Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients:
For the Pasta:
12 oz rigatoni pasta
1/2 cup basil pesto (store-bought or homemade)
1/2 cup fresh lemon juice (about 2 lemons)
1 tsp lemon zest
1 tbsp olive oil
Salt and black pepper, to taste
For the Topping:
1 ball burrata cheese
1/4 cup pine nuts, roasted
1/4 cup grated Parmesan cheese
1 tbsp fresh basil, chopped
1 tbsp extra virgin olive oil (for drizzling)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
Prepare the Lemon Pesto Sauce:
In a large bowl, combine the basil pesto, fresh lemon juice, lemon zest, olive oil, salt, and pepper. Stir until smooth and well combined.
Toss the Pasta:
Add the cooked rigatoni to the pesto sauce, tossing gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water to loosen it.
Toast the Pine Nuts:
In a small skillet, toast the pine nuts over medium heat for about 2-3 minutes, stirring constantly, until golden brown. Remove from heat and set aside.
Assemble the Dish:
Plate the pasta and top each serving with a ball of burrata cheese.
Sprinkle with roasted pine nuts, grated Parmesan cheese, and fresh basil. Drizzle with extra virgin olive oil.
Serve & Enjoy:
Serve immediately, enjoying the creamy burrata alongside the fresh pesto and tangy lemon.
Nutritional Info (Per Serving, Approximate):
Calories: 540
Protein: 20g
Carbs: 58g
Fat: 28g
Sugar: 3gLemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients:
For the Pasta:
12 oz rigatoni pasta
1/2 cup basil pesto (store-bought or homemade)
1/2 cup fresh lemon juice (about 2 lemons)
1 tsp lemon zest
1 tbsp olive oil
Salt and black pepper, to taste
For the Topping:
1 ball burrata cheese
1/4 cup pine nuts, roasted
1/4 cup grated Parmesan cheese
1 tbsp fresh basil, chopped
1 tbsp extra virgin olive oil (for drizzling)
Directions:
Cook th