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