Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts Recipe

If you are looking for a dish that feels like sunshine on a plate, the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is an absolute must-try. This recipe combines the fresh zestiness of lemon pesto with the creamy decadence of burrata cheese, all beautifully balanced by nutty roasted pine nuts and perfectly cooked rigatoni. Each bite bursts with vibrant, layered flavors and a lovely textural contrast, making it an irresistible choice whether you’re entertaining guests or simply craving a luxurious weeknight dinner. Trust me, once you make this, it will become one of your go-to pasta dishes to celebrate the joy of simple, fresh ingredients coming together.

Ingredients You’ll Need

Gathering these straightforward yet essential ingredients will make your cooking experience smooth and rewarding. Every item plays a crucial role, from the bright lemon zest that lifts the flavor to the creamy burrata that melts into the warm pasta, creating a dish that’s as indulgent as it is refreshing.

• 400 g rigatoni pasta: The ridges on rigatoni trap the luscious sauce, ensuring each bite is flavorful.
• Salt for boiling water: Essential for seasoning your pasta right from the start.
• ¾ cup basil pesto: A fresh, herbaceous base that brings depth and vibrant green color.
• Zest of 1 large lemon: Adds a bright citrus punch without overpowering the dish.
• 2 tablespoons fresh lemon juice: Enhances the pesto’s freshness and adds a zingy balance.
• 3 tablespoons olive oil: Helps emulsify the sauce to a silky texture and adds richness.
• 1 clove garlic, finely grated: Delivers a subtle, aromatic kick without being too sharp.
• Black pepper to taste: Adds warmth and slightly spicy undertones.
• 2 balls burrata cheese: Creamy and luscious, it melts beautifully over the hot pasta.
• ¼ cup pine nuts: Toasted to a golden brown, they bring a delightful crunch and nuttiness.
• 2 tablespoons grated Parmesan cheese: Adds savory depth and umami richness.
• Fresh basil leaves (optional): A finishing touch for fresh color and herbal brightness.

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—this is your first chance to infuse the pasta with flavor. Cook the rigatoni just until al dente, so it stays firm enough to hold the sauce without becoming mushy. Reserve half a cup of the pasta water before draining — this starchy water is magical for adjusting your sauce’s consistency later.

Step 2: Roast the Pine Nuts

In a dry skillet over medium-low heat, toast the pine nuts by stirring constantly until they turn lightly golden and fill your kitchen with a warm, nutty aroma. This quick toasting step elevates their flavor and adds an irresistible crunch that contrasts beautifully with the creamy burrata.

Step 3: Make the Lemon Pesto Sauce

Whisk together the basil pesto, lemon zest, lemon juice, olive oil, grated garlic, and black pepper in a large bowl. The lemon juice and zest brighten the rich pesto base, creating a fresh, vibrant sauce that will coat every rigatoni perfectly. This step is where your dish really starts to come alive with flavor.

Step 4: Combine

Add the hot, drained rigatoni to the bowl with your lemon pesto sauce. Toss everything gently to coat the pasta, then slowly add reserved pasta water a little at a time. This helps the sauce turn silky and glossy, clinging beautifully to each rigatoni tube for maximum flavor in every forkful.

Step 5: Assemble

Transfer the sauced pasta into serving bowls. Tear the burrata cheese over the warm rigatoni so its creamy center melts luxuriously into the dish. Sprinkle on the roasted pine nuts, Parmesan cheese, and fresh basil leaves if you’re using them. The combination of flavors and textures here is nothing short of spectacular.

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

Garnishes

Simple garnishes can elevate this dish to restaurant level. A few extra basil leaves add a bright pop of green, while a little more grated Parmesan deepens that irresistible umami flavor. For extra zest, a light drizzle of good quality olive oil just before serving adds a glossy finish and richness.

Side Dishes

Since the Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is so rich and flavorful, pair it with lighter sides to balance the meal. A crisp green salad with a tangy vinaigrette or roasted seasonal vegetables work wonderfully. For a cozy, rustic feel, crusty garlic bread is perfect for soaking up every last bit of sauce.

Creative Ways to Present

Consider serving this pasta in shallow bowls or rustic ceramic dishes to showcase the burrata melting over the rigatoni. For a fun twist at gatherings, lay out all components buffet-style so guests can add their own burrata and pine nuts, making it interactive and customizable. Fresh edible flowers or microgreens also make an elegant, eye-catching touch.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to two days. The fresh lemon flavor remains bright, but note that the burrata is best added fresh when serving again to keep its creamy texture intact.

Freezing

This dish is not ideal for freezing because the texture of creamy burrata and pesto sauce can change once thawed. It’s best enjoyed fresh for the fullest flavor and perfect consistency.

Reheating

When reheating, gently warm the pasta in a skillet over low heat with a splash of water or olive oil to refresh the sauce. Add fresh burrata on top after warming for that signature luscious melt, rather than reheating it with the pasta to preserve its creamy texture.

FAQs

Can I use a different pasta shape?

Absolutely! While rigatoni’s ridges hold the sauce beautifully, penne or fusilli are great alternatives that also capture the lemon pesto well.

Is burrata cheese essential?

Burrata offers a creamy richness that elevates this dish, but if unavailable, fresh mozzarella or ricotta can be used as substitutes, although the flavor and texture will be slightly different.

How do I make basil pesto from scratch?

Blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil until smooth. It’s easy and tastes amazing, but store-bought pesto works perfectly in this recipe too.

Can this dish be made vegan?

Yes! Use a vegan pesto and substitute burrata with a plant-based creamy cheese alternative. Omit the Parmesan or replace it with nutritional yeast for a cheesy flavor.

Why is pasta water added to the sauce?

The starchy pasta water helps thin the pesto sauce just enough to coat the rigatoni evenly and adds silkiness, making the sauce cling perfectly without being too thick or dry.

Final Thoughts

The Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is one of those rare recipes that feels both fresh and indulgent at the same time. It’s a beautiful way to bring simple ingredients together to create a dish that’s truly impressive with minimal effort. I can’t wait for you to make it and share it with loved ones — it just might become your new favorite pasta recipe to celebrate every joyful occasion.