Description
For the Arugula Pesto:
2 cups fresh arugula
½ cup grated Parmesan cheese
⅓ cup toasted pine nuts
2 cloves garlic
½ tsp salt
½ tsp black pepper
½ cup olive oil
Juice of ½ lemon
For the Pasta:
12 oz rigatoni pasta
½ cup dried cranberries
1 burrata ball, torn into pieces
¼ cup toasted pine nuts
Extra Parmesan cheese, for garnish
Fresh arugula, for garnish
Directions:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
While the pasta cooks, prepare the pesto by blending arugula, Parmesan, toasted pine nuts, garlic, salt, and black pepper in a food processor. Slowly drizzle
in the olive oil and lemon juice until smooth.
Toss the cooked pasta with the arugula pesto, adding reserved pasta water as needed to create a silky sauce.
Stir in the dried cranberries and gently mix.
Plate the pasta and top with torn burrata pieces, toasted pine nuts, extra Parmesan, and fresh arugula.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 540 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Toast the Pine Nuts: In a dry skillet over medium-low heat, toast the pine nuts until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Set aside to cool.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions for al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water.
- Blend the Pesto: In a food processor, combine the fresh arugula, grated Parmesan, ⅓ cup of the cooled toasted pine nuts, garlic cloves, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil and lemon juice until a cohesive, vibrant green sauce forms.
- Combine: Return the drained pasta to the warm pot. Add the arugula pesto and toss vigorously to coat. Add the reserved pasta water, one tablespoon at a time, until the sauce is silky and clings to the pasta.
- Final Touches: Gently fold in the dried cranberries. Divide the pasta among bowls and immediately top with torn burrata, the remaining toasted pine nuts, extra Parmesan shavings, and a few fresh arugula leaves.
Serving Suggestions
This pasta is a complete meal but can be elevated with simple pairings. For a light starter, serve with a simple white bean and herb salad. A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the peppery arugula and rich cheese beautifully. If packing for lunch, store the components separately and combine just before eating to keep the burrata fresh and the pasta from drying out.
How-to Summary
Toast pine nuts. Cook rigatoni al dente, reserving pasta water. Blend arugula, Parmesan, some pine nuts, garlic, salt, pepper, oil, and lemon juice into a pesto. Toss hot pasta with pesto, adding pasta water to loosen sauce. Fold in cranberries. Top with torn burrata, remaining pine nuts, extra Parmesan, and fresh arugula.
Frequently Asked Questions
Can I use a different nut? Absolutely. Toasted walnuts or almonds are excellent, cost-effective substitutes for pine nuts.
How do I store leftovers? Store without the burrata topping in an airtight container for up to 3 days. The pesto may darken slightly but will still taste great. Add fresh burrata when reheating.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) or a dollop of ricotta cheese can be used, though burrata’s creamy center is ideal.
Can I make the pesto ahead of time? Yes. Prepare the pesto and store it in the fridge with a thin layer of olive oil on top for up to 2 days to preserve its color.
My pesto is too bitter. What happened? Very mature arugula can be quite peppery. Balance it by adding a teaspoon of honey or maple syrup to the food processor while blending.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy reserved water is crucial for helping the pesto emulsify into a smooth sauce that coats the pasta.
- Over-processing the Pesto: Pulse until just combined. Over-blending can heat and wilt the arugula, dulling its flavor and bright color.
- Using Pre-grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into the pesto. Always grate fresh.
- Adding Burrata to the Hot Pot: Stirring the burrata into the entire pot will melt it into a mess. Always add it as a fresh, cool garnish on top of each serving.
Conclusion
This Arugula Pesto Rigatoni with Burrata and Cranberries is a masterclass in balancing flavors and textures. The peppery pesto, sweet-tart cranberries, and luxurious burrata come together in under 30 minutes for a restaurant-quality dish. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a stunning, flavorful pasta that is sure to impress. Enjoy the process and the delicious results.
