Directions to follow
Cook the rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
Make the pesto: In a blender or food processor, combine the fresh basil (or spinach), Parmesan, olive oil, garlic, lemon zest, and lemon juice. Blend until smooth, adjusting with the reserved pasta water as needed for the desired consistency.
Combine: Toss the hot rigatoni with the pesto until well-coated. Add additional reserved pasta water if the mixture is too thick.
Plate: Serve the pasta in bowls or plates. Tear the burrata and place it on top, then sprinkle with roasted pine nuts.
Garnish: Finish with optional fresh basil or microgreens for a pop of color and fresh taste. Serve immediately.
Best ways to enjoy it
For a beautiful presentation, serve your Lemon Pesto Rigatoni in shallow, wide bowls. Add torn pieces of burrata on top so they ooze slightly into the pasta. Pair it with a crisp green salad or grilled vegetables drizzled with balsamic glaze to round out the meal. A chilled glass of white wine or a refreshing lemonade elevates the dining experience perfectly!
Keeping leftovers fresh
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, you can gently warm the pasta in a skillet over medium heat, adding a splash of olive oil or water to help restore moisture. Do not freeze as the texture of the burrata won’t hold up.
Helpful cooking tips
- Prep ahead: You can make the pesto in advance and store it in the fridge, giving you a head start on the meal.
- Watch your pasta: Be careful not to overcook the rigatoni; it should be firm to the bite (al dente).
- Adjust flavors: Taste your pesto as you blend. Feel free to add more lemon juice or salt to suit your preferences.
Creative twists
- Herb swaps: Try using arugula instead of basil for a peppery flavor, or add parsley for added freshness.
- Nuts variations: Swap pine nuts for walnuts or pistachios for a different taste.
- Protein boost: For added protein, toss in grilled chicken or chickpeas either during the mixing phase or on top just before serving.
FAQs
How long does it take to prepare this dish?
The total time to make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is about 30 minutes. Quick, right?
Can I substitute the burrata cheese?
Absolutely! If you can’t find burrata, fresh mozzarella or even ricotta will work well in this dish, offering a delightful creaminess.
Is it safe to eat leftovers?
Yes, store any leftovers in an airtight container in the fridge and consume within 2 days. Reheat gently to avoid drying it out.
By following these simple steps, you’ll have a delicious meal that is sure to impress everyone at your table. Enjoy your cooking adventure!
