Description
Full Recipe
Enjoy
Full Recipe
: https://recipesrealm.net/lemon-pesto-rigatoni-burrata…/
Claire Selby
Angela Steenbakkers
Nathan Reynolds
Nicholas Bull
Neil Parker
Step-by-Step Guide
Follow these detailed instructions to create a perfect Lemon Pesto Rigatoni with Burrata. First, bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente. While the pasta cooks, prepare the pesto. In a food processor, combine fresh basil, pine nuts, grated Parmesan, a clove of garlic, and the zest and juice of one lemon. Pulse while slowly streaming in extra virgin olive oil until a cohesive sauce forms. Season with salt and black pepper. Reserve one cup of the starchy pasta water before draining. Return the drained rigatoni to the warm pot. Add the lemon-basil pesto and a splash of the reserved pasta water. Toss vigorously over low heat until the pasta is beautifully coated, adding more pasta water as needed to create a silky emulsion.
Serving Suggestions
This dish is best served immediately while hot. Transfer the sauced rigatoni to a large, shallow serving bowl or individual plates. Tear the fresh burrata cheese over the top, allowing the creamy center to spill onto the pasta. Garnish with additional lemon zest, a crack of black pepper, a drizzle of high-quality olive oil, and a few whole 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.
How-to Summary
Boil rigatoni in salted water. Blend basil, pine nuts, Parmesan, garlic, lemon zest/juice, and olive oil into a pesto. Drain pasta, reserving some water. Toss hot pasta with pesto and pasta water to create a sauce. Serve topped with torn burrata and garnishes.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like penne, fusilli, or casarecce work well to hold the pesto. Avoid long, thin pasta like spaghetti.
How can I make this dish nut-free? Substitute the pine nuts with sunflower seeds or pumpkin seeds for a similar texture without tree nuts.
Can I make the pesto ahead of time? Yes, but press plastic wrap directly onto the surface of the pesto to prevent oxidation (browning) and store it in the refrigerator for up to 2 days.
What can I use instead of burrata? Fresh mozzarella (bocconcini), ricotta, or even a dollop of creamy goat cheese are excellent substitutes if burrata is unavailable.
Why is my pesto sauce oily and not creamy? This happens if the pesto is not emulsified properly. The key is to toss the pesto with the hot pasta and starchy pasta water, which helps the sauce cling smoothly.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip salting your pasta water—it’s essential for flavor. Do not over-process the pesto; pulse to a coarse texture for the best mouthfeel. Do not add cold burrata to the pasta and then let it sit; the cheese should be at room temperature and added just before serving. Do not discard the pasta water; its starch is crucial for saucing. Finally, do not rinse your cooked pasta, as this removes the starch needed for the sauce to adhere.
Conclusion
This Lemon Pesto Rigatoni with Burrata is a celebration of vibrant, fresh flavors and luxurious texture. The zesty, herbaceous pesto clings to perfectly cooked pasta, while the rich, creamy burrata provides a delightful contrast. It’s a restaurant-quality dish that is surprisingly simple to execute at home. By following the step-by-step guide and heeding the common mistakes, you can consistently create an impressive and delicious meal perfect for both weeknights and special occasions. Enjoy the process and the delicious results.