Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients:
12 oz (340g) rigatoni pasta
1/2 cup basil pesto (store-bought or homemade)
Zest and juice of 1 lemon
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
8 oz (225g) burrata cheese
1/4 cup pine nuts, toasted
Fresh basil leaves, for garnish
Directions:
Cook rigatoni in salted boiling water until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
In a large pan over low heat, combine pesto, lemon zest, lemon juice, and olive oil. Stir to warm through.
Add cooked rigatoni and toss to coat, adding reserved pasta water a little at a time to loosen the sauce. Stir in grated Parmesan. Season with salt and pepper to taste.
Plate the pasta and tear burrata over the top. Sprinkle with toasted pine nuts and garnish with fresh basil. Serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: Approximately 520 kcal per serving Servings: 4 servings
