Description
12 oz rigatoni pasta
½ cup basil pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ cup heavy cream (optional for extra creaminess)
¼ teaspoon salt
¼ teaspoon black pepper
½ cup toasted walnuts, chopped
8 oz burrata cheese, torn into pieces
¼ cup grated Parmesan cheese
2 tablespoons olive oil
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions. Reserve ½ cup of pasta water before draining.
In a large skillet over medium heat, warm olive oil. Add lemon zest, pesto, and red pepper flakes, stirring for 1 minute.
Stir in the lemon juice, heavy cream (if using), salt, and black pepper. Gradually add reserved pasta water until the sauce reaches the desired consistency.
Toss in the cooked rigatoni, ensuring it’s well coated in the sauce. Remove from heat.
Plate the pasta and top with torn burrata, toasted walnuts, grated Parmesan, and fresh basil.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 480 kcal per serving
Servings: 4
