Description
Creamy burrata melts into warm rigatoni tossed in fresh basil pesto, topped with toasted pine nuts, lemon zest, and shaved parmesan for a luxurious, herbaceous Italian-inspired dish.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 balls burrata cheese
- 1/4 cup toasted pine nuts
- Zest of 1 lemon
- Freshly ground black pepper
- Sea salt to taste
- 1/4 cup grated parmesan cheese
- Extra virgin olive oil, for drizzling
- Fresh basil leaves, for garnish
Instructions
- 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.
- In a large mixing bowl, toss the cooked rigatoni with the basil pesto. Add a splash of reserved pasta water to loosen the sauce if needed.
- Plate the pasta in shallow bowls or a large serving platter. Gently tear and place the burrata over the top of the pasta.
- Sprinkle toasted pine nuts and lemon zest over the dish.
- Finish with freshly ground black pepper, a pinch of sea salt, and a generous sprinkle of grated parmesan.
- Drizzle lightly with olive oil and garnish with fresh basil leaves before serving.
Notes
- Use high-quality burrata for best results.
- Homemade pesto enhances the flavor significantly.
- Reserve pasta water helps achieve a creamy sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg
