If you’re craving something fresh, vibrant, and just a touch decadent, let me introduce you to my absolute favorite: Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. This cheerful pasta dish bursts with zesty lemon, creamy burrata, and the satisfying crunch of golden pine nuts. It’s a quick, elegant dinner that never fails to impress—whether it’s a cheerful family meal or a centerpiece for your next dinner party. One bite, and you’ll see why Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts has become a regular in my kitchen!
Ingredients You’ll Need
This recipe keeps things wonderfully simple, letting every ingredient shine. Each element brings something unique—bright citrus, creamy cheese, herby basil, and the nutty depth of pine nuts—all coming together for a bowlful of pure joy!
- Rigatoni pasta (12 oz): A hearty tube-shaped pasta perfect for capturing all that luscious pesto and creamy burrata in every bite.
- Basil pesto (½ cup): Use homemade for a burst of fresh flavor or your favorite store-bought for a speedy shortcut.
- Lemon (zest and juice of 1): Adds tang and fragrance, lifting the pesto to something truly special.
- Olive oil (2 tbsp): For a silky, glossy sauce that clings effortlessly to the pasta.
- Parmesan cheese (2 tbsp, grated): Gives the dish a savory, cheesy backbone you’ll crave.
- Salt and black pepper: Essential for seasoning and drawing out all the flavors.
- Pine nuts (¼ cup): Toasted for a rich, nutty crunch with every forkful.
- Burrata cheese (8 oz): The star of the show—ultra-creamy and dreamy when torn over the warm pasta.
- Chopped fresh basil (2 tbsp, optional): Sprinkled on top for a burst of color and freshness.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook it according to package instructions until just al dente—this gives you that perfect, toothsome pasta bite. Before draining, don’t forget to scoop out half a cup of the pasta water; this starchy liquid gold is key for bringing the sauce together.
Step 2: Toast the Pine Nuts
While your pasta bubbles away, place the pine nuts in a dry skillet over medium heat. Stir or shake the pan frequently for 2 to 3 minutes, until the nuts are golden, glossy, and fragrant. Keep a close eye—these little guys can go from toasty to burnt faster than you’d think! Remove from heat and set aside.
Step 3: Make the Zesty Pesto Base
Grab a large mixing bowl and whisk together the basil pesto, freshly grated lemon zest, and lemon juice. Pour in the olive oil and sprinkle in the grated Parmesan cheese. This zippy, herby mixture is the flavor engine behind your Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts.
Step 4: Toss the Pasta with Sauce
Add the hot, drained rigatoni straight into the bowl with your pesto mixture. Toss it all thoroughly, adding a tablespoon or two of the reserved pasta water to help the sauce cling and glaze every last noodle. Season generously with salt and black pepper to taste.
Step 5: Assemble and Finish
Transfer the saucy pasta to a large serving platter or divide among individual plates. Tear the creamy burrata with your hands and nestle it over the top of the pasta. Finish with a shower of toasted pine nuts and, if you like, a final sprinkle of chopped fresh basil. Serve immediately, letting everyone dive into that dreamy, melty cheese while it’s still warm.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Garnishes
I always love to give this dish a final pop with extra lemon zest, a drizzle of really good olive oil, and a scattering of fresh basil leaves. Even a few shavings of Parmesan or a twist of cracked black pepper go a long way for an extra flourish—your Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts will look and taste like restaurant fare!
Side Dishes
This pasta shines alongside a crisp mixed greens salad with a tangy vinaigrette, or a platter of roasted asparagus. If you’re serving a crowd, add a warm, crusty baguette to mop up every last drop of sauce. It’s a meal that feels both comforting and light.
Creative Ways to Present
For a showstopping centerpiece, serve the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts family-style in a beautiful shallow bowl, burrata torn dramatically across the top. Or plate individually, swirling the rigatoni into nests and nestling a soft orb of burrata on each portion for that extra “wow” moment.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), pack the pasta and toppings in an airtight container. Keep the burrata separate if possible, as it preserves its signature creamy center and won’t thin out in the fridge.
Freezing
Pesto pasta generally doesn’t freeze well due to the dairy, but you can freeze cooked rigatoni tossed with pesto alone for up to two months. Defrost and finish fresh with lemon, burrata, and pine nuts when you’re ready to eat. Avoid freezing burrata—it’s best served fresh.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of water or olive oil to loosen things up. Add the burrata and roasted pine nuts just before serving, so everything tastes as luscious as the day you made it.
FAQs
Can I use a different pasta shape?
Absolutely! While rigatoni’s ridges are perfect for holding the lemony pesto, shapes like penne, fusilli, or even spaghetti work beautifully. Just keep an eye on the cook time for that perfect al dente texture.
What’s the best way to zest a lemon for this recipe?
A fine microplane is your best friend here. Only grate off the very outer yellow part, as the white pith underneath can be bitter. The zest brings out incredible fragrance in your Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts!
Can I make this dish dairy free?
Definitely! Swap in a vegan pesto and simply skip the burrata for a creamy, bright, and totally plant-based pasta that still feels special. A sprinkle of toasted pine nuts gives plenty of richness.
How can I add extra protein?
Grilled chicken, shrimp, or roasted chickpeas make lovely additions if you want something heartier. Stir them in before garnishing with burrata and pine nuts.
How long will burrata keep in the fridge?
Fresh burrata is best enjoyed the day you buy it, but it will keep in its liquid in the fridge for up to two days. Always bring it to room temperature before serving for that dreamy, creamy texture on your pasta.
Final Thoughts
I hope you’re as excited to dig into Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts as I am to share it! This cheerful bowl brings sunshine to your table, no matter the season. Whip up a batch and treat yourself—you just might find your new favorite comfort food.
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Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the vibrant flavors of Lemon Pesto Rigatoni with creamy burrata and crunchy pine nuts. This Italian-inspired dish is a perfect combination of zesty lemon, fragrant basil, and rich cheeses, creating a delightful pasta experience.
Ingredients
Main Ingredients:
- 12 oz rigatoni pasta
- ½ cup basil pesto (homemade or store-bought)
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp grated Parmesan cheese
- Salt and black pepper to taste
For Garnish:
- ¼ cup pine nuts
- 8 oz burrata cheese (2 small balls or 1 large)
- 2 tbsp chopped fresh basil (optional)
Instructions
- Cook the Rigatoni: Boil salted water and cook rigatoni until al dente. Reserve pasta water.
- Toast Pine Nuts: Toast pine nuts until golden.
- Prepare Pesto Mixture: Combine pesto, lemon zest, lemon juice, olive oil, and Parmesan.
- Toss Pasta: Mix hot pasta with pesto mixture, adding pasta water if needed. Season with salt and pepper.
- Assemble: Transfer pasta, top with torn burrata, pine nuts, and basil.
- Serve: Enjoy warm!
Notes
- Add grilled chicken or roasted vegetables for extra protein and texture.
- For a dairy-free option, use vegan pesto and skip the burrata.
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