If you love vibrant Italian flavors with a fresh twist, this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe is going to become your new favorite weeknight dinner. Picture perfectly cooked rigatoni tossed in a zesty, creamy lemon-infused pesto, topped with silky burrata cheese and the satisfying crunch of toasted pine nuts. This dish perfectly balances bright citrus notes, rich cheese, and fresh herbs for a comforting yet light meal that feels special without a lot of fuss.
Ingredients You’ll Need
These ingredients are simple staples that work beautifully together to create a dish bursting with flavor, texture, and color. Each element complements the others, making every bite a delightful experience.
- 12 oz rigatoni pasta: The perfect tube shape to hold onto that luscious lemon pesto sauce.
- 1/3 cup pesto: Use store-bought for convenience or homemade for extra freshness and depth.
- Zest and juice of 1 lemon: Adds an invigorating citrus brightness that lifts the entire dish.
- 2 tablespoons olive oil: Helps meld the flavors and adds a silky richness.
- 1/4 teaspoon crushed red pepper flakes (optional): A gentle hint of heat to awaken your palate.
- 1/4 cup grated Parmesan cheese: Brings a salty, nutty note to enhance the pesto’s flavor.
- 1/4 cup toasted pine nuts: Adds a buttery crunch and subtle nuttiness that’s absolutely addictive.
- 8 oz burrata cheese: This creamy, dreamy cheese takes the dish to the next level with its luscious texture.
- 2 tablespoons fresh basil (chopped): Infuses the dish with fragrant herbaceousness and a pop of color.
- Salt and black pepper to taste: Essential seasoning that brings everything together perfectly.
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente, meaning tender but still with a little bite. Don’t forget to reserve half a cup of the pasta water before draining — this starchy liquid will help loosen your sauce later, ensuring every pasta tube is perfectly coated.
Step 2: Prepare the Lemony Pesto Sauce
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the lemon zest and crushed red pepper flakes, if using, and sauté for about a minute until fragrant. This awakens the flavors of the zest and gently infuses the oil with a little warmth from the pepper flakes.
Step 3: Combine Pesto and Lemon Juice
Stir in the pesto and freshly squeezed lemon juice. The lemon juice brightens and lifts the robust basil and pine nut flavors in the pesto, making the sauce feel fresh and zesty without overpowering the other ingredients.
Step 4: Toss Pasta with Sauce
Add the drained rigatoni straight into your skillet and toss gently to coat it evenly with the flavored sauce. If the sauce feels too thick, gradually add the reserved pasta water a little at a time to loosen it until it reaches the silky, glossy texture you want. Remove the skillet from heat once the pasta is beautifully sauced.
Step 5: Finish with Cheese and Pine Nuts
Gently stir in the grated Parmesan cheese and half of the toasted pine nuts. These add richness and a subtle crunch inside the pasta, building layers of flavor that make every bite exciting. Then, transfer the pasta to your serving dishes.
Step 6: Add Burrata and Garnish
Tear the burrata and place it generously over the warm pasta. Finish off by sprinkling the remaining pine nuts, fresh chopped basil, and a crack of black pepper on top. Each addition brings creaminess, texture, and vibrant herbal notes that’ll have you swooning.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe
Garnishes
Fresh basil and cracked black pepper are classic garnishes that amplify the flavors, but you can also try a drizzle of high-quality extra virgin olive oil or a few shavings of more Parmesan cheese for an indulgent touch. The pine nuts sprinkled on top add that visually appealing crunch that invites everyone to dig in.
Side Dishes
This dish pairs beautifully with light, fresh sides like a crisp green salad tossed with lemon vinaigrette or roasted seasonal vegetables. For something heartier, grilled chicken or shrimp complement the meal nicely, especially if you want to boost protein without losing the fresh summery vibe of the pasta.
Creative Ways to Present
Try serving it family-style in a large bowl for a casual, convivial atmosphere or plating individual portions with a little burrata on top and a sprinkle of pine nuts arranged artfully around the edges. The creamy white cheese against the bright green pesto sauce and golden pine nuts makes for an irresistible visual feast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe, you can store them in an airtight container in the refrigerator for up to 2 days. Keep the burrata separate and add it fresh before serving the next day for the best texture and flavor.
Freezing
The pasta itself freezes well, but the burrata doesn’t hold its creamy texture after freezing. Freeze the cooked rigatoni tossed in pesto sauce (without cheese) in a sealed freezer-safe container for up to 1 month. Thaw it slowly in the refrigerator before reheating.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water or olive oil if it seems dry. Then add fresh burrata and pine nuts on top just before serving to keep that luscious creaminess intact.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is great for holding the sauce, other tubular pastas like penne or mezze maniche work wonderfully as well. Just choose a shape that catches the pesto to maximize flavor in every bite.
Is store-bought pesto okay to use?
Definitely. Good quality store-bought pesto is a convenient choice and still delicious. If you have the time, homemade pesto adds a brighter, fresher flavor, but either works perfectly for this recipe.
Can I make this recipe vegan?
Yes! Swap the burrata and Parmesan cheese for plant-based alternatives or nutritional yeast. Also, check that your pesto recipe or brand is nut-free and dairy-free, or make your own vegan pesto with nuts or seeds and olive oil.
How spicy is this dish?
The crushed red pepper flakes are optional and used sparingly to provide just a subtle kick. You can adjust the amount or omit them entirely if you prefer a milder flavor.
What if I don’t have pine nuts?
You can substitute toasted sunflower seeds, chopped walnuts, or almonds. They will add a different but equally enjoyable texture and nuttiness to the dish.
Final Thoughts
This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe has quickly become a cherished go-to for those moments when you want something fresh, scrumptious, and effortless. It’s the kind of dish that wows guests but comes together in a flash. I can’t recommend it enough — give it a try and watch it become a beloved staple in your kitchen too!
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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-Inspired
- Diet: Vegetarian
Description
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a vibrant and creamy Italian-inspired pasta dish. Featuring al dente rigatoni tossed in a zesty lemon pesto sauce, enriched with creamy burrata cheese and crunchy roasted pine nuts, this recipe offers a perfect balance of tangy, savory, and nutty flavors. Quick to prepare and perfect for a weeknight dinner or a casual gathering, it can also be served warm or as a refreshing pasta salad.
Ingredients
pasta
- 12 oz rigatoni pasta
sauce and seasoning
- 1/3 cup pesto (store-bought or homemade)
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and black pepper to taste
toppings
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts
- 8 oz burrata cheese (2 small balls or 1 large, torn)
- 2 tablespoons fresh basil (chopped)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- Prepare the sauce base: Heat olive oil in a large skillet over medium heat. Add lemon zest and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Add pesto and lemon juice: Stir in the pesto and lemon juice into the skillet. Then add the drained rigatoni and toss well to coat thoroughly.
- Adjust sauce consistency: Gradually add reserved pasta water, a little at a time, to loosen the sauce and create a silky texture.
- Incorporate cheese and nuts: Remove skillet from heat. Stir in grated Parmesan cheese and half of the toasted pine nuts for added richness and crunch.
- Plate the dish: Transfer the pasta to serving bowls.
- Add burrata and garnish: Tear the burrata cheese into pieces and place on top of the pasta. Sprinkle the remaining pine nuts, chopped fresh basil, and freshly ground black pepper for a fresh, flavorful finish.
- Serve: Enjoy the pasta warm or at room temperature according to preference.
Notes
- For a nut-free version, omit the pine nuts or replace with sunflower seeds.
- Add grilled chicken or shrimp for extra protein.
- This dish can be served warm or chilled as a flavorful pasta salad.
