Description
This Basil Pesto Rigatoni with Burrata & Toasted Almonds is the ultimate 20-minute pasta dish that feels gourmet but is incredibly easy to make. Perfectly cooked rigatoni is tossed in a vibrant basil pesto, crowned with creamy burrata, and finished with crunchy toasted almonds for an irresistible texture contrast. Whether you need a quick weeknight dinner or an elegant meal to impress, this recipe delivers bold, fresh flavors with minimal effort.
Ingredients
Scale
Main Ingredients:
- 12 oz rigatoni pasta
- ½ cup basil pesto (homemade or high-quality store-bought)
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
- 1 ball burrata cheese
- ¼ cup toasted almonds, roughly chopped
- ½ tsp red pepper flakes (optional, for a spicy kick)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add rigatoni and cook according to package instructions until al dente.
- Before draining, reserve ½ cup of pasta water, then drain.
-
Warm the Pesto:
- In a large skillet over low heat, combine olive oil and basil pesto.
- Stir gently to warm through without overheating.
-
Toss the Pasta:
- Add drained rigatoni to the skillet and toss until evenly coated.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
-
Add Cheese & Seasonings:
- Stir in grated Parmesan cheese and season with salt and black pepper.
-
Assemble & Garnish:
- Divide pasta among serving bowls.
- Tear the burrata and place on top of each portion.
- Sprinkle with toasted almonds, red pepper flakes (if using), and fresh basil.
-
Serve & Enjoy:
- Serve immediately while the burrata melts into the warm pasta.
Notes
- Use High-Quality Pesto for the best flavor. Try this Spinach Basil Pesto Recipe for a fresh homemade version!
- Reserve Pasta Water – It helps create a silky sauce.
- Customize It: Add grilled chicken, shrimp, or roasted veggies for variety.
- Make It Vegan: Use dairy-free pesto and swap burrata for cashew cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
Keywords: Basil pesto rigatoni, burrata pasta, easy pesto pasta, 20-minute pasta, vegetarian rigatoni