Lemon Rigatoni with Burrata and Roasted Pine Nuts
Al dente rigatoni tossed in a velvety lemon-parmesan cream sauce, topped with silky burrata cheese and nutty roasted pine nuts. It’s fresh yet indulgent, making it perfect for a cozy dinner or an elegant dinner party.
⏱ Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the Pasta:
12 oz (340g) rigatoni pasta
2 tbsp olive oil
2 garlic cloves, minced
Zest of 1 lemon
Juice of 1 large lemon (about 3 tbsp)
1 cup heavy cream (or half-and-half for lighter)
½ cup grated Parmesan cheese
2 tbsp olive oil
Salt & black pepper, to taste
Toppings:
2 balls fresh burrata cheese (split for serving)
¼ cup pine nuts, lightly toasted
Fresh basil or parsley, chopped
Extra Parmesan, for garnish
Instructions
1. Cook Pasta:
Bring salted water to boil, cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
2. Make Lemon Sauce:
In a skillet, heat olive oil and sauté garlic until fragrant.
Stir in lemon zest, juice, and cream. Simmer 2–3 minutes.
Add Parmesan and olive oil, whisk until smooth and silky.
Season with salt and black pepper.
3. Combine Pasta:
Toss cooked rigatoni into the sauce.
Add a splash of reserved pasta water if needed for creaminess.
4. Toast Pine Nuts:
In a dry pan, lightly toast pine nuts until golden and fragrant.
5. Assemble Dish:
Plate pasta, top each portion with half a burrata ball.
Sprinkle with roasted pine nuts, fresh herbs, and extra Parmesan.
Drizzle with olive oil for a restaurant-style finish.
Notes & Tips
Use Meyer lemons if available for a sweeter, aromatic citrus flavor.
Add sautéed spinach, arugula, or peas for extra freshness.
For extra depth, finish with a touch of white wine in the sauce.
❓ frequently asked questions FAQ
Q: Can I make this vegetarian?
Yes—it already is vegetarian if you use vegetarian Parmesan (no rennet).
Q: Can I make it lighter?
Use half-and-half instead of cream, or swap half with Greek yogurt (stir in off-heat to avoid curdling).
Q: Can I prep it ahead?
Make the sauce fresh, but you can cook pasta and toast pine nuts ahead. Assemble just before serving for best texture.
Nutrition information
Calories: ~560
Protein: 18g
Carbs: 58
Fat: 28g
Fiber: 4g