Description
A vibrant and creamy pasta dish featuring fresh basil pesto, zesty lemon, and rich burrata cheese, topped with crunchy roasted pine nuts.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 1 cup fresh basil pesto
- 1 lemon, zested and juiced
- 8 oz burrata cheese
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 1/4 cup extra virgin 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 until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, toast pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside.
- In a large bowl, combine pesto, lemon zest, lemon juice, minced garlic, and olive oil. Mix well.
- Add the drained pasta to the pesto mixture, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
- Season with salt and pepper to taste. Transfer to serving plates, top with torn burrata, toasted pine nuts, and fresh basil.
Notes
You can customize the seasonings to taste.