Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

There’s something deeply comforting about a bowl of pasta, especially when it brings bright lemony notes, herbaceous pesto, and the luscious richness of burrata all together in one dish. This Lemon Pesto Rigatoni with Burrata is exactly that: comforting yet fresh, indulgent yet simple. I’m so grateful you’re here to explore this beautiful recipe with me—it truly brings the best of spring and summer flavors into a single bite.

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Overview of Lemon Pesto Rigatoni with Burrata

Pasta night just got a major upgrade, and it’s shockingly easy to pull off. This Lemon Pesto Rigatoni with Burrata is all about vibrant flavor and creamy decadence wrapped up in a no-fuss 25-minute dinner. The key players? Rigatoni pasta, zesty lemon, fresh basil pesto, buttery burrata, and crunchy roasted pine nuts.

Why You’ll Love This Lemon Pesto Rigatoni with Burrata

• Quick & easy – From pot to plate in under 30 minutes.
• Seasonally bright – Lemon juice and zest bring sunshine to every bite.
• Customizable – Make it creamy or keep it light; add greens or more protein.
• Restaurant-quality – Looks and tastes like something you’d order at your favorite bistro.

What Does It Taste Like?

Imagine this: a forkful of al dente rigatoni coated in tangy, herb-laced pesto with just a hint of creaminess, topped with cool, silky burrata that slowly melts into the pasta. Toasted pine nuts add crunch, and fresh basil leaves give that burst of brightness. It’s cozy and indulgent, but also refreshing—like sunshine in a bowl.

Benefits of This Recipe

• Balanced nutrition – Healthy fats from olive oil and pine nuts, calcium from burrata, and complex carbs from pasta.
• Vegetarian-friendly – Great for meatless Mondays or guests who avoid meat.
• Custom fit – Add veggies, switch the cream, or skip the Parmesan for a dairy-light option.

Ingredients for Lemon Pesto Rigatoni with Burrata

Here’s what you’ll need to bring this pasta dream to life:

• 12 oz rigatoni pasta
• 1/3 cup basil pesto (store-bought or homemade)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup heavy cream (optional, for a creamier sauce)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons pine nuts
• 8 oz of burrata cheese, either two small pieces or one large piece
• Fresh basil leaves, for garnish
• Grated Parmesan, optional, for serving

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Tools You’ll Need

You don’t need any fancy gadgets—just your kitchen basics:

• Large pot for boiling pasta
• Colander
• Large skillet or sauté pan
• Microplane or grater for lemon zest
• Wooden spoon or tongs
• Small skillet (for toasting pine nuts)
• Serving bowls

Possible Additions and Substitutions

This Lemon Pesto Rigatoni with Burrata is flexible—here’s how to tailor it to your tastes:

Additions

• Roasted cherry tomatoes – Bursting with sweet acidity, they pair beautifully.
• Grilled zucchini or asparagus – Adds color and earthy freshness.
• Chickpeas – For a plant-based protein boost.
• Red chili flakes – If you love a gentle heat.

Substitutions

• Pasta – Penne, fusilli, or farfalle work great if rigatoni isn’t available.
• Pesto – Try arugula or spinach pesto for a peppery twist.
• Cream – Swap with a splash of oat milk or leave it out for a lighter sauce.
• Burrata – If unavailable, substitute with fresh mozzarella or ricotta.

How to Make Lemon Pesto Rigatoni with Burrata

You’re just six simple steps away from pasta bliss!

1. Boil the Pasta

Fill a large pot with water, add salt, and bring it to a rolling boil. Cook the rigatoni according to the package instructions until al dente—tender but with a slight bite. Drain and set aside.

🍝 Pro tip: Reserve a little pasta water before draining to loosen the sauce later if needed.

2. Toast the Pine Nuts

While the pasta cooks, place pine nuts in a dry skillet over medium-low heat. Stir constantly for 2–3 minutes until golden and fragrant. Set aside.

🔥 Keep an eye on them—pine nuts go from golden to burnt in seconds!

3. Make the Sauce

In a large skillet, warm olive oil over medium heat. Add the pesto, lemon zest, and lemon juice. Stir to combine. If using, pour in the heavy cream and stir gently until warmed through (about 2–3 minutes).

🌿 This is where the magic happens—the lemon and pesto marry into something totally next level!

4. Toss in the Pasta

Add the cooked rigatoni directly into the skillet. Toss everything together to coat the pasta thoroughly. Season with salt and black pepper to taste. Use a splash of reserved pasta water to thin the sauce if needed.

5. Plate It Up

Divide the pasta among serving bowls. Tear burrata into pieces and nestle it gently on top of each portion.

6. Finish & Garnish

Sprinkle with toasted pine nuts, scatter fresh basil leaves, and add grated Parmesan if using.

✨ Don’t skip the burrata reveal—cutting into that creamy center is part of the joy!

What to Serve with Lemon Pesto Rigatoni with Burrata

This dish is satisfying on its own, but if you want a full spread, here are some dreamy pairings:

• Garlic bread or focaccia – For sopping up that lemony pesto.
• Arugula salad with balsamic glaze – Peppery greens balance the creaminess.
• Roasted seasonal veggies – Carrots, zucchini, or bell peppers work well.
• Lemon iced tea or sparkling water with mint – Light and refreshing beverages to keep things crisp.

Tips for Perfect Rigatoni Every Time

• Salt the pasta water like the sea – It’s your only chance to flavor the pasta itself!
• Use fresh lemon juice – The bottled stuff just doesn’t deliver the same brightness.
• Stir pesto off direct heat – Overheating can dull the herbs.
• Garnish at the last moment – Burrata melts quickly; you want it creamy but not broken down.

Storage Instructions

If you have leftovers (lucky you!), here’s how to save them:

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Gently warm in a skillet over low heat with a splash of water or cream to refresh the sauce.
• Avoid freezing: The burrata and lemony sauce won’t hold their texture well when frozen.

General Information

• Cuisine: Italian-inspired, with a citrusy twist
• Dish type: Vegetarian main course
• Difficulty: Easy to intermediate
• Time commitment: 25 minutes total (10 min prep + 15 min cook)

Frequently Asked Questions (FAQ)

Can I make this recipe vegan?

Yes! Use a dairy-free pesto, skip the cream, and replace burrata with vegan cheese or avocado.

What can I use instead of pine nuts?

Try toasted sunflower seeds, walnuts, or slivered almonds for crunch.

Is burrata the same as mozzarella?

Not quite—burrata is a soft cheese with a creamy interior. Mozzarella is firmer and less rich, but still delicious as a substitute.

Can I prep anything ahead of time?

Absolutely—toast the pine nuts, zest the lemon, and portion your pesto ahead of cooking to streamline dinner time.

What’s the best way to zest a lemon?

Use a microplane grater and avoid the bitter white pith underneath the yellow skin.

Conclusion

There you have it—Lemon Pesto Rigatoni with Burrata in all its glory! Whether you’re treating yourself on a weeknight or serving it to impress guests, this pasta is anything but boring. It’s creamy, zesty, herbaceous, and packed with satisfying textures. Plus, it’s endlessly customizable to suit your mood or what you have on hand.

Still craving those sun-drenched, Mediterranean-inspired flavors? Try these other reader-favorite recipes next:

• Lemon Herb Chicken & Mediterranean Orzo – a fresh, protein-packed dish with vibrant citrus and herby notes.
• Goat Cheese Cranberry Rigatoni Salad – a chilled pasta salad that’s sweet, tangy, and utterly unique.
• Roasted Mediterranean Vegetable Couscous Bowl – an easy and colorful weeknight dinner with a nourishing twist.

Interactive Elements

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Nutritional Information (Per Serving, Approximate)

• Calories: 580 kcal
• Protein: 17g
• Fat: 31g
• Carbohydrates: 55g
• Fiber: 3g
• Sugar: 3g
• Calcium: 150mg

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