Description
12 oz rigatoni pasta
½ cup sundried tomatoes, packed in oil
¼ cup fresh basil leaves
1 clove garlic
¼ cup pine nuts, toasted
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper, to taste
2 balls burrata cheese, torn into pieces
Extra basil leaves for garnish
Directions:
Cook the rigatoni pasta according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
In a food processor or blender, combine the sundried tomatoes, basil leaves, garlic, pine nuts, olive oil, lemon juice, salt, and black pepper. Pulse until
smooth, adding reserved pasta water a little at a time to reach desired pesto consistency.
Toss the cooked rigatoni with the sundried tomato pesto, ensuring the pasta is well coated.
Gently fold in the burrata cheese, letting it melt slightly into the pasta.
Garnish with extra fresh basil leaves and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
