Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
If you’re craving something fresh, creamy, and full of vibrant flavor, this Lemon Pesto Rigatoni is exactly what you need. It combines the herbaceous punch of basil pesto with bright lemon notes, al dente pasta, and luxurious burrata cheese. Finished with toasted pine nuts and a drizzle of olive oil, this dish feels restaurant-quality but is surprisingly simple to make at home.
Perfect for weeknight dinners or elegant gatherings, this recipe strikes a balance between richness and freshness that keeps every bite exciting.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Pasta
12 oz rigatoni pasta
1 tablespoon salt (for pasta water)
For the Lemon Pesto
2 cups fresh basil leaves
1/3 cup roasted pine nuts
1/3 cup grated Parmesan cheese
2 cloves garlic
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon black pepper
Salt to taste
For the Toppings
1 large burrata cheese ball
2 tablespoons roasted pine nuts
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil (for drizzling)
Fresh basil leaves for garnish
Freshly cracked black pepper
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions.
Reserve ½ cup pasta water, then drain and set aside.
Make the Lemon Pesto
In a food processor, combine basil, roasted pine nuts, Parmesan, and garlic. Pulse until finely chopped.
Slowly drizzle in olive oil while blending until smooth.
Add lemon juice, lemon zest, black pepper, and salt. Blend briefly to combine. Taste and adjust seasoning.
Combine Pasta & Sauce
In a large bowl or pan, toss the warm pasta with the lemon pesto.
Add a splash of reserved pasta water if needed to loosen the sauce and help it coat evenly.
Assemble
Transfer pasta to a serving dish.
Tear the burrata and place it on top.
Garnish & Serve
Sprinkle with roasted pine nuts and Parmesan.
Drizzle olive oil over the burrata.
Finish with fresh basil leaves and cracked black pepper.
Serve immediately.
Tips
Salt your pasta water generously – It should taste like the sea; this enhances the pasta flavor from within.
Use fresh basil only – Avoid wilted leaves; bright green basil gives the best color and taste.
Toast pine nuts lightly – Even if pre-roasted, warming them enhances aroma and nuttiness.
Don’t over-blend pesto – Over-processing can heat the basil and dull its flavor.
Add oil gradually – This helps emulsify the pesto for a silky texture.
Use high-quality olive oil – Since it’s a key flavor, quality makes a noticeable difference.
Reserve pasta water – The starch helps bind the sauce beautifully.
Add burrata last – Keep it fresh and creamy by placing it just before serving.
Balance lemon carefully – Add gradually; too much can overpower the basil.
Serve immediately – This dish tastes best warm, with the burrata just starting to melt.
Variations
Add grilled chicken for extra protein.
Swap rigatoni for spaghetti or fusilli for a different texture.
Use arugula instead of basil for a peppery pesto twist.
Add cherry tomatoes for sweetness and color.
Make it vegan by omitting cheese and using nutritional yeast.
Use walnuts or almonds instead of pine nuts.
Add spinach to the pesto for a milder flavor.
Mix in sautéed mushrooms for an earthy depth.
Add red pepper flakes for a spicy kick.
Use ricotta instead of burrata for a lighter, more affordable option.
Q&A
Can I make pesto ahead of time?
Yes! Store it in an airtight container with a thin layer of olive oil on top for up to 3 days.
Can I freeze pesto?
Absolutely. Freeze in ice cube trays for easy portions.
What can I use instead of pine nuts?
Walnuts, almonds, or cashews work well.
Is burrata necessary?
No, but it adds creaminess. Mozzarella or ricotta are good substitutes.
How do I prevent pesto from turning dark?
Avoid over-blending and add a little lemon juice to preserve color.
Can I use bottled lemon juice?
Fresh is highly recommended for best flavor.
How do I reheat leftovers?
Gently warm with a splash of water or olive oil; avoid overheating burrata.
Can I make this gluten-free?
Yes, just use gluten-free pasta.
What protein pairs well with this dish?
Chicken, shrimp, or even salmon.
Can I serve this cold?
Yes, it works as a pasta salad, though burrata is best fresh.
Nutrition
(Approx. per serving)
Calories: 620–680 kcal
Protein: 18–22 g
Carbohydrates: 60–65 g
Fat: 35–40 g
Saturated Fat: 10–14 g
Fiber: 3–5 g
Sodium: 400–600 mg
Conclusion
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a celebration of fresh ingredients and bold flavors. The zesty lemon lifts the richness of the pesto, while creamy burrata brings everything together in a luxurious finish. Whether you’re cooking for guests or treating yourself, this dish is guaranteed to impress with minimal effort.