A Fresh, Zesty Twist on Pasta Perfection
Let’s talk about a pasta that’s as vibrant as it is satisfying. This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a celebration of fresh flavors and textures, from the creamy burrata to the tangy pesto and perfectly roasted pine nuts. Imagine taking a bite and getting a burst of lemony, garlicky goodness followed by the smoothness of the cheese and the crunch of the nuts. It’s the kind of dish that will make you feel like a top chef with minimal effort—so simple, yet so impressive. Trust me, once you try this, it’ll be on repeat in your kitchen!
Why You’ll Love Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Bright & Fresh: The pesto brings a punch of freshness with a zesty lemon kick that will wake up your taste buds. It’s vibrant, refreshing, and perfect for any season.
Creamy & Dreamy: The burrata—oh, the burrata! It’s a dream, with its creamy texture that melts right into the pasta, making every bite indulgent and comforting.
Crunch Factor: Roasted pine nuts add a delightful crunch, giving the dish that perfect balance of creamy, tangy, and crispy textures.
Quick & Easy: Despite how fancy it sounds, this dish is easy to whip up in just under 30 minutes. The hardest part is waiting for the pasta to cook!
A Crowd-Pleaser: Whether it’s a casual dinner or a dinner party, this dish is sure to impress everyone at the table. It looks beautiful, tastes even better, and is always a hit.

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Ingredients in Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
This pasta dish is all about fresh, simple ingredients that come together to make something magical:
Rigatoni
The sturdy, tube-shaped pasta that perfectly holds onto all the pesto and sauce. It’s hearty and satisfying.
Fresh Basil
The star of the pesto! Fresh basil is what gives pesto its signature, aromatic flavor. It’s fresh, herby, and fragrant.
Garlic
For that savory depth that complements the basil so perfectly. A little garlic goes a long way in the pesto.
Lemon Zest & Juice
The bright, citrusy kick that makes this pesto stand out. The zest adds a fragrant punch, while the juice balances out the flavors with just the right amount of acidity.
Parmesan Cheese
The rich, nutty flavor of parmesan adds depth to the pesto and a touch of saltiness. You’ll want to sprinkle some extra over the finished dish, too!
Olive Oil
A good olive oil makes all the difference. It helps bring the pesto together and creates that luscious texture.
Burrata
The creamy, soft cheese that gets spooned over the pasta at the end. When you cut into it, the interior oozes out—pure indulgence.
Pine Nuts
Toasted to golden perfection, these add a crunchy, nutty element that perfectly complements the creamy burrata.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Once done, reserve a cup of pasta water and drain the rest. Set the pasta aside.
Make the Lemon Pesto
While the pasta cooks, place the fresh basil, garlic, lemon zest, lemon juice, and parmesan cheese in a food processor. Pulse until finely chopped. Slowly stream in the olive oil while blending until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
Roast the Pine Nuts
In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 2–3 minutes. Keep an eye on them—they can burn quickly. Once done, remove from the heat and set aside.
Combine Pasta and Pesto
Toss the cooked rigatoni with the lemon pesto, adding a splash of the reserved pasta water if needed to help coat the pasta evenly. You want that pesto to cling to every piece of pasta!
Assemble the Dish
Serve the pesto-coated rigatoni on a plate or in a bowl. Gently tear the burrata into chunks and place it on top of the pasta. Sprinkle the roasted pine nuts over the top for that extra crunch and flavor.
Serve and Enjoy
Garnish with additional parmesan cheese, fresh basil leaves, and a drizzle of olive oil. Enjoy the bright, creamy, and nutty goodness of this dish!
Nutrition Facts
Servings: 4
Calories per serving: 600
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- As a Light Dinner: This dish works beautifully as a main for a light, fresh dinner. Pair it with a crisp green salad and some warm, crusty bread for the ultimate meal.
- For a Dinner Party: The combination of the vibrant pesto, creamy burrata, and crunchy pine nuts will definitely impress your guests. It’s visually stunning and tastes even better.
- With a Glass of Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully with this pasta. The acidity in the wine complements the lemony pesto perfectly.
- For Leftovers: This dish is delicious on its own, but if you’ve got leftovers, it’s still amazing as a cold pasta salad the next day. Just keep the burrata aside and add it in when you serve it!
