Lemon Herb Burrata Pasta with Pistachio Crumbs

Lemon Herb Burrata Rigatoni with Toasted Pistachios & Garlic Butter Crumbs – A Quick Comfort Dinner

This Lemon Herb Burrata Rigatoni comes together in under 30 minutes and delivers a bowl of pure comfort with bright citrus, creamy cheese, and two kinds of crunch. It’s the kind of weeknight dinner that feels like a restaurant splurge without any of the stress or cleanup.

The lemon and herb base keeps things fresh, while the burrata melts into the pasta, creating a silky sauce without cream or butter. On top, toasted pistachios and garlic butter crumbs add texture that makes every forkful interesting. I first made this after a trip to the Amalfi Coast, where the simplest pasta dishes were always the most memorable — and this one brings back all those sunny afternoons.

Why You’ll Love This Recipe

• Ready in about 25 minutes, from pantry to plate.
• No heavy cream needed — the burrata creates a naturally creamy sauce.
• Two textures: crunchy pistachios and crispy garlic butter crumbs.
• Bright lemon and fresh herbs keep it from feeling too rich.
• It feels like something special, even on a regular Tuesday night.

Ingredients

• 12 oz rigatoni pasta
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Zest and juice of 1 large lemon
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 8 oz burrata cheese, torn into pieces
• 1/3 cup shelled pistachios, roughly chopped
• 2 tablespoons unsalted butter
• 1/3 cup panko breadcrumbs
• Salt and black pepper to taste
• Red pepper flakes (optional, for heat)

Instructions

• Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup pasta water, then drain.
• While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook 1 minute until fragrant.
• Add lemon zest and a splash of pasta water to the skillet. Stir, then add the drained rigatoni. Toss to coat.
• Remove from heat. Add lemon juice, fresh basil, and parsley. Toss well, adding pasta water a little at a time if needed to loosen the sauce.
• Tear the burrata into pieces and gently fold into the hot pasta so it begins to melt but stays somewhat intact.
• In a small pan over medium heat, melt butter. Add panko and cook, stirring, 2–3 minutes until golden and crisp. Remove from heat.
• In the same small pan (or a separate dry pan), toast the chopped pistachios over medium heat 2 minutes until fragrant. Watch closely so they don’t burn.
• Serve pasta in bowls. Top with garlic butter crumbs, toasted pistachios, and a pinch of red pepper flakes if desired.

Pro Tips

• Reserve more pasta water than you think you need — the starchy water helps the sauce cling to the rigatoni without being heavy.
• Tear the burrata rather than cutting it. Torn edges integrate more easily into the pasta and create a creamier texture.
• Toast the panko and pistachios separately, because they cook at different speeds. The crumbs need butter, while the nuts only need dry heat.
• Add the lemon juice off the heat to keep its brightness. If you cook it, the acidity dulls and the dish loses its fresh punch.

Variations

• Swap rigatoni for any short pasta — penne, fusilli, or farfalle all work well with this sauce.
• Add grilled chicken or shrimp for extra protein and a heartier meal.
• Use fresh mint or oregano instead of basil for a slightly different herb profile.
• For a dairy-free version, omit the burrata and use a cashew cream or your favorite plant-based alternative. The crumbs and pistachios still provide plenty of texture.

Frequently Asked Questions

• Can I make this ahead of time? This dish is best served immediately. If you have leftovers, reheat gently with a splash of water or broth to bring back the creaminess.
• What can I use instead of burrata? Fresh mozzarella or ricotta can work, though the texture will be different. Burrata is key for that ultra-creamy sauce.
• How do I store leftovers? Keep in an airtight container in the fridge for up to two days. The crumbs will soften, so store them separately if you want to maintain crunch.
• Can I use gluten-free pasta? Yes. Just be careful not to overcook it, and reserve extra pasta water — gluten-free pasta tends to need more starch to help the sauce stick.
• Are the pistachios essential? They add a wonderful crunch and a slightly sweet, nutty flavor. If you don’t have them, toasted almonds or pine nuts are good substitutes.
• Can I skip the garlic butter crumbs? You can, but they add a lovely crispy layer that contrasts with the creamy pasta. If you skip them, consider adding extra toasted nuts for texture.

More Recipes You’ll Love

• Creamy Herb Chicken Rigatoni
• Roasted Vegetable Terrine with Goat Cheese & Honeyed Walnuts
• Pistachio Brie Crostini with Raspberry Honey
• Baked Feta with Blistered Tomatoes & Hot Honey
• Roasted Sweet Potato with Burrata & Pistachios

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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.