Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Ingredients

For the Pasta

12 oz rigatoni

1 tbsp olive oil

1 cup reserved pasta water

For the Lemon Pesto Sauce

1 cup fresh basil

¼ cup grated Parmesan

¼ cup pine nuts (plus extra for topping)

2 garlic cloves

Zest of 1 lemon

Juice of 1–2 lemons

¼–⅓ cup olive oil

Salt & black pepper, to taste

For Serving

1–2 balls fresh burrata

Extra roasted pine nuts

Lemon zest

Fresh basil leaves

Directions

Cook rigatoni according to package instructions until al dente. Reserve 1 cup pasta water.

Add basil, Parmesan, pine nuts, garlic, lemon zest, and lemon juice to a blender. Pulse.

Stream in olive oil until creamy. Season with salt and pepper.

Toast extra pine nuts in a dry pan over medium heat until golden.

In a skillet, combine cooked pasta with lemon pesto sauce, adding splashes of pasta water until silky.

Transfer to serving bowls.

Tear burrata over the warm pasta.

Garnish with roasted pine nuts, lemon zest, and fresh basil.

Serve immediately.

Nutritional Info (per serving, 4 servings)

Calories: 520

Protein: 17g

Carbs: 60g

Fat: 25g

Fiber: 4g

Sugars: 3g