Description
A delightful pasta dish featuring al dente rigatoni tossed in a zesty lemon basil sauce, topped with creamy burrata and a crunchy brown butter pine nut topping.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 1/2 cup pine nuts
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 cup fresh basil leaves, chopped
- 8 oz burrata cheese, torn
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook rigatoni according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- In a small skillet over medium heat, toast pine nuts until golden, about 3 minutes. Set aside.
- In the same skillet, melt butter over medium heat, swirling until it turns golden brown and smells nutty, about 2-3 minutes. Stir in the toasted pine nuts and set aside.
- In a large skillet over medium heat, sauté minced garlic in a little olive oil for 1 minute. Add heavy cream, lemon zest, and lemon juice. Simmer for 2 minutes.
- Toss the cooked rigatoni with the cream sauce, adding reserved pasta water if needed for consistency. Stir in chopped basil and Parmesan cheese. Season with salt and pepper.
- Serve topped with torn burrata and a generous sprinkling of brown butter pine nut crunch.
Notes
You can customize the seasonings to taste. For extra protein, add grilled chicken or shrimp.