Description
A bright and creamy pasta dish featuring al dente rigatoni tossed in a zesty lemon-basil sauce, topped with luscious burrata cheese and crunchy roasted pine nuts. Perfect for a spring dinner or a special weeknight meal.
Ingredients
- 12 oz rigatoni pasta
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves, chopped
- 8 oz burrata cheese
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, toast pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Remove and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add lemon zest, lemon juice, and heavy cream to the skillet. Stir and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- Add the cooked rigatoni to the sauce along with Parmesan cheese. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Remove from heat and stir in fresh basil. Season with salt and pepper to taste.
- Plate the pasta and top with burrata cheese and toasted pine nuts. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes. Burrata is best served at room temperature, so take it out of the fridge 15 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian