Description
A luxurious pasta dish featuring creamy burrata, bright lemon and herbs, crunchy toasted pistachios, and savory garlic butter breadcrumbs.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 8 oz burrata cheese, torn into pieces
- Salt and black pepper to taste
- Red pepper flakes (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. Reserve 1 cup pasta water, then drain.
- In a large skillet over medium heat, melt butter. Add panko breadcrumbs and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Transfer to a bowl and set aside.
- In the same skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add pistachios and toast for 2 minutes, stirring often.
- Reduce heat to low. Add the cooked pasta, lemon juice, lemon zest, and 1/2 cup reserved pasta water. Toss to coat, adding more water if needed for a silky sauce.
- Remove from heat. Gently fold in torn burrata, basil, parsley, and chives until just combined. Season with salt, pepper, and red pepper flakes to taste.
- Serve immediately, topped with the garlic butter breadcrumbs and additional pistachios if desired.
Notes
You can customize the seasonings to taste.