Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts

 Description

This Lemon Basil Rigatoni is a fresh, vibrant pasta dish that combines zesty lemon, fragrant basil, and creamy burrata cheese. The roasted pine nuts add a delicate crunch, while olive oil and parmesan create a light yet flavourful sauce. It’s a perfect balance of bright, creamy, and nutty flavours—ideal for a quick gourmet-style meal.

 Servings

• Serves 3–4 people

 Time Required

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

 Ingredients

• 300g rigatoni pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup fresh basil leaves, chopped
• ¼ cup grated parmesan cheese
• ½ cup burrata cheese (1–2 balls)
• ¼ cup pine nuts
• Salt & black pepper to taste
• Optional: red pepper flakes for heat

 Instructions

1. Cook pasta
   Bring salted water to a boil and cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.
2. Toast pine nuts
   In a dry pan, toast pine nuts over medium heat until golden. Set aside.
3. Prepare sauce
   In the same pan, heat olive oil. Add garlic and sauté for 1 minute until fragrant.
4. Add lemon
   Stir in lemon zest and juice. Let it simmer lightly.
5. Combine pasta
   Add cooked pasta to the pan. Toss well, adding reserved pasta water gradually for a silky sauce.
6. Add herbs & cheese
   Stir in basil and parmesan. Season with salt, pepper, and optional chili flakes.
7. Serve
   Plate pasta and top with burrata. Sprinkle toasted pine nuts on top.

 Nutritional Information (Approx. per serving)

(Based on 4 servings)

• Calories: 450–520 kcal
• Protein: 15–18g
• Carbs: 50–55g
• Fat: 22–26g
• Fiber: 3–4g

 Health Benefits

• Lemon → boosts immunity & aids digestion
• Basil → anti-inflammatory and rich in antioxidants
• Olive oil → heart-healthy fats
• Pine nuts → good source of healthy fats and minerals
• Burrata → adds calcium and protein

 Tips for Best Results

• Use fresh lemon juice, not bottled, for best flavor.
• Don’t overcook pasta—al dente texture is key.
• Add pasta water slowly to control sauce consistency.
• Tear burrata gently instead of slicing for a creamy presentation.
• Toast pine nuts carefully—they burn quickly.

 Notes

• You can substitute burrata with fresh mozzarella if needed.
• Add grilled chicken or shrimp for extra protein.
• For vegan version: skip burrata/parmesan and use nutritional yeast.
• Best served immediately while warm and creamy.

 Q&A

Q1: Can I use a different pasta?
A: Yes! Penne, fusilli, or spaghetti work well.

Q2: What if I don’t have pine nuts?
A: Substitute with almonds, walnuts, or cashews.

Q3: Is this dish spicy?
A: No, but you can add chili flakes for heat.

Q4: Can I store leftovers?
A: Yes, refrigerate up to 2 days, but burrata is best fresh.

Q5: How do I make it lighter?
A: Use less cheese and more lemon + herbs.