Description
Creamy, zesty, and full of summer-in-a-bowl vibes, this Lemon Pesto Rigatoni with Burrata is an easy weeknight dinner that feels like a treat. With silky pesto, bright lemon, rich burrata, and crunchy pine nuts, every bite is pure joy. Ready in 25 minutes and totally customizable!
Ingredients
- 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 burrata cheese (2 small balls or 1 large)
- Fresh basil leaves, for garnish
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Grated Parmesan, optional for serving
Instructions
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Cook rigatoni in salted boiling water according to package directions until al dente. Drain and set aside.
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Meanwhile, toast pine nuts in a small skillet over medium-low heat for 2–3 minutes, stirring constantly, until golden brown. Set aside.
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In a large skillet, heat olive oil over medium heat. Stir in pesto, lemon zest, and lemon juice. Add heavy cream if using and let the sauce warm through, about 2–3 minutes.
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Add cooked rigatoni to the skillet and toss well to coat. Season with salt and pepper to taste.
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Divide pasta into serving bowls. Tear burrata over the top, sprinkle with toasted pine nuts, and garnish with fresh basil. Add grated Parmesan if desired.
Notes
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Want extra veggies? Toss in some blistered cherry tomatoes, spinach, or grilled zucchini.
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For a dairy-free version, skip the cream and burrata and use a dairy-free pesto.
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Rigatoni holds sauce beautifully, but penne, fusilli, or orecchiette work too!
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Leftovers? This pasta is delicious cold or gently reheated with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: lemon pesto rigatoni, burrata pasta, summer pasta, vegetarian rigatoni recipe