Lemon Pesto Rigatoni with Burrata & Toasted Pine Nuts

Ingredients

For the Pasta:

• 12 oz (340g) rigatoni

• ½ cup basil pesto (homemade or store-bought)

• ½ cup fresh lemon juice (about 2 lemons)

• 1 tsp lemon zest

• 1 tbsp olive oil

• Salt & black pepper, to taste

For the Toppings:

• 1 ball burrata cheese

• ¼ cup pine nuts, toasted

• ¼ cup grated Parmesan cheese

• 1 tbsp fresh basil, finely chopped

• 1 tbsp extra virgin olive oil (for drizzling)

Instructions:

Continued on the next page