Directions to follow
- Cook the rigatoni according to the package instructions until it reaches that perfect al dente texture. Drain and toss with a tablespoon of olive oil to prevent sticking.
- In a large bowl, combine basil pesto, lemon zest, and lemon juice along with the grated Parmesan cheese. Stir well until mixed.
- Add the warm rigatoni to the pesto mixture and toss until every piece is beautifully coated.
- Plate your pasta and tear the burrata cheese, placing it right on top for that luxurious finish.
- Sprinkle with toasted pine nuts, a dash of freshly cracked black pepper, and garnish with fresh basil for that extra pop of freshness.
- Drizzle with a little more olive oil if you’re feeling fancy, and serve immediately. Enjoy every creamy, zesty bite!
Best ways to enjoy it
Serve your Lemon Pesto Rigatoni in a large bowl or individual plates, sprinkling some extra Parmesan cheese on top if you like it cheesy. For a full meal experience, pair it with a light side salad dressed with lemon vinaigrette or some garlic bread for dipping. A crisp white wine, such as Sauvignon Blanc, complements the dish beautifully.
Storage and reheating tips
If you happen to have leftovers (which is a rare occurrence with this dish!), you can store them in an airtight container in the fridge for up to three days. To reheat, simply warm the pasta in a pan over medium heat, adding a splash of olive oil or a little water to loosen the sauce. While it’s best enjoyed fresh, you can also freeze the pasta without the burrata or pine nuts. Just remember to let it cool completely before freezing.
Pro chef tips
- Freshness Matters: Use fresh basil pesto if you can; it makes all the difference in flavor.
- Perfect Balance: Adjust the acidity by adding more or less lemon juice based on your personal taste preference.
- Toast Your Nuts: Don’t skip toasting the pine nuts! They add a delightful crunch and a depth of flavor that enhances the overall dish. Just a few minutes in a dry skillet will elevate their taste.
Creative twists
- Nut-Free Option: Omit the pine nuts and replace them with sunflower seeds if you have a nut allergy.
- Veggie Boost: Add in some sautéed spinach or broccoli florets for added nutrition and color.
- Spicy Kick: If you enjoy some heat, toss in red pepper flakes for an added spicy twist that pairs surprisingly well with the lemon and basil.
FAQs
How long does it take to prepare this dish?
Preparation and cooking time for Lemon Pesto Rigatoni is about 25-30 minutes, making it a quick option for a busy weekday meal.
Can I substitute the burrata cheese?
Yes! If you can’t find burrata, fresh mozzarella or even ricotta can be great alternatives. Just keep in mind the texture will change slightly.
Can I make this dish vegetarian-friendly?
Absolutely! This recipe is already vegetarian, but if you’re looking for a vegan version, use a plant-based pesto and skip the cheese or substitute with a vegan cheese option.
Give this Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts a try, and let every bite be a celebration of flavors!