Additional Tips
- Basil Variations: If fresh basil is hard to find, you can use arugula, spinach, or even kale as a base for your pesto. Each gives a different twist to the flavor!
- Cheese Swap: Try using other soft cheeses like ricotta or goat cheese if you’re not a fan of burrata. They’ll still add that creamy texture you crave.
- Pine Nut Alternatives: If pine nuts are out of your budget, try toasted almonds or walnuts as a substitute—they’ll add a similar crunch and flavor.
- Make-Ahead: You can make the pesto ahead of time and store it in an airtight container in the fridge for up to 3 days. Just toss it with fresh pasta when you’re ready to eat.
- Leftovers Storage: Store leftover pasta in the fridge for up to 2 days. To reheat, add a little olive oil or pasta water to loosen up the pesto.
FAQ Section
Q1: Can I use a different pasta?
A1: Absolutely! You can use any pasta shape you like—penne, fusilli, or spaghetti all work great with this pesto.
Q2: Can I make the pesto without a food processor?
A2: Yes! You can finely chop the basil and garlic by hand and then mix in the olive oil and lemon juice with a whisk. It’ll take a little longer, but the flavor will still be amazing.
Q3: Can I skip the pine nuts?
A3: Sure! If you’re not a fan of pine nuts or prefer something different, you can use toasted almonds, walnuts, or even sunflower seeds for a crunchy bite.
Q4: Can I make this dish vegetarian?
A4: This dish is already vegetarian, but if you want to make it vegan, simply substitute the burrata with a plant-based cheese like vegan ricotta or cashew cream.
Q5: How can I make the pesto spicier?
A5: If you love a bit of heat, try adding a pinch of red pepper flakes or a small jalapeño to the pesto for a spicy kick!
Q6: Can I freeze the pesto?
A6: Yes! You can freeze the pesto in an airtight container or ice cube trays for up to 3 months. Just thaw it in the fridge before using.
Q7: Can I make the burrata ahead of time?
A7: Burrata is best served fresh, so it’s best to add it just before serving. However, you can prepare the pesto and pasta ahead of time, and then assemble the dish when you’re ready to eat.
Q8: How do I make the dish gluten-free?
A8: Simply swap the rigatoni for a gluten-free pasta, and you’re good to go!
Q9: Can I add more vegetables?
A9: Absolutely! You can toss in roasted cherry tomatoes, sautéed zucchini, or spinach for added flavor and texture.
Q10: Can I double the recipe?
A10: Yes! Just double all the ingredients, and use a larger pan for the pasta. You might need a bit more pesto to coat all that pasta.
In Conclusion
This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is fresh, flavorful, and incredibly easy to make. The bright pesto, creamy burrata, and crunchy pine nuts come together in a way that’s nothing short of delicious. Whether you’re making it for yourself or serving it to a crowd, this dish will have everyone coming back for more. So, grab those ingredients and treat yourself to this amazing pasta—you won’t regret it!
Print
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and refreshing Lemon Pesto Rigatoni is paired with creamy burrata cheese and topped with roasted pine nuts for an irresistible combination of tangy, savory, and creamy flavors. It’s the perfect dish for a light yet satisfying meal.
Ingredients
- 12 oz rigatoni pasta
- 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
- 1 ball burrata cheese
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions, until al dente. Drain and reserve 1/2 cup of pasta water.
- Meanwhile, in a food processor or blender, combine the basil, toasted pine nuts, Parmesan cheese, garlic, lemon zest, lemon juice, and olive oil. Blend until smooth, adding a little reserved pasta water if needed to achieve a creamy consistency.
- Toss the cooked rigatoni with the pesto sauce, adding more pasta water if needed to coat the pasta evenly.
- Transfer the pasta to serving bowls and top with torn pieces of burrata cheese.
- Garnish with roasted pine nuts, fresh basil, and a drizzle of olive oil. Season with salt and pepper to taste.
- Serve immediately and enjoy!
Notes
- If you prefer a vegan version, substitute the burrata with vegan cheese or omit it entirely.
- You can also use other types of pasta, such as penne or farfalle, in place of rigatoni.
- For a little extra kick, add some red pepper flakes to the pesto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiled, Blended
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg