If you are searching for a dish that perfectly balances bright, zesty flavors with creamy indulgence, this Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe is exactly what you need. Imagine al dente rigatoni coated in a vibrant lemon-infused basil pesto, topped with luscious burrata that melts into creamy clouds with every bite, and finished with the nutty crunch of roasted pine nuts. It’s fresh, comforting, and elegantly simple, making it a standout for weeknight dinners or casual entertaining alike.
Ingredients You’ll Need
This Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe relies on a handful of fresh, straightforward ingredients that bring vibrant flavor and perfect texture to every forkful. Each component plays a vital role, from the aromatic basil and bright lemon zest to the creamy burrata and crunchy toasted pine nuts.
- 12 oz rigatoni pasta: The ridges on rigatoni are perfect for holding onto the luscious pesto sauce.
- 1 cup fresh basil leaves: Freshness and bright herbal notes come from these vibrant green leaves.
- 1/4 cup pine nuts, toasted: Toasting them unlocks a deeper, nutty flavor and delightful crunch.
- 1/4 cup Parmesan cheese, grated: Adds a salty, umami richness that balances the lemon zest.
- 1/4 cup extra virgin olive oil: Smooths out the pesto and adds fruity undertones.
- 1 garlic clove: Provides a subtle kick to the pesto without overpowering it.
- 1 tbsp lemon zest: Delivers essential citrus brightness and aroma.
- 2 tbsp fresh lemon juice: Enhances the zest with fresh tang and brightness.
- 1 ball burrata cheese: Melts into creamy indulgence that makes this dish extra special.
- Salt and pepper, to taste: Essential seasonings that highlight all the flavors.
- Fresh basil leaves for garnish: Adds a pop of color and extra herbal freshness on top.
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 rolling boil. The salt seasons the pasta from within and enhances flavor. Add your rigatoni and cook until just al dente—when it still has a slight bite to it. Drain the pasta but make sure to save about half a cup of the starchy pasta water; this precious liquid helps achieve the perfect pesto consistency later.
Step 2: Prepare the Lemon Basil Pesto
While the pasta cooks, toss fresh basil leaves, toasted pine nuts, grated Parmesan, garlic, lemon zest, lemon juice, and extra virgin olive oil into a food processor or blender. Pulse everything together until smooth and creamy. If the pesto feels too thick, add a splash of the reserved pasta water to loosen it up—this will make your sauce silky and easy to coat each rigatoni tube beautifully.
Step 3: Combine Rigatoni with Pesto
Return the drained rigatoni to the pot or a large bowl. Pour the vibrant lemon pesto over the pasta, tossing gently to ensure every piece is evenly coated. If needed, add a little more pasta water to help the sauce cling to the rigatoni perfectly. This step ensures the dish is bursting with flavor in every bite.
Step 4: Top with Burrata and Roasted Pine Nuts
Divide the coated pasta into serving bowls and tear the creamy burrata cheese over the top—it will slowly melt into the warm pasta, creating irresistible pockets of creaminess. Sprinkle additional roasted pine nuts and fresh basil leaves over the dish for added texture and freshness. Finish with a drizzle of extra virgin olive oil and season with salt and freshly cracked black pepper to elevate all the flavors.
Step 5: Serve Immediately and Enjoy
This Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe is best enjoyed fresh. Once plated, bring it straight to your table and savor every heavenly bite of this bright, creamy pasta delight.
How to Serve Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe
Garnishes
Adding garnishes like extra fresh basil leaves and a few more roasted pine nuts not only enhances the look but also the taste by introducing fresh herbal notes and a pleasing nutty crunch. A light drizzle of good quality extra virgin olive oil just before serving adds a glossy finish and subtle fruity aroma that ties the dish together beautifully.
Side Dishes
Since this Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe is rich and flavorful, lighter side dishes such as a crisp green salad with a lemon vinaigrette or roasted seasonal vegetables complement it perfectly. A crusty artisan bread also pairs wonderfully, perfect for scooping up every last bit of that luscious pesto sauce.
Creative Ways to Present
For a stunning presentation, serve the pasta in shallow white bowls to let the vibrant green pesto and creamy white burrata pop visually. Tear the burrata just before serving to maintain its fresh texture and arrange the pine nuts strategically for textural contrast. A sprinkle of edible flowers or microgreens can add a sophisticated touch if you’re feeling fancy.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe, store the pasta and the burrata separately in airtight containers in the refrigerator to keep the creamy cheese fresh. The pesto-coated rigatoni will hold well for up to two days, but it’s best eaten fresh for maximum flavor and texture.
Freezing
It’s not recommended to freeze this dish because the burrata doesn’t handle freezing well and can become watery or grainy. The pesto and rigatoni can be frozen separately without cheese, but you’ll want to prepare fresh burrata when ready to enjoy the meal again to maintain that signature creamy experience.
Reheating
When reheating leftovers of the pasta, warm gently in a skillet over low heat with a splash of water or olive oil to prevent drying out. Avoid microwaving burrata; instead, add fresh torn burrata on top after reheating for that same melt-in-your-mouth creaminess.
FAQs
Can I make the pesto without pine nuts?
Absolutely! While pine nuts provide a special nutty flavor and crunch, you can substitute them with walnuts, almonds, or even pumpkin seeds. Each will lend a different but equally delicious twist to your pesto.
Is burrata necessary for this recipe?
Burrata adds creamy richness that elevates this dish, but if you can’t find it, fresh mozzarella balls are a decent substitute, though they don’t melt quite the same way. For a dairy-free option, a drizzle of cashew cream can work too.
How do I toast pine nuts perfectly?
Toast pine nuts in a dry pan over medium heat, stirring frequently until they are golden and fragrant—usually about 3 to 5 minutes. Watch carefully as they can go from perfectly toasted to burnt very quickly.
Can I prepare the pesto in advance?
Yes! Pesto can be made a day ahead and stored in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. Bring it to room temperature before tossing with pasta.
What type of lemon is best to use here?
Organic lemons are preferable since you’ll be using the zest, which contains essential oils packed with flavor. They tend to have a brighter, less bitter zest which is perfect for this recipe.
Final Thoughts
This Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe truly is a celebration of fresh flavors and indulgent textures. Whether you’re cooking for yourself or sharing with friends, it’s a guaranteed crowd-pleaser that feels special without demanding hours in the kitchen. I can’t wait for you to try it and taste the magic of that creamy burrata mingling with bright lemon basil pesto and crunchy pine nuts. Treat yourself to this delicious dish soon—you’re going to love it!
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Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and creamy Lemon Pesto Rigatoni featuring a zesty lemon-infused basil pesto, topped with luscious burrata cheese and crunchy roasted pine nuts. This quick 25-minute Italian-inspired pasta dish combines fresh herbs, tangy citrus, and rich textures for a deliciously satisfying meal perfect for any occasion.
Ingredients
Pasta
- 12 oz rigatoni pasta
Lemon Pesto
- 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
- Olive oil for drizzling
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. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Prepare the lemon pesto: While the pasta cooks, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, garlic clove, lemon zest, lemon juice, and olive oil in a food processor or blender. Blend until smooth, gradually adding some of the reserved pasta water as needed to reach a creamy, sauce-like consistency.
- Toss pasta with pesto: Return the drained rigatoni to the pot or a large mixing bowl and toss with the prepared lemon pesto. Add more reserved pasta water as necessary to coat the pasta evenly and enhance the sauce’s creaminess.
- Assemble and serve: Divide the pesto-coated rigatoni into serving bowls. Top each portion with torn pieces of fresh burrata cheese.
- Garnish: Sprinkle extra roasted pine nuts and fresh basil leaves over the top. Drizzle with a little olive oil and season with salt and freshly ground black pepper to taste.
- Enjoy: Serve immediately while warm and enjoy the fresh, tangy flavors and creamy textures of this delightful dish.
Notes
- Save some pasta water to adjust the pesto consistency for a smooth sauce.
- Use fresh basil for the best flavor and vibrant color.
- Toast pine nuts gently to enhance their nutty flavor without burning.
- Burrata cheese adds creaminess; if unavailable, fresh mozzarella or ricotta can be substituted.
- Adjust salt and pepper after tossing pasta as Parmesan and pine nuts add natural saltiness.
- This pasta is best served immediately to enjoy the contrast of warm pasta and creamy burrata.
