If there were ever a dish that personified cozy Italian nights and vibrant, sun-kissed flavors, it’s gotta be Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. This recipe is a celebration of bright basil, zesty lemon, creamy burrata, and those irresistible, toasty pine nuts—all hugging perfectly cooked rigatoni. It’s a not-so-secret favorite in my kitchen, and I think you’ll fall in love with the way every ingredient brings the whole bowl to life. Whether you’re sharing dinner with family or just treating yourself, you’ll find this creamy, aromatic pasta captures everything wonderful about fresh, simple Italian cooking.
Ingredients You’ll Need
What makes Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts so special is just how little fuss is required—these are familiar ingredients, each playing a standout role in flavor, texture, or color. Take a quick look and get excited!
- Rigatoni pasta: Hearty tubes with ridges that catch all the lemony-pesto goodness, rigatoni makes each bite feel satisfyingly saucy.
- Basil pesto: The vibrant, herby heart of the recipe; use your favorite homemade or a high-quality jarred version for maximum flavor.
- Lemon (zest + juice): Fresh lemon brings zing and brightness, cutting through the richness and freshening up every mouthful.
- Olive oil: Gives body to the sautéed tomatoes and helps everything come together with a silken touch.
- Cherry tomatoes: Little bursts of sweetness and color that get even sweeter and juicier after a quick sauté.
- Salt and pepper: Essential for seasoning and making each note in the dish come alive.
- Burrata cheese: The star finishing touch, with its creamy center begging to melt into your hot pasta for the ultimate luxurious topping.
- Pine nuts: Toasted to nutty, golden perfection, these add crunch and a subtle buttery flavor you’ll crave.
- Fresh basil: Torn or chopped for garnish, it wakes up the dish at the very last moment with its signature fragrance and freshness.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Step 1: Cook the Rigatoni
Start off by bringing a big pot of salted water to a rolling boil, and then toss in the rigatoni. It’s important to cook the pasta to al dente—meaning it still has a little bite—since it’ll soak up those delicious flavors in the skillet. Right before you drain, scoop out about 1/4 cup of pasta water and set it aside. That starchy water will be your secret weapon for a silky sauce.
Step 2: Toast the Pine Nuts
With your pasta cooking away, grab a clean, dry skillet and set it over medium heat. Add your pine nuts and keep them moving for just 2–3 minutes until they’re fragrant and golden brown. Don’t walk away—pine nuts toast up fast! Once they’re perfect, slide them out of the pan to cool so they don’t overcook.
Step 3: Sauté the Cherry Tomatoes
In that same skillet, pour in your olive oil and bring up to medium heat. Toss in the halved cherry tomatoes and cook for 3–4 minutes, stirring occasionally. They’ll soften, sweeten, and start to bubble. You want them just tender and releasing some of their lovely juice to mix with our sauce later.
Step 4: Stir in the Pesto and Lemon
Turn the heat to low and stir in your basil pesto, fresh lemon zest, and lemon juice. Add the reserved 1/4 cup of pasta water. As these combine, you’ll see the sauce turn glossy and vibrant—everything is waking up with fragrance and zing. Stir gently so all the ingredients get acquainted!
Step 5: Toss Pasta and Season
Add the cooked rigatoni to the skillet and use a big spoon or spatula to toss, making sure every ridge is coated with that lemony pesto goodness. Season with salt and pepper, tasting as you go, so every bite is balanced between tangy, herbaceous, and creamy.
Step 6: Plate and Add Burrata
Spoon your glossy pasta into serving bowls. Take your burrata and gently tear or slice it, placing a generous portion right on top of the warm rigatoni. The heat will encourage it to ooze just a bit, marrying with the pasta for an ultra-creamy hit.
Step 7: Top with Pine Nuts and Basil
Finish strong—scatter over your beautifully toasted pine nuts and sprinkle on some torn fresh basil. The mix of textures and colors is a feast for the eyes and the palate. Serve immediately so everyone can savor the burrata as it mingles into the pasta.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Garnishes
The beauty of Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts lies in its finishing touches. Go bold with a fresh crack of black pepper, a drizzle of extra-virgin olive oil, or even a sprinkle of flaky salt. A few more basil leaves and extra lemon zest over the top make the colors and flavors pop, tempting everyone at the table.
Side Dishes
You don’t need much alongside this dish, but a simple green salad with peppery arugula, shaved parmesan, and a lemon vinaigrette is the perfect pairing. Add some crusty bread for mopping up the sauce—this pasta is rich and bright enough to easily stand alone, but these sides add to the Italian bistro vibe.
Creative Ways to Present
For a dinner party version, plate the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts in shallow bowls and serve the burrata whole for guests to break open themselves. For a more casual lunch, serve the pasta family-style on a big platter, letting the vibrant colors shine from the center of the table. Mini portions with a small mozzarella ball each make fun, elegant appetizers too!
Make Ahead and Storage
Storing Leftovers
Got extras? Store cooled Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts in an airtight container in the fridge for up to 2 days. It’s best to keep the burrata separate and add it fresh before serving again. The flavors meld even more overnight!
Freezing
While you can freeze rigatoni and sauce together, I don’t recommend freezing burrata as it loses its creamy texture. If you want to make a batch ahead, freeze just the pasta and pesto mixture—add fresh burrata and pine nuts after reheating for the best results.
Reheating
To bring your pasta back to life, warm it gently in a skillet with a splash of water or olive oil. Stir until heated through and glossy. Add the burrata and roasted pine nuts just before serving for texture and freshness, and you’ll feel like you’re eating it for the first time all over again.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is great for holding onto the pesto and lemon sauce, penne, fusilli, or even spaghetti will work wonderfully if that’s what you have on hand. Just make sure to cook it al dente.
What if I don’t have burrata?
No worries! Fresh mozzarella is a tasty substitute, or you can dollop on a little ricotta for creaminess. Burrata just adds extra luxury with its creamy center, but any soft cheese will be delicious.
How do I make it vegan?
Try swapping the burrata for a plant-based cheese and make sure your pesto is dairy-free. There are plenty of delicious vegan pestos available, or you can whip one up yourself using nutritional yeast instead of parmesan.
Is there a nut-free option for those with allergies?
You can omit the pine nuts or replace them with roasted sunflower seeds or pumpkin seeds for crunch without any tree nuts. Just be sure to use a nut-free pesto as well, since some include pine nuts or other nuts.
Can I serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts cold?
Yes! This dish transforms beautifully into a pasta salad. Let it cool, then toss with the burrata and pine nuts just before serving. It’s great for picnics and potlucks where a chilled option is needed.
Final Thoughts
If your weeknight meals need a bit of oomph, or you just want to share a gorgeous, flavorful plate with friends, Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts might just be the new staple in your repertoire. Bright, creamy, crunchy, and comforting, it’s one of those dishes that’ll make you feel like a kitchen star—without breaking a sweat. Give it a go and see what all the fuss is about!
