Description
Indulge in this delightful Lemon Pesto Rigatoni with creamy burrata cheese, topped with the crunch of roasted pine nuts for a burst of flavors in every bite.
Ingredients
Units
Scale
Main Ingredients:
- 12 ounces rigatoni pasta
Pesto Sauce:
- 2 cups fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup roasted pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and black pepper to taste
For Serving:
- 8 ounces burrata cheese
- 2 tablespoons pine nuts, toasted (for garnish)
Instructions
- Cook the Rigatoni: Boil rigatoni in salted water until al dente. Reserve pasta water, then drain.
- Make the Pesto: Blend basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper. Slowly add olive oil until smooth.
- Toss and Combine: Mix hot rigatoni with pesto, adding reserved pasta water if needed.
- Plate and Serve: Top pasta with burrata, pine nuts, and black pepper. Serve hot.
Notes
- For a nuttier flavor, toast the pine nuts before making the pesto.
- Adjust the consistency of the pesto by adding more olive oil or pasta water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
