Description
A bright and refined dish marrying citrus lift with herbaceous pesto, creamy burrata, and nutty roasted pine nuts.
Ingredients
Scale
- 12 oz (340 g) rigatoni, al dente cooking recommended
- Kosher salt for pasta water
- 2 cups packed fresh basil leaves, stems discarded
- 1/3 cup roasted pine nuts, plus 2 tbsp extra for finishing
- 2 large garlic cloves, peeled
- Zest and juice of 1 large lemon
- 1/2 cup extra-virgin olive oil
- 1/3 cup finely grated Parmigiano-Reggiano
- 2 tbsp unsalted butter, room temperature
- Sea salt and freshly cracked black pepper, to taste
- 2 small burrata balls (about 8 oz / 225 g total), room temperature before serving
- Extra lemon zest and micro basil or small basil leaves, finely chopped
- Olive oil for finishing drizzle
Instructions
- Bring a large pot of water to a rolling boil, salt generously, and cook the rigatoni one minute shy of package instructions for al dente. Reserve 1 cup pasta water before draining.
- While the pasta cooks, make the pesto: in a food processor combine basil, roasted pine nuts, garlic and lemon zest. Pulse until coarsely chopped. With the motor running, stream in olive oil until glossy and smooth. Add Parmigiano and pulse once to combine. Season with salt and a generous crack of black pepper.
- Add the reserved pasta water to a large sauté pan over medium heat and warm the room-temperature butter until it shimmers but does not brown. Bring to a gentle simmer to create a silky emulsion.
- Add the pesto to the pan and stir to loosen. The sauce should be glossy and pourable; add more pasta water a tablespoon at a time until it reaches a ribbon-like consistency.
- Transfer the drained rigatoni into the pan and toss vigorously over low heat for 30–60 seconds so each tube is coated. Taste and adjust salt, lemon juice or pepper.
- Plate by twirling portions into warm shallow bowls. Center each portion with a torn burrata ball, allowing the creamy interior to spill over. Scatter the toasted pine nuts and a little extra lemon zest, then finish with a drizzle of olive oil and a final crack of black pepper.
Notes
For maximum creaminess, bring burrata to room temperature before serving. Toast pine nuts until just golden and fragrant. Store leftover pasta and pesto separately in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg