Description
Lemon Pesto Rigatoni is a delightful pasta dish featuring a zesty pesto sauce with a burst of lemon flavor, paired with creamy burrata cheese and roasted pine nuts.
Ingredients
Units
Scale
Lemon Pesto:
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 garlic cloves
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
Pasta:
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1/2 cup roasted pine nuts (additional for topping)
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup fresh basil leaves, chopped
Burrata:
- 2–3 balls burrata cheese
- Extra drizzle of olive oil
- Fresh cracked black pepper
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- Make the Lemon Pesto: In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, and zest. Slowly drizzle in olive oil until smooth. Season with salt and pepper. Add reserved pasta water if needed.
- Toss the Pasta: Combine cooked rigatoni with lemon pesto in a bowl. Add pine nuts, cherry tomatoes, and basil. Toss to coat.
- Assemble and Serve: Divide pasta onto plates. Top with burrata, olive oil, and black pepper.
Notes
- You can garnish with extra toasted pine nuts or lemon zest for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Mixing, Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 20mg
