Description
A bright and creamy pasta dish featuring rigatoni tossed in a lemon basil sauce, topped with creamy burrata and toasted pine nuts.
Ingredients
- 12 oz rigatoni pasta
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 1 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 8 oz burrata cheese
- 1/4 cup pine nuts, toasted
Instructions
- Cook rigatoni in salted boiling water according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute.
- Add cooked pasta, lemon zest, lemon juice, and 1/2 cup pasta water. Toss to combine, adding more water if needed.
- Remove from heat and stir in basil and Parmesan. Season with salt and pepper.
- Divide pasta among plates. Tear burrata into pieces and place on top. Sprinkle with toasted pine nuts and extra basil if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American