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Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts

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A bright and creamy pasta dish with lemon, fresh basil, and burrata, finished with toasted pine nuts.

Ingredients

Scale
  • 1 lb rigatoni pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 lemon, zested and juiced
  • 1 cup fresh basil leaves, chopped
  • 8 oz burrata cheese, torn
  • 1/4 cup pine nuts, toasted
  • Salt and black pepper to taste
  • 1/2 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Reduce heat to low and stir in heavy cream, lemon zest, and lemon juice. Simmer for 2 minutes.
  4. Add the drained pasta to the skillet and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
  5. Remove from heat. Stir in chopped basil and season with salt and pepper.
  6. Serve immediately, topping each portion with torn burrata and toasted pine nuts.

Notes

For a lighter version, substitute half-and-half for heavy cream. To toast pine nuts, place in a dry skillet over medium heat and stir frequently until golden, about 2-3 minutes.

Nutrition

Find it online: https://cheerychop.com/lemon-basil-rigatoni-burrata/