This is one of those dishes that tastes restaurant-worthy but comes together with a few simple steps. Lemon pesto rigatoni is zesty and fragrant, with a creamy finish that feels luxurious without being heavy. Burrata adds a soft, luscious touch that melts into the warm pasta, while roasted pine nuts bring a nutty crunch.
It’s a great weeknight option, but it’s also special enough for guests. If you love bright flavors and cozy bowls of pasta, this one’s going on repeat.
What Makes This Recipe So Good
- Balanced flavors: The lemon lifts the basil pesto and keeps the dish from feeling heavy. Burrata adds creaminess without a heavy sauce.
- Great texture: Al dente rigatoni, silky burrata, and crispy pine nuts make every bite interesting.
- Fast and simple: You can make the pesto while the pasta cooks.
It’s a 30-minute meal with big payoff.
- Fresh and flexible: Works with homemade or store-bought pesto, and you can add veggies or protein if you like.
- Restaurant feel at home: The final drizzle of olive oil and scatter of lemon zest and pine nuts makes it look and taste polished.
What You’ll Need
- Rigatoni: 12 ounces. The ridges and tubes grab the sauce nicely.
- Burrata: 8 ounces (two 4-ounce balls), drained and patted dry.
- Pine nuts: 1/3 cup, for roasting.
- Lemon: 1 large, for zest and juice.
- Fresh basil: 2 packed cups (about 2 ounces).
- Extra-virgin olive oil: 1/2 cup for pesto, plus more for finishing.
- Parmesan or Pecorino Romano: 1/2 cup finely grated, plus extra for serving.
- Garlic: 1–2 cloves, depending on your taste.
- Salt and black pepper: To season pasta water and pesto.
- Red pepper flakes (optional): For a little heat.
Step-by-Step Instructions
- Toast the pine nuts: Place them in a dry skillet over medium heat. Stir often for 3–5 minutes until golden and fragrant.
Transfer to a plate to cool.
- Boil the pasta: Bring a large pot of well-salted water to a boil. Cook rigatoni until just al dente, according to package directions. Reserve 1 cup of pasta water before draining.
- Make the lemon pesto: In a food processor, add basil, 1/4 cup of the toasted pine nuts (reserve the rest for topping), garlic, Parmesan, lemon zest, and 1 tablespoon lemon juice.
Pulse to combine. With the motor running, stream in 1/2 cup olive oil until smooth but still a bit textured. Season with salt and pepper.
Adjust with more lemon juice if you want extra brightness.
- Loosen the pesto: Return drained rigatoni to the warm pot. Add the pesto and a splash of reserved pasta water. Toss over low heat until glossy and evenly coated.
Add more water as needed to create a silky sauce that clings to the pasta.
- Season and finish: Taste and adjust salt, pepper, and lemon. If you like heat, sprinkle in a pinch of red pepper flakes. Turn off the heat.
- Plate with burrata: Divide the pasta among bowls.
Tear the burrata gently and place pieces on top. The warmth of the pasta will soften it. Drizzle with a little olive oil.
- Add crunch and zest: Scatter the remaining toasted pine nuts and a little extra lemon zest over each bowl.
Finish with more grated cheese if you like.
- Serve right away: Burrata is best when it’s cool and creamy against the warm pasta. Eat immediately for the best texture.
Keeping It Fresh
- Store the pasta separately from burrata: If you anticipate leftovers, plate burrata only on the portions you’ll eat right away. Keep extra burrata in its brine or tightly wrapped and add fresh when reheating.
- Refrigeration: The pesto-coated rigatoni keeps in an airtight container for up to 3 days.
Burrata is best within 24–48 hours.
- Reheating: Rewarm pasta gently on the stovetop with a splash of water or olive oil to rehydrate the sauce. Don’t heat burrata; add it cold to the warmed pasta.
- Pine nuts: Keep toasted pine nuts in a sealed container at room temperature for up to a week, or in the freezer for longer.
Benefits of This Recipe
- Quick but impressive: Looks fancy, cooks fast. It’s a reliable last-minute dinner that feels special.
- Bright, clean flavors: Lemon and basil keep things fresh and lively, so the dish never feels heavy.
- Customizable: Easy to add vegetables, herbs, or different cheeses.
- Great for gatherings: Scales well for a crowd and presents beautifully with minimal effort.
What Not to Do
- Don’t skip salting the pasta water: It’s your first chance to season the pasta itself.
Aim for water that tastes like the sea.
- Don’t burn the pine nuts: They go from golden to bitter fast. Keep the heat moderate and stir constantly.
- Don’t overcook the pasta: You want a firm bite so it holds up under the creamy burrata.
- Don’t drown the pasta in oil: Use just enough pesto and pasta water to make a glossy sauce. Greasy pasta is a no.
- Don’t heat burrata: Warm burrata loses its delicate texture.
Add it at the end, off the heat.
Variations You Can Try
- Add greens: Toss in a handful of baby spinach or arugula when mixing the pasta and pesto. The residual heat will wilt it perfectly.
- Roasted veggies: Add roasted cherry tomatoes, zucchini, or asparagus for more color and sweetness.
- Protein boost: Top with grilled chicken, seared shrimp, or crispy chickpeas.
- Herb swap: Replace some basil with parsley or mint for a different twist. You can also try a handful of arugula for peppery notes.
- Nut alternatives: Use toasted almonds, walnuts, or pistachios if pine nuts are hard to find.
- Citrus play: Try Meyer lemon for a softer, floral zest, or add a hint of orange zest alongside lemon.
- Cheese swap: If burrata isn’t available, use fresh mozzarella torn into pieces or a dollop of ricotta on each serving.
FAQ
Can I use store-bought pesto?
Yes.
Choose a good-quality refrigerated pesto for the best flavor. Stir in fresh lemon zest and a squeeze of juice to brighten it up.
What’s the best pasta shape if I don’t have rigatoni?
Short, ridged shapes work best, like penne rigate, mezze rigatoni, or cavatappi. They hold onto the pesto and balance well with the burrata.
How do I keep basil pesto bright green?
Use fresh basil, avoid overprocessing, and don’t overheat it.
A splash of lemon juice also helps slow oxidation. Toss with warm pasta off direct heat.
Is there a nut-free option?
Yes. Skip the pine nuts and add toasted breadcrumbs for crunch.
For the pesto, replace nuts with sunflower seeds or just use extra cheese and basil.
Can I make the pesto ahead?
Absolutely. Store it in an airtight container, pressed with a thin layer of olive oil on top, for up to 3 days in the fridge. Freeze for longer storage.
How much lemon is too much?
Start with the zest of 1 lemon and 1 tablespoon of juice.
Taste and adjust. You want brightness without overpowering the basil and cheese.
What wine pairs well with this dish?
A crisp white like Sauvignon Blanc, Vermentino, or Pinot Grigio complements the lemon and basil. For bubbles, try a dry Prosecco.
In Conclusion
Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts is vibrant, creamy, and satisfying without feeling heavy.
It’s simple enough for a busy weeknight and impressive enough for company. With a few pantry staples and fresh basil, you get a bowl of pasta that tastes like sunshine. Keep the steps easy, season well, and finish with that lush burrata and crunchy pine nuts.
This one’s a keeper.