Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe

If you are craving a dish that bursts with vibrant flavors and creamy textures, the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is an absolute winner. This delightful pasta combines the bright, zesty freshness of lemon with the aromatic richness of basil pesto, all perfectly twirled around hearty rigatoni. The crowning glory is the luxurious burrata cheese that melts into every bite, complemented by the satisfying crunch of roasted pine nuts. It’s comfort food elevated to something truly special, effortlessly impressive but so simple to prepare.

Ingredients You’ll Need

This recipe calls for a handful of fresh, wholesome ingredients that each play a crucial role in building the layers of flavor and texture. From the tender rigatoni providing a cozy canvas to the zesty lemon and fragrant basil pesto adding brightness, every component is essential for making this dish sing.

• Rigatoni (12 oz): The ridges on this pasta hold onto the sauce beautifully, giving you a burst of flavor in every bite.
• Olive oil (1 tbsp + ¼–⅓ cup): Adds richness and helps create that silky-smooth pesto texture.
• Fresh basil (1 cup): The herbaceous backbone of the pesto with a sweet, peppery bite.
• Parmesan cheese (¼ cup, grated): Brings salty depth and umami to the sauce.
• Pine nuts (¼ cup for pesto + extra for topping): Toasted for a buttery crunch and nutty aroma.
• Garlic cloves (2): Adds just the right amount of savory warmth without overpowering.
• Lemon zest (from 1 lemon): Delivers an intense citrus perfume and brightness.
• Lemon juice (from 1–2 lemons): Injects acidity that balances the richness of burrata and oil.
• Salt & black pepper: To season perfectly and enhance all the flavors.
• Fresh burrata (1–2 balls): The creamy, dreamy cheese centerpiece that melts over the warm pasta.
• Fresh basil leaves: For a fragrant, colorful garnish.

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

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil and cook your rigatoni until it is perfectly al dente—cooked tender but still with a slight bite. Reserve 1 cup of that starchy pasta water before draining; it’s gold for the sauce, helping it cling to the pasta and stay silky.

Step 2: Prepare the Lemon Pesto Sauce

Next, add fresh basil, grated Parmesan, pine nuts, garlic, lemon zest, and lemon juice into a blender or food processor. Pulse until coarsely combined. Then, with the machine running, slowly stream in the olive oil until the mixture becomes luxuriously creamy. Season it generously with salt and freshly ground black pepper to make the flavors pop.

Step 3: Toast the Pine Nuts

To elevate the texture and aroma, toast some extra pine nuts in a dry skillet over medium heat until they turn golden and fragrant. Keep an eye on them as they toast quickly and can burn easily. This step adds that irresistible crunch that contrasts beautifully with the creamy burrata.

Step 4: Combine Pasta and Sauce

Transfer the cooked rigatoni to a large skillet and toss it with the lemon pesto sauce. Add splashes of the reserved pasta water little by little to loosen the sauce and create a silky coating that clings to every piece of pasta. Heat gently to marry all those fresh flavors together.

Step 5: Assemble and Serve

Divide the pasta among warm bowls. Tear fresh burrata over the top, letting its creamy center ooze over the warm rigatoni. Sprinkle with the roasted pine nuts, a little extra lemon zest for zing, and scatter fresh basil leaves to finish. Serve immediately for the most indulgent experience.

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

Garnishes

To really impress your guests or treat yourself, a little extra flair on the plate goes a long way. Brighten your Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts with vibrant basil leaves and a final grating of Parmesan if desired. Thin strips of lemon zest add a fresh pop of color and zing that beautifully highlight the citrus notes.

Side Dishes

This luscious pasta pairs wonderfully with crisp green salads or lightly dressed arugula for a peppery contrast. Roasted vegetables like asparagus or cherry tomatoes also complement the dish’s fresh, summery vibe. For something heartier, a slice of crusty garlic bread is perfect for soaking up every last bit of pesto sauce.

Creative Ways to Present

Serve the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts in rustic pasta bowls to showcase the cheese melting over the noodles, or plate it elegantly on white dishes for a restaurant-worthy presentation. Adding a drizzle of high-quality extra virgin olive oil or a sprinkle of red pepper flakes can give it an extra dimension and create a visual pop that’s hard to resist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the pasta and pesto separately if possible to keep textures intact. Place them in airtight containers and refrigerate for up to two days. The burrata is best added fresh, so keep it aside until ready to serve again.

Freezing

This dish doesn’t freeze especially well because the delicate burrata and fresh lemon pesto lose their texture and brightness. It’s best enjoyed fresh or within a couple of days of making it to savor the vibrant flavors and creamy textures at their peak.

Reheating

When reheating leftover Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts, warm gently on the stovetop with a splash of reserved pasta water to revive the sauce’s creaminess. Avoid microwaving with the burrata on top; instead, add fresh cheese after warming for that fresh, melty magic.

FAQs

Can I substitute rigatoni with another pasta?

Absolutely! While rigatoni’s ridges are perfect for holding pesto, penne, fusilli, or even farfalle work beautifully. Just aim for a pasta shape that can catch the sauce well.

Is it possible to make the pesto without pine nuts?

Yes, you can substitute pine nuts with walnuts or almonds for a different but equally delicious twist. Toast them lightly for the best flavor.

How can I keep the burrata fresh if not eating immediately?

Keep burrata refrigerated in its original packaging or submerged in fresh water if unpackaged, and add it to the pasta just before serving to enjoy its creamy texture fully.

Can I prepare the lemon pesto in advance?

Definitely! Lemon pesto can be made a day ahead and stored in the fridge in an airtight container. Let it come to room temperature and stir before using.

What if I don’t have a blender or food processor?

You can finely chop the basil, garlic, and pine nuts by hand and mix with lemon juice, zest, Parmesan, and olive oil to create a rustic pesto. It may be chunkier, but every bit as tasty.

Final Thoughts

Making Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is like inviting a little sunshine to your dinner table. The vibrant flavors, creamy textures, and delightful crunch make every bite memorable. Whether you’re cooking for yourself or sharing with friends, this recipe promises joy and comfort with every forkful. Give it a try—you’ll wonder how you ever lived without it!