Description
12 oz rigatoni pasta
1 cup fresh basil leaves
2 tbsp pine nuts, plus extra for garnish
2 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
1 tbsp lemon zest
1 tbsp lemon juice
Salt and black pepper, to taste
8 oz burrata cheese, torn into pieces
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the rigatoni according to package instructions. Drain, reserving 1/4 cup of pasta water.
While the pasta cooks, prepare the pesto. In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, olive oil, lemon zest, and lemon juice. Pulse
until smooth. Season with salt and pepper to taste.
Toss the cooked rigatoni with the pesto, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Serve the pasta in bowls and top with torn burrata cheese, roasted pine nuts, and fresh parsley.
Drizzle with extra olive oil and lemon juice if desired. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
