Description
Bright, creamy, and nutty pasta dish combining lemon, fresh basil, burrata, and toasted pine nuts for a memorable meal.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- 8 oz burrata cheese
- 1/4 cup pine nuts
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- While pasta cooks, heat a small skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant, about 3-4 minutes. Set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add lemon zest, lemon juice, and heavy cream to the skillet. Stir and let simmer for 2 minutes.
- Add the cooked rigatoni to the sauce, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Remove from heat and stir in chopped basil. Season with salt and pepper.
- Divide pasta among plates. Tear burrata over each serving and sprinkle with toasted pine nuts. Serve immediately with grated Parmesan if desired.
Notes
You can customize the seasonings to taste. For extra lemon flavor, add more zest. Burrata is best at room temperature, so remove from fridge 15 minutes before serving.