Lemon Basil Rigatoni with Burrata and Roasted Pine Nuts

Sastojci

Pâtes rigatoni 12 oz

1 cup chopped fresh basil leaves

Zest of 1 lemon

Jus de 1/2 citron

2 tablespoons of the olive oil

1/2 cup grated Parmesan

1 1/2 cups fresh burrata cheese, shredded

1/4 cup toasted pine nuts

Salt and black pepper to taste

Ajouts optionnels

Cherry tomatoes, half off

Arugula or baby spinach

Red pepper flakes for the heat

Itinéraires

Upute

Cook the rigatoni according to the instructions on the package until al dente. Reserve 1/2 cup pasta water and drain.

In a large saucepan over low heat, combine olive oil, lemon zest, lemon juice and chopped basil. Shake it softly.

Add cooked rigatoni to the pan and toss over the coat. Gradually add some reserved pasta water to get a silky sauce.

Remuer du parmesan et assaisonner avec du sel et du poivre noir.

Remove the heat and fold into torn burrata pieces.

Sprinkle roasted pine nuts on top and garnish with extra basil if desired. Serve right away.

Nutritional info (per serving, approx. )

Calories : 650

Protein: 24g

Glucides: 56g

Fat: 38g

Fibre: 3g

Sucre: 3g