Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients
12 oz rigatoni pasta
1/3 cup basil pesto (store-bought or homemade)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup heavy cream (optional, for a creamier sauce)
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons pine nuts
8 oz burrata cheese (2 small balls or 1 large)
Fresh basil leaves, for garnish
Grated Parmesan, optional for serving
Instructions
Cook rigatoni in salted boiling water according to package directions until al dente. Drain and set aside.
Meanwhile, toast pine nuts in a small skillet over medium-low heat for 2–3 minutes, stirring constantly, until golden brown. Set aside.
In a large skillet, heat olive oil over medium heat. Stir in pesto, lemon zest, and lemon juice. Add heavy cream if using and let the sauce warm through, about 2–3 minutes.
Add cooked rigatoni to the skillet and toss well to coat. Season with salt and pepper to taste.
Divide pasta into serving bowls. Tear burrata over the top, sprinkle with toasted pine nuts, and garnish with fresh basil. Add grated Parmesan if desired.
