Description
For the Pasta:
12 oz rigatoni pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon lemon zest
½ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
For the Pesto:
1 cup fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup toasted pistachios
2 tablespoons lemon juice
⅓ cup olive oil
1 clove garlic
½ teaspoon salt
For Serving:
2 balls burrata cheese, torn into pieces
¼ cup toasted pistachios, chopped
Fresh basil leaves, for garnish
Directions:
Cook rigatoni in salted water according to package instructions. Reserve ½ cup of pasta water before draining.
In a food processor, blend basil, Parmesan, toasted pistachios, lemon juice, olive oil, garlic, and salt until smooth.
In a large skillet, heat olive oil over medium heat. Sauté garlic, lemon zest, red pepper flakes, salt, and black pepper for 1 minute.
Add the cooked rigatoni and pesto to the skillet, tossing to coat. Use reserved pasta water to loosen the sauce if needed.
Transfer pasta to serving bowls and top with torn burrata, chopped toasted pistachios, and fresh basil. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 520 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, gather all ingredients. Begin by toasting 1/2 cup of pistachios in a dry skillet until fragrant, then let them cool. Cook the rigatoni in a large pot of well-salted water. Just before draining, carefully scoop out 1/2 cup of the starchy pasta water—this is crucial for the sauce.
For the pesto, combine 1/4 cup of the toasted pistachios, basil, Parmesan, 2 tablespoons lemon juice, 1 garlic clove, and 1/2 teaspoon salt in a food processor. Pulse until coarsely chopped. With the processor running, slowly drizzle in 1/3 cup olive oil until a cohesive sauce forms. Set aside.
In your largest skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the 3 minced garlic cloves, lemon zest, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for just 60 seconds until fragrant but not browned. Immediately add the drained pasta and all of the pesto. Toss vigorously, adding the reserved pasta water a few tablespoons at a time until the sauce clings silkily to the pasta.
Serving Suggestions
This rich pasta is best served family-style in a large, shallow bowl. Top with torn pieces of creamy burrata, a final sprinkle of the remaining chopped toasted pistachios for crunch, and a few whole fresh basil leaves. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette and a glass of crisp Pinot Grigio or Sauvignon Blanc to complement the citrus notes.
How-to Summary
Toast pistachios. Cook pasta, reserving water. Blend pesto ingredients. Sauté garlic and zest. Combine pasta, pesto, and pasta water in the skillet. Toss, top with burrata and garnishes, and serve immediately.
Frequently Asked Questions
Can I make the pesto ahead of time? Yes. Store it in an airtight container with a thin layer of olive oil on top to prevent browning for up to 2 days. The lemon juice will help preserve the color.
What can I substitute for burrata? Fresh mozzarella (bocconcini) or even a dollop of ricotta cheese are excellent, creamy alternatives if burrata is unavailable.
How do I toast pistachios properly? Use a dry skillet over medium heat. Stir frequently for 3-5 minutes until you smell a nutty aroma and see slight browning. Transfer immediately to a plate to stop cooking.
My pesto is too thick. What should I do? Always use the reserved starchy pasta water to thin the pesto when combining with the pasta. Add it gradually until you achieve a silky, clinging sauce.
Can I use a different nut? Absolutely. Pine nuts are traditional, but walnuts or almonds also work well. Toasting is still recommended for maximum flavor.
Common Mistakes to Avoid
- Overcooking the garlic: Sautéing the garlic for more than a minute or on too high heat will make it bitter.
- Skipping the pasta water: The starchy water is essential for emulsifying the sauce and helping it adhere to the pasta.
- Using pre-grated Parmesan: Freshly grated Parmesan melts and incorporates into the pesto much better than the pre-grated kind, which can be clumpy.
- Adding cold burrata: Let the burrata sit at room temperature for 20-30 minutes before serving so it’s perfectly soft and creamy when torn over the hot pasta.
Conclusion
This Rigatoni with Pistachio Pesto and Burrata is a restaurant-quality dish that comes together in under 30 minutes. The key lies in the balance of bright lemon, rich nuts, and fresh basil, all brought together by the luxurious finish of creamy burrata. By following the step-by-step guide and avoiding common pitfalls, you can consistently create an impressive and delicious meal that’s sure to become a favorite.