Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

• servings: 4 servings
• total time: 52 minutes

Ingredients

12 oz rigatoni pasta

1 cup fresh basil leaves

1/3 cup olive oil

2 cloves garlic

1/4 cup grated Parmesan cheese

1 tablespoon lemon zest

2 tablespoons lemon juice

1/3 cup pine nuts

1 ball burrata cheese

Salt and black pepper to taste

1/4 teaspoon red pepper flakes (optional)

Directions

Cook rigatoni in salted boiling water until al dente. Drain and reserve 1/2 cup pasta water.

In a blender, combine basil, olive oil, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Blend until smooth pesto forms.

Toast pine nuts in a dry pan over medium heat until golden, about 2–3 minutes. Set aside.

Toss cooked pasta with the lemon pesto, adding a splash of reserved pasta water to loosen the sauce if needed.

Tear burrata and gently place it over the warm pasta.

Sprinkle roasted pine nuts and red pepper flakes on top.

Serve immediately while creamy and warm.

Prep Time: 10 minutes | Cooking Time:** 15 minutes | Total Time:** 25 minutes

Kcal: 620 kcal | Servings: 4 servings