Creamy Lemon Basil Pasta with Burrata & Pine Nut Crunch

Lemon Basil Rigatoni with Burrata and Brown Butter Pine Nut Crunch: A Comfort Food Dinner in 30 Minutes

This lemon basil rigatoni with burrata comes together in just 30 minutes, making it an ideal weeknight dinner when you want something creamy, bright, and deeply satisfying. The brown butter pine nut crunch adds a nutty, crispy contrast that takes this pasta from simple to memorable.

I first made this dish after a trip to the Amalfi Coast, where every meal seemed to feature lemons and basil in the most effortless way. Back in my own kitchen, I wanted to capture that same sun-drenched feeling without spending hours cooking. This recipe is the result, and it has become my go-to when I need a comfort food meal that still feels fresh and light.

Why You’ll Love This Recipe

• Ready in 30 minutes, perfect for busy weeknights
• Rich and creamy from the burrata without heavy cream
• Bright lemon and fresh basil keep the dish lively and balanced
• Brown butter pine nut crunch adds texture and depth in minutes
• Feels special enough for company but simple enough for any night

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons unsalted butter
• 1/4 cup pine nuts
• 2 cloves garlic, thinly sliced
• Zest and juice of 2 large lemons
• 1/2 cup reserved pasta water
• 8 ounces burrata cheese, torn into pieces
• 1 cup fresh basil leaves, roughly chopped
• Salt and black pepper to taste
• Extra virgin olive oil for finishing

Instructions

• Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
• While pasta cooks, melt butter in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until butter turns golden brown and pine nuts are fragrant, about 3 to 4 minutes.
• Add sliced garlic to the brown butter and cook for 30 seconds until fragrant. Remove from heat and stir in lemon zest and lemon juice.
• Add drained rigatoni to the skillet with the brown butter mixture. Toss well, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
• Season with salt and black pepper to taste. Gently fold in torn burrata and fresh basil, reserving some basil for garnish.
• Serve immediately, topped with additional burrata, fresh basil, and a drizzle of olive oil if desired.

Pro Tips

• Watch the brown butter carefully once it starts foaming. It can go from golden to burnt in seconds. Remove from heat as soon as you see amber specks.
• Reserve more pasta water than you think you need. The starchy water is what creates a silky sauce that clings to the rigatoni.
• Add the burrata at the very end and toss gently. Overmixing will break the cheese into a puddle instead of leaving soft, creamy pockets throughout the pasta.
• Use room temperature burrata for the best texture. Cold burrata will not soften and integrate as nicely into the warm pasta.
• Taste the lemon before adding all the juice. Lemons vary in acidity, so start with one lemon and add more if needed.

Variations

• Swap pine nuts for chopped walnuts or almonds for a different crunch and a more affordable option.
• Add grilled chicken or shrimp for extra protein and turn this into a heartier comfort food dinner.
• Use gluten-free rigatoni or chickpea pasta to make this dish work for different dietary needs.
• Stir in a handful of baby spinach or arugula at the end for extra greens and a peppery kick.

Frequently Asked Questions

• Can I make this lemon basil rigatoni ahead of time? This dish is best enjoyed immediately while the burrata is still creamy and the pasta is warm. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.
• What is the best pasta shape for this recipe? Rigatoni works perfectly because the ridges hold onto the brown butter sauce and the tubular shape captures bits of burrata and pine nuts. Penne or fusilli also work well.
• Can I use dried basil instead of fresh? Fresh basil is highly recommended for this recipe because its bright, aromatic flavor is essential to the dish. Dried basil will not provide the same freshness or texture.
• Is there a dairy-free version of this recipe? You can substitute the butter with a high-quality vegan butter and use a dairy-free burrata alternative. The brown butter flavor may be less pronounced but still delicious.
• How do I know when the brown butter is ready? The butter will foam, then the foam subsides, and you will see small golden brown specks form at the bottom of the pan. The aroma will become nutty and fragrant. Remove from heat immediately.
• Can I skip the pine nuts to save money? Yes, you can leave them out or substitute with toasted breadcrumbs for a similar crunchy texture without the cost of pine nuts.

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.