Description
12 oz rigatoni pasta
⅓ cup pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ cup extra virgin olive oil
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup toasted pine nuts
⅓ cup dried cranberries
1 large burrata ball, torn into pieces
¼ cup freshly grated Parmesan cheese
Fresh basil, for garnish
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large pan over low heat, whisk together the pesto, lemon zest, lemon juice, olive oil, red pepper flakes, salt, and black pepper.
Add the drained pasta to the pan and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Stir in the toasted pine nuts and dried cranberries, mixing well.
Transfer to a serving dish and top with torn burrata pieces.
Sprinkle with grated Parmesan and fresh basil. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare Ingredients: Before heating any pans, zest and juice your lemon, toast the pine nuts in a dry skillet until golden, and tear the burrata into pieces. This mise en place ensures a smooth cooking process.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions for al dente. Just before draining, carefully scoop out ½ cup of the starchy pasta water.
3. Create the Sauce: While the pasta cooks, combine the pesto, lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper in a large skillet or the empty pasta pot. Warm gently over low heat, whisking to emulsify.
4. Combine Pasta and Sauce: Add the drained rigatoni directly to the sauce. Toss vigorously to coat every piece. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it clings nicely.
5. Add Texture & Serve: Remove the pan from heat. Stir in the toasted pine nuts and dried cranberries. Transfer to a serving platter, then top with torn burrata, grated Parmesan, and fresh basil leaves.
Serving Suggestions
This vibrant pasta is a complete meal but pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. For a protein boost, add grilled chicken or shrimp. Serve it family-style on a large platter to showcase the beautiful burrata topping. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the lemony, creamy flavors perfectly.
How-to Summary
Cook rigatoni al dente, reserving pasta water. Gently warm pesto, lemon, olive oil, and spices to create a sauce. Toss the drained pasta in the sauce, loosening with pasta water as needed. Off heat, mix in pine nuts and cranberries. Finish by topping with torn burrata, Parmesan, and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? You can prepare the components, but assemble just before serving. The pasta can be cooked and tossed with a bit of oil. Keep the sauce separate and reheat gently. Add the burrata, nuts, and basil at the last moment to maintain texture.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is the closest substitute. For a richer, sharper flavor, try creamy goat cheese or even ricotta salata.
How do I toast pine nuts properly? Place them in a dry skillet over medium-low heat. Shake the pan frequently for 3-5 minutes until they are fragrant and lightly golden. Watch closely as they burn easily.
Is there a substitute for dried cranberries? Yes, chopped dried apricots, cherries, or even golden raisins will provide a similar sweet-tart contrast.
Can I use a different pasta shape? Absolutely. Any short, sturdy pasta with crevices to hold the sauce works well, such as penne, fusilli, or farfalle.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is crucial for creating a silky, cohesive sauce that clings to the pasta. Don’t forget to reserve it.
- Overheating the Sauce: Warm the pesto mixture gently. High heat can cause the oil to separate and make the basil taste bitter.
- Using Cold Burrata: Let the burrata sit at room temperature for 20-30 minutes before serving. This allows its creamy center to reach the perfect, luscious texture.
- Burning the Pine Nuts: Toast them in a dry pan with constant attention. They go from golden to burnt in seconds.
Conclusion
This Rigatoni with Pesto, Burrata, and Cranberries is a celebration of contrasting textures and flavors—creamy, tangy, sweet, and nutty. It’s an elegant yet straightforward dish perfect for both weeknights and entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality pasta that is sure to impress. Enjoy the process and the delicious results!
