Instructions
1️⃣ Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook the rigatoni until al dente, following package instructions.
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Drain, reserving ½ cup of pasta water for later.
2️⃣ Make the Lemon Pesto Sauce:
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In a large mixing bowl, whisk together the basil pesto, lemon juice, lemon zest, olive oil, salt, and black pepper until smooth.
3️⃣ Toss the Pasta:
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Add the cooked rigatoni to the pesto mixture and toss well to coat.
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If the sauce is too thick, gradually mix in reserved pasta water until creamy and well combined.
4️⃣ Toast the Pine Nuts:
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Heat a small dry skillet over medium heat.
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Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately.
5️⃣ Assemble & Serve:
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Transfer the pasta to a serving dish or plates.
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Gently place the burrata ball on top.
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Sprinkle with toasted pine nuts, grated Parmesan, and fresh basil.
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Finish with a drizzle of extra virgin olive oil.
Enjoy! ✨
A bright, creamy, and nutty pasta dish that’s both refreshing and indulgent—perfect for a quick gourmet meal!