Description
12 oz rigatoni pasta
1 cup fresh basil leaves
2 tbsp pine nuts, plus extra for garnish
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
1 tbsp lemon zest
1 tbsp lemon juice
Salt and black pepper, to taste
8 oz burrata cheese, torn into pieces
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the rigatoni according to package instructions. Drain, reserving 1/4 cup of pasta water.
While the pasta cooks, prepare the pesto. In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, olive oil, lemon zest, and lemon juice. Pulse
until smooth. Season with salt and pepper to taste.
Toss the cooked rigatoni with the pesto, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Serve the pasta in bowls and top with torn burrata cheese, roasted pine nuts, and fresh parsley.
Drizzle with extra olive oil and lemon juice if desired. 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
Follow these detailed instructions for perfect Rigatoni with Burrata and Lemon-Basil Pesto every time.
- Prep Ingredients: Grate the Parmesan, zest and juice the lemon, mince the garlic, and measure all other ingredients before starting. This ensures a smooth cooking process.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions for al dente. Just before draining, carefully scoop out 1/4 cup of the starchy pasta water, then drain the pasta.
- Make the Pesto: In a food processor, combine the fresh basil, 2 tbsp pine nuts, minced garlic, grated Parmesan, olive oil, lemon zest, and lemon juice. Pulse until a cohesive, slightly coarse paste forms. Season generously with salt and black pepper.
- Combine Pasta & Pesto: Return the drained pasta to the warm pot. Add the pesto and toss vigorously to coat. Add the reserved pasta water, one tablespoon at a time, until the sauce loosens and clings beautifully to the pasta.
- Final Assembly: Divide the pesto pasta among serving bowls. Immediately top each portion with torn pieces of creamy burrata cheese. Garnish with extra pine nuts, chopped parsley, a final crack of pepper, and an optional drizzle of olive oil.
Serving Suggestions
This rich pasta dish pairs wonderfully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a protein boost, add grilled shrimp or chicken. A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and basil flavors perfectly.
How-to Summary
Cook rigatoni al dente, reserving pasta water. Blend fresh basil, pine nuts, garlic, Parmesan, olive oil, lemon zest, and juice into a pesto. Toss the hot pasta with the pesto, thinning with pasta water as needed. Serve topped with torn burrata, extra pine nuts, and parsley.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like penne, fusilli, or shells work well to hold the chunky pesto and burrata.
How can I make this dish nut-free? Omit the pine nuts. For a similar texture, try using toasted sunflower seeds or simply leave them out for a smoother pesto.
Can I make the pesto ahead of time? Yes. Store pesto in an airtight container in the fridge for up to 3 days. Press plastic wrap directly on the surface to prevent browning.
What can I substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute. For a stronger flavor, use creamy goat cheese or ricotta salata.
Is the pasta water really necessary? Yes, it’s crucial. The starchy water helps emulsify the pesto and pasta, creating a silky sauce that coats each noodle instead of sliding off.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Always cook to al dente, as it will soften slightly when tossed with the sauce.
- Skipping the Pasta Water: Not using the reserved starchy water will result in a thick, clumpy sauce that doesn’t adhere to the pasta.
- Using Stale or Pre-Grated Cheese: For the best flavor, always use freshly grated Parmesan cheese from a block.
- Over-processing the Pesto: Pulse until combined but still slightly textured. Continuous blending can heat and bruise the basil, darkening its color.
Conclusion
This Rigatoni with Lemon-Basil Pesto and Burrata is a restaurant-quality dish that comes together in under 30 minutes. The combination of bright, herby pesto with the decadent, creamy burrata creates a perfect balance of flavors and textures. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive yet simple pasta that’s sure to become a favorite for weeknights and special occasions alike.