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
Scale
- 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