When you want a meal that feels elegant but takes minimal effort, Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is the perfect choice. This pasta is fresh, zesty, and packed with herby pesto flavor, then finished with creamy burrata that melts into a silky sauce. Roasted pine nuts add a toasty crunch that makes every bite feel restaurant-worthy.
Unlike heavy cream-based pastas, this recipe gets its richness from burrata and olive oil—balanced by lemon for a light, vibrant finish. It’s ideal for weeknight dinners, summer meals, or impressing guests without stress.
Ingredients
Serves 4
For the Pasta
- 12 oz (340g) rigatoni
- Salt (for pasta water)
- 1/2 cup pasta water (reserved)
For the Lemon Pesto Sauce
- 1/2 cup basil pesto (store-bought or homemade)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice (more to taste)
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional—pesto is often salty)
For Topping
- 1 ball burrata (8 oz / 225g)
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan (optional, for extra savoriness)
- Optional garnish: fresh basil, red pepper flakes
Preparation Time
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Total time: About 25 minutes
Step-by-Step Instructions
Step 1: Roast the Pine Nuts
In a dry skillet over medium heat, toast pine nuts for 2–4 minutes, stirring constantly until golden and fragrant. Remove immediately to avoid burning.
Step 2: Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions.
Reserve 1/2 cup pasta water, then drain.
Step 3: Make the Lemon Pesto Sauce
In a large bowl (or the warm pot), whisk pesto, lemon zest, lemon juice, olive oil, pepper, and a splash of pasta water until smooth and creamy.
Step 4: Toss Pasta
Add the hot rigatoni to the sauce and toss well. Add more pasta water a little at a time until the pasta is glossy and coated.
Step 5: Add Burrata
Plate the pasta and tear burrata over the top. Let it sit for a minute so it softens and melts into the pasta.
Step 6: Finish and Serve
Sprinkle with roasted pine nuts, Parmesan (optional), and fresh basil or red pepper flakes. Serve immediately.
Serving Suggestions
- Serve with a simple arugula salad with lemon vinaigrette.
- Add roasted cherry tomatoes or grilled zucchini for extra color and flavor.
- Pair with garlic bread or focaccia for a fuller meal.
- Top with grilled chicken or shrimp if you want extra protein.
- Finish with a drizzle of olive oil and extra lemon zest for a fresh pop.
Nutritional Highlights
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 560 |
| Protein | 18 grams |
| Total Fat | 28 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 60 grams |
| Sugars | 4 grams |
| Fiber | 3 grams |
| Sodium | 620 milligrams |
Nutritional Notes:
- Burrata adds creamy richness and protein without needing heavy cream.
- Pine nuts provide healthy fats and a satisfying crunch.
- Lemon brightens the dish and balances the richness of pesto and cheese.
Tips for Perfect Lemon Pesto Pasta
- Always reserve pasta water—it helps emulsify the sauce into a silky coating.
- Toast pine nuts carefully; they burn fast, so keep stirring.
- Add lemon juice gradually and taste so it doesn’t overpower the pesto.
- Use room-temperature burrata for the best melt and creamy texture.
- Serve immediately—this pasta is best fresh and glossy.
Variations to Try
- Swap the Pasta: Use penne, fusilli, or spaghetti if you don’t have rigatoni.
- Extra Greens: Toss in baby spinach or arugula while the pasta is hot.
- Nut Swap: Use roasted almonds or walnuts instead of pine nuts.
- Spicy Kick: Add red pepper flakes or a spoon of chili crisp.
- Dairy-Free Option: Skip burrata and add avocado or a dairy-free pesto.
This Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is the perfect balance of bright, creamy, and crunchy. It feels fancy enough for guests but comes together fast enough for a busy weeknight.
Whether you keep it simple or dress it up with veggies or protein, this recipe guarantees a fresh, flavorful, restaurant-style bite every time.
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