Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

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🧄 Ingredients (Serves 2–3)

For the Lemon Pesto:

• 1 cup fresh basil leaves, packed

• 1/2 cup freshly grated Parmesan

• 1/4 cup roasted pine nuts (plus extra for garnish)

• 1 garlic clove

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1/2 cup olive oil (extra virgin)

• Salt and pepper to taste

For the Pasta:

• 250g (about 1/2 lb) rigatoni

• 1 ball of fresh burrata

• Salt for pasta water

Optional Garnishes:

• Extra lemon zest

• Cracked black pepper

• Extra virgin olive oil drizzle

• Fresh basil leaves

🔪 Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain the rest.

2. Make the Lemon Pesto

In a food processor, combine basil, Parmesan, roasted pine nuts, garlic, lemon zest, and lemon juice. Pulse until finely chopped.

While blending, slowly drizzle in the olive oil until the mixture is smooth but still has some texture. Season with salt and pepper to taste.

3. Toss the Pasta

Return the drained rigatoni to the pot or a large bowl. Add the lemon pesto and a splash of the reserved pasta water. Toss gently until the pasta is well coated and glossy.

4. Assemble

Plate the pasta, then carefully tear the burrata over the top or place it whole in the center of each plate. Sprinkle with extra roasted pine nuts, lemon zest, and a crack of black pepper.

5. Finish and Serve

Drizzle with a touch of good olive oil and garnish with fresh basil if desired. Serve immediately while warm and creamy.