Description
A vibrant and creamy pasta dish featuring rigatoni tossed in a pistachio-basil pesto, topped with luscious burrata and bright lemon zest.
Ingredients
Scale
For the Crust:
- 12 oz rigatoni pasta
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 8 oz burrata cheese
- Toasted pistachio crumbs for garnish (optional)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- While the pasta cooks, make the pesto: In a food processor, combine pistachios, basil, garlic, Parmesan, lemon zest, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Adjust seasoning to taste.
- In a large bowl, toss the hot drained pasta with the pesto, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
- Divide the pasta among serving plates. Tear the burrata into pieces and place on top of each portion.
- Garnish with additional lemon zest, a drizzle of olive oil, and toasted pistachio crumbs if desired. Serve immediately.
Notes
You can customize the seasonings to taste.