Lemon Pesto Penne with Burrata & Roasted Pine Nuts Recipe

There is something truly magical about a pasta dish that sings with fresh, vibrant flavors while feeling indulgently creamy and comforting at the same time. That’s exactly what you get with the Lemon Pesto Penne with Burrata & Roasted Pine Nuts, a personal favorite that brings together zesty lemon, aromatic basil pesto, and the dreamy richness of burrata cheese. Lightly toasted pine nuts add a wonderful crunch, making every bite a delightful balance of textures and tastes that you’ll want to savor again and again.

Ingredients You’ll Need

The secret to any memorable dish lies in its ingredients, and this Lemon Pesto Penne with Burrata & Roasted Pine Nuts is no exception. Each component plays its part perfectly, whether it’s the bright acidity of lemon, the fresh punch of basil pesto, or the creamy decadence of burrata, all enhanced by that gentle, toasty crunch from pine nuts.

• 300g penne pasta: The perfect pasta shape to trap the luscious sauce in every bite.
• 1 tbsp salt (for boiling water): Essential to season the pasta from within as it cooks.
• ½ cup basil pesto: Choose store-bought for convenience or homemade for extra freshness; it’s the herbaceous backbone of the sauce.
• 2 tbsp lemon juice: Adds lively citrus brightness that wakes up the entire dish.
• 1 tsp lemon zest: Intensifies the lemon flavor with aromatic oils from the peel.
• 2 tbsp olive oil: Brings a silky texture and richness that keeps the sauce smooth and glossy.
• 1 garlic clove, minced (optional): A mild kick of warmth without overpowering the delicate flavors.
• 3 tbsp grated parmesan: Adds depth and umami for a savory finish.
• Salt & pepper to taste: The simple seasoning that elevates all the other ingredients.
• 1–2 balls burrata cheese: Creamy and luscious, it melts beautifully into the hot pasta.
• 3 tbsp pine nuts, toasted: Toasting enhances their nutty aroma and brings delightful crunch.
• Extra basil leaves: A fresh, herbal garnish that brightens every serving.
• Cracked black pepper: Adds subtle heat and complexity to the final dish.
• Extra parmesan (optional): For those who love a cheesier touch.

How to Make Lemon Pesto Penne with Burrata & Roasted Pine Nuts

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil—this is your chance to infuse the pasta with flavor. Add the penne pasta and cook until al dente, following the package’s times. It’s important not to overcook here; you want just enough bite to balance the creamy sauce. Before draining, reserve about ¼ cup of the pasta water—you’ll use it later to create that silky sauce texture.

Step 2: Toast the Pine Nuts

While the pasta cooks, grab a dry skillet and set it to medium heat. Add the pine nuts and toast them gently for 2 to 3 minutes, giving them a shake now and then. You’ll know they’re ready once they turn a golden hue and release a fragrant, buttery aroma. Toasting not only boosts their flavor but adds a beautiful crunch that contrasts wonderfully with the softness of the burrata.

Step 3: Make the Lemon Pesto Sauce

In a bowl, combine the basil pesto, fresh lemon juice, and lemon zest—this combination is what gives the sauce its bright, uplifting character. Whisk in the olive oil and the grated parmesan, then add minced garlic if you want a subtle hint of warmth. Don’t forget to season with salt and pepper to taste. This sauce is packed with layers of flavor, balancing richness with citrus zing.

Step 4: Combine Pasta & Sauce

Drain the pasta and immediately toss it with your vibrant lemon pesto sauce. If the mixture feels too thick, gently stir in a splash of the reserved pasta water. This step is the secret to achieving a glossy, silky coating that clings beautifully to each piece of penne, ensuring every bite bursts with flavor.

Step 5: Plate & Top

Transfer the coated pasta onto your serving dish, then tear or place whole balls of burrata cheese over the top. As the warm pasta meets the creamy burrata, it will start to melt slightly creating an irresistible lushness. Sprinkle over the toasted pine nuts and scatter fresh basil leaves for an herbaceous lift. Finish with a crack of black pepper and, if you like, some extra parmesan for a final savory touch.

Step 6: Serve Immediately

This dish is best enjoyed fresh and warm. The contrast between the chewy pasta, creamy burrata, crunchy pine nuts, and the bright, herby sauce is simply unbeatable the moment it hits the table. Trust me, once you’ve tried Lemon Pesto Penne with Burrata & Roasted Pine Nuts, it’s bound to become a weekly favorite.

How to Serve Lemon Pesto Penne with Burrata & Roasted Pine Nuts

Garnishes

Keep it simple to highlight the star ingredients. Fresh basil leaves add a burst of green color and a fresh anise-like flavor. A sprinkle of additional cracked black pepper brings mild heat, while a drizzle of extra virgin olive oil can add a shimmer of gloss and richness. If you’re feeling decadent, shave some more parmesan on top for a nutty finish.

Side Dishes

This pasta shines on its own but pairs beautifully with crisp, refreshing sides. A light arugula salad dressed with lemon vinaigrette complements the lemon pestos’ citrus notes perfectly. Roasted or grilled vegetables like asparagus or zucchini provide a hearty yet healthy balance. If you want bread on the table, opt for warm, crusty focaccia or garlic bread to soak up any leftover sauce.

Creative Ways to Present

Want to impress your guests? Serve the pasta right on warmed plates for an inviting touch. Using clear glass bowls also lets your vibrant colors pop. For a rustic vibe, toss the pasta in a large wooden bowl and place burrata balls artfully on top. Another fun idea is to set up a “build your own” station with extra pine nuts, basil, parmesan, and lemon wedges so guests can customize their servings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the burrata separate if possible and add it fresh when serving again to maintain its creaminess.

Freezing

This pasta is best enjoyed fresh, so freezing is not recommended as the burrata and pesto textures will suffer. If you must freeze, omit the burrata and add fresh when thawed.

Reheating

Reheat leftovers gently in a skillet with a splash of water or broth to loosen the sauce without drying out the pasta. Add the burrata fresh afterward to retain its luscious texture.

FAQs

Can I use a different type of pasta?

Absolutely! While penne holds the sauce beautifully, rigatoni, farfalle, or even fusilli would work well to trap that luscious lemon pesto blend.

Is basil pesto always made with pine nuts?

Traditionally, yes, but some pesto variations use walnuts, almonds, or cashews. If you want to keep the pine nut flavor, make sure to toast them separately for garnish.

Can I make the lemon pesto sauce ahead of time?

Yes, you can prepare the sauce a day in advance and refrigerate it. Just bring it to room temperature before tossing with the hot pasta for the best flavor.

What can I substitute for burrata if I can’t find it?

Mozzarella di bufala or fresh mozzarella balls can be good alternatives, though they won’t be quite as creamy and rich as burrata.

How can I make this dish vegan?

Use a vegan pesto sauce without cheese, substitute parmesan for nutritional yeast, and replace burrata with a creamy nut-based cheese or avocado slices for creaminess.

Final Thoughts

This Lemon Pesto Penne with Burrata & Roasted Pine Nuts is one of those dishes that feels both special and effortlessly achievable. Whether you’re making it for a weeknight dinner or a weekend treat, it consistently delivers a bright, creamy, and nutty experience that everyone will rave about. Give it a whirl—you’ll likely find it slipping quickly onto your must-make list!