Description
A vibrant, creamy pasta dish featuring fresh basil pesto, zesty lemon, tender rigatoni, creamy burrata cheese, and crunchy roasted pine nuts for a delightful texture contrast.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 1 cup fresh basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 8 oz burrata cheese
- 1/4 cup pine nuts
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Cook the rigatoni according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
- In a large pan, heat olive oil over medium heat. Add pesto, heavy cream, lemon zest, and lemon juice. Stir until combined and warmed through.
- Add drained pasta to the pan with the pesto sauce. Toss to coat, adding reserved pasta water as needed to reach a creamy consistency. Season with salt and pepper.
- Divide pasta among serving bowls. Tear burrata into pieces and place on top of each serving. Sprinkle with roasted pine nuts and garnish with fresh basil leaves.
Notes
You can customize the seasonings to taste.