Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts
This dish combines al dente rigatoni tossed in a fragrant lemon-basil pesto with creamy burrata, crunchy roasted pine nuts, and a hint of garlic. The citrusy brightness of lemon balances the rich creaminess, making it perfect for a summer lunch or a cozy dinner.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients
For the Lemon Pesto
2 cups fresh basil leaves, packed
½ cup grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup roasted pine nuts
2 cloves garlic, peeled
Zest and juice of 1 lemon
Salt and pepper, to taste
For the Pasta
12 oz rigatoni pasta
2 tbsp olive oil
1 cup cherry tomatoes, halved
2 balls burrata cheese (about 4 oz each)
Extra roasted pine nuts, for topping
Fresh basil leaves, for garnish
Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup pasta water before draining.
Make the lemon pesto
In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, and lemon juice.
Pulse until finely chopped.
With the motor running, slowly stream in olive oil until smooth.
Season with salt and pepper to taste.
Toss pasta with pesto
In the pot or a large bowl, toss the drained pasta with lemon pesto, adding reserved pasta water as needed to create a creamy coating.
Assemble the dish
Divide pasta among serving plates.
Tear burrata into chunks and place on top.
Sprinkle with roasted pine nuts and extra basil leaves.
Add cherry tomatoes if desired for extra freshness.
Serve immediately while the burrata is creamy and the pasta is warm.
Notes & Tips
Pine nuts can be toasted in a dry skillet over medium heat for 3–4 minutes until golden.
For a lighter version, use part-skim burrata or fresh mozzarella.
If basil is unavailable, try half basil and half baby spinach.
Pesto can be made ahead and refrigerated for up to 3 days or frozen for up to a month.
Frequently Asked Questions
Q: Can I use store-bought pesto?
A: Yes! Just add lemon zest and juice to freshen it up.
Q: Can I make it gluten-free?
A: Absolutely — just swap rigatoni for a gluten-free pasta.
Q: How do I make it vegan?
A: Use vegan pesto (replace Parmesan with nutritional yeast) and swap burrata for a plant-based cream cheese.
Nutritional Information
Calories: ~540 kcal
Protein: 18g
Fat: 29g
Carbohydrates: 52g
Fiber: 4g
Sugar: 3g
Sodium: ~420mg