Bright, zesty, and irresistibly creamy, Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is one of those pasta dishes that feels almost too decadent to make at home, yet is so simple you’ll want it in your weekly dinner rotation. The tang of fresh lemon elevates the classic basil pesto sauce, coating each tube of rigatoni in flavor, while dreamy scoops of burrata cheese melt luxuriously on top. Toasted pine nuts add the perfect golden crunch, and every bite is a celebration of Italian-inspired comfort food at its best.
Ingredients You’ll Need
This recipe shines because of just a handful of ingredients, each playing its role to perfection. From the aromatic basil pesto to the creamy burrata and the crunch of pine nuts, every item brings something special to Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
- Rigatoni pasta: The sturdy, ridged shape holds onto every bit of pesto sauce for the perfect bite.
- Salt: Essential for seasoning your boiling pasta water and ensuring the noodles are flavorful.
- Basil pesto: Use your favorite store-bought or homemade pesto for aromatic herb flavor and gorgeous color.
- Lemon zest: Adds a beautiful citrus aroma and brightness to the sauce.
- Fresh lemon juice: The acidity perfectly balances the richness of pesto and cheese.
- Olive oil: Helps to loosen and enrich the pesto, giving a glossy finish to the sauce.
- Garlic: A little grated garlic wakes up every flavor in the dish.
- Black pepper: Freshly cracked is best for subtle heat and aroma.
- Burrata cheese: Creamy, dreamy, and totally indulgent, burrata adds a wow-factor to every serving.
- Pine nuts: Roasted until golden, they give a buttery crunch that takes Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts to the next level.
- Grated Parmesan cheese: A dusting for salty, nutty depth.
- Fresh basil leaves (optional): Adds a fragrant finish and makes every plate pop with color.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Step 1: Cook the Rigatoni
Bring a big pot of generously salted water to a rolling boil — like the sea! Add the rigatoni and cook according to package instructions for that perfect al dente bite. Just before draining, scoop out about half a cup of the pasta cooking water. This starchy liquid is magic for loosening your sauce later! Drain the pasta and set aside.
Step 2: Roast the Pine Nuts
Place the pine nuts in a small, dry skillet over medium-low heat. Stir or toss them constantly for 2 to 3 minutes; as soon as they’re golden and smell nutty, slide them onto a plate. Don’t walk away — pine nuts go from toasty to burnt in seconds, and their rich, buttery crunch is key in Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
Step 3: Make the Lemon Pesto Sauce
In a large mixing bowl, whisk together the basil pesto, lemon zest, lemon juice, olive oil, grated garlic, and a generous grind of black pepper. Give it a taste — you’re looking for a sauce that’s bright, zippy, and perfectly balanced. The lemon should sing but not overpower, making this version of rigatoni stand out from the classic.
Step 4: Combine Pasta & Sauce
Tumble the hot rigatoni straight into your lemon pesto bowl. Toss gently to coat every tube in the lush, fragrant sauce. If it feels a bit thick, drizzle in a splash of your reserved pasta water at a time until the sauce becomes silky and glossy, clinging to every bite. This little step transforms a good pasta into something restaurant-worthy.
Step 5: Assemble with Burrata & Toppings
Mound the pasta onto a serving platter or individual bowls while it’s still warm. Tear open the burrata and let that creamy center spill over the rigatoni — it will gently melt into the sauce, creating pools of cheesy decadence. Scatter the roasted pine nuts, shower with grated Parmesan, and finish with a handful of fresh basil if you’ve got it. You now have Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts ready to wow!
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Garnishes
For a gorgeous finish, I love to drizzle a little extra olive oil on top, then add more lemon zest or cracked black pepper just before serving. A few torn basil leaves bring extra fragrance, color, and that unmistakable Italian vibe to Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. Serve it family-style on a big platter for maximum “wow” at the table.
Side Dishes
Keep it simple with sides so the pasta can shine. I recommend a crisp green salad with a lemony vinaigrette, or perhaps some roasted or grilled asparagus. Warm crusty bread or focaccia is also perfect for mopping up the lemony pesto and burrata cream left behind on your plate!
Creative Ways to Present
Try serving Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts in individual bowls with mini balls of burrata for each guest. You can also garnish with edible flowers or microgreens for a fun springtime twist. For an easy dinner party upgrade, sprinkle an extra layer of toasted pine nuts just as you bring the dish to the table, letting their aroma tempt your guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. Keep any extra burrata separate and add it fresh when reheating, so the texture stays luscious.
Freezing
While Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is best enjoyed fresh, you can freeze the pasta and sauce (without burrata or pine nuts) for up to 2 months. Simply thaw overnight in the fridge, then reheat and add new toppings for the best flavor and texture.
Reheating
Gently reheat leftovers in a saucepan over low heat with a splash of water or extra olive oil to bring back the sauce’s creaminess. Once warmed through, finish with fresh burrata and a sprinkle of new pine nuts for the full experience.
FAQs
Can I use a different pasta shape?
Absolutely! Penne, fusilli, or even spaghetti all work beautifully. The key is choosing a shape that catches all that bright lemony pesto, just like rigatoni does in Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
Is there a dairy-free or vegan alternative?
Yes, you can substitute your favorite vegan pesto and swap the burrata for a plant-based soft cheese or a swirl of cashew cream. Just check that your Parmesan is vegetarian or opt for a vegan alternative!
How can I make this nut-free?
Omit the pine nuts entirely, or try toasted sunflower seeds or pumpkin seeds for a similar crunch. The dish will still be delicious and safe for those with nut allergies.
What’s the best way to toast pine nuts?
Always toast pine nuts in a dry skillet over low heat and never leave them unattended. Stir constantly and remove them from the heat as soon as they’re golden and fragrant — their delicate flavor is worth the extra watchfulness!
Can I prep any parts ahead for entertaining?
Yes, you can prep the lemon pesto sauce and toast the pine nuts a day in advance. On the day of, just cook the rigatoni, toss everything together, and top with fresh burrata right before serving Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
Final Thoughts
If you’re craving something vibrant and comforting, Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is your new go-to. I can’t wait for you to gather around the table, share this dish, and watch everyone go back for seconds — it’s just that hard to resist!
