Description
A vibrant and creamy pasta dish featuring rigatoni tossed in a fresh lemon pesto, topped with creamy burrata and crunchy roasted pine nuts.
Ingredients
- 1 pound rigatoni pasta
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, peeled
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces burrata cheese
- Additional toasted pine nuts for garnish
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package directions. Reserve 1/2 cup pasta water, then drain.
- In a food processor, combine basil, Parmesan, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper. Process until smooth, scraping down sides as needed. If pesto is too thick, add a little pasta water.
- In a large bowl, toss the drained rigatoni with the lemon pesto until well coated. Add more pasta water if needed to loosen.
- Divide pasta among serving bowls. Tear burrata into pieces and place on top of each serving. Garnish with additional toasted pine nuts and fresh basil leaves.
- Serve immediately and enjoy!
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian