Description
Creamy burrata meets al dente rigatoni in a bright lemon herb sauce, topped with crunchy toasted pistachios and savory garlic butter breadcrumbs for a luxurious yet approachable pasta dish.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 8 oz burrata cheese, torn into pieces
- 1/2 cup shelled pistachios, roughly chopped
- 3 tablespoons unsalted butter
- 1/2 cup panko breadcrumbs
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook 1 minute until fragrant.
- Stir in heavy cream, lemon juice, and lemon zest. Simmer for 2 minutes, then add basil and parsley. Season with salt and pepper.
- Add cooked pasta to the skillet along with a splash of reserved pasta water. Toss to combine and let the sauce thicken slightly, about 2 minutes.
- Gently fold in torn burrata, allowing it to melt into the sauce. Remove from heat.
- In a separate small skillet over medium heat, melt butter. Add panko breadcrumbs and chopped pistachios, stirring frequently until golden and toasted, about 3-4 minutes.
- Serve pasta topped with the pistachio-garlic butter crumbs and extra fresh herbs if desired.
Notes
You can customize the seasonings to taste. For extra lemon flavor, add more zest. The garlic butter crumbs can be made ahead and stored in an airtight container for up to 2 days.