Description
A creamy, herbaceous pasta dish featuring al dente rigatoni tossed in fresh basil pesto, topped with luscious burrata, toasted pine nuts, and a sprinkle of Parmigiano-Reggiano. A rich and comforting yet vibrant Italian-inspired meal.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 2 cups fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup toasted pine nuts (plus extra for garnish)
- 2 cloves garlic
- Salt & black pepper, to taste
- 1 tsp lemon juice
- 2–3 balls of burrata cheese
- Additional Parmigiano-Reggiano for garnish
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and set aside.
- While the pasta is cooking, prepare the pesto by blending basil, Parmigiano-Reggiano, olive oil, toasted pine nuts, garlic, lemon juice, salt, and pepper in a food processor until smooth. Adjust seasoning to taste.
- Toss the warm pasta with the fresh pesto until evenly coated.
- Transfer to a shallow serving bowl or plate. Tear burrata and place generously over the pasta.
- Sprinkle with extra toasted pine nuts, freshly grated Parmigiano-Reggiano, black pepper, and whole basil leaves.
- Drizzle with a touch of olive oil before serving.
Notes
- Use high-quality olive oil for best flavor.
- You can make the pesto ahead of time and store it in the refrigerator for up to a week.
- Serve immediately for the best texture and flavor of the burrata.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
