Ingredients:
12 oz (340 g) rigatoni pasta
1/2 cup basil pesto (store-bought or homemade)
Zest and juice of 1 lemon
2 tablespoons olive oil
1/4 cup roasted pine nuts
1 ball burrata cheese
Salt and pepper, to taste
Optional: fresh basil leaves for garnish
Directions:
