container for up to one month for convenient future meals.
Reheating
When ready to enjoy leftovers, gently reheat the rigatoni with a splash of water or olive oil in a skillet over medium heat to revive the texture and flavor. Add fresh burrata after warming for that signature creamy finish, or enjoy the reheated pasta as is for a quicker meal.
FAQs
Can I use other nuts instead of pine nuts?
Absolutely! While roasted pine nuts provide their own unique flavor and texture, you can substitute with toasted walnuts or almonds for a slightly different but delicious nutty crunch in your Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
Is burrata necessary, or can I use mozzarella?
Burrata adds a luxurious creaminess that mozzarella can’t quite match, but fresh mozzarella can work as a substitute if needed. Just expect a milder, less creamy finish without that rich center.
Can I prepare the pesto in advance?
Yes! Lemon pesto can be made up to two days ahead and stored in the fridge in a sealed container. Just give it a quick stir and add a little olive oil if it looks too thick before tossing with the pasta.
What type of lemon is best for this recipe?
Regular bright yellow lemons are perfect, but Meyer lemons can add a sweeter, less acidic flavor which pairs beautifully with the basil and cheese in this dish.
Can I make this recipe vegan?
To make it vegan, substitute the Parmesan and burrata with plant-based cheese alternatives or a homemade cashew cream. Use nutritional yeast in the pesto for that cheesy flavor, and you’ll still have a delightful Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts-inspired meal.
Final Thoughts
There is something so satisfying and joyous about the way Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts comes together—bright, fresh, creamy, and just a little bit indulgent. This dish is a testament to how simple ingredients, when combined thoughtfully, can create a memorable meal full of texture and flavor. I can’t wait for you to make it your own and experience the deliciousness firsthand!
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