Basil Pesto Rigatoni with Burrata

A delightful dish combining the bold flavors of basil pesto and the creaminess of burrata cheese, perfect for weeknight dinners or casual gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course, Pasta

Cuisine: Italian

Calories: 360

Ingredients Method Notes

Ingredients

Pasta

12 oz rigatoni pasta Cook according to package instructions

Pesto and Sauce

1/3 cup basil pesto Use fresh basil pesto for best flavor
1 tablespoon lemon zest Zest from a fresh lemon
2 tablespoons fresh lemon juice Freshly squeezed for best taste
1/4 cup heavy cream Optional, can be omitted for a lighter version

Seasoning and Toppings

to taste Salt
to taste Black pepper
2 tablespoons olive oil For sautéing the pine nuts
2 tablespoons pine nuts Toast until golden brown
8 oz burrata cheese Torn for serving
Fresh basil leaves For garnish
Grated Parmesan Optional for serving

Method

Cooking Pasta

Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

Toasting Pine Nuts

In a large skillet, heat olive oil over medium heat. Add the pine nuts and toast until golden brown, about 2-3 minutes.

Combining Ingredients

In a bowl, combine the cooked pasta with basil pesto, lemon zest, lemon juice, and heavy cream (if using). Toss to combine.
Season with salt and black pepper to taste.
Add the pasta to the skillet with the toasted pine nuts and stir gently to combine.

Serving

Serve the pasta with torn burrata on top, garnished with fresh basil leaves and grated Parmesan if desired.

Notes

To serve, consider pairing with a light salad or crusty bread. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil.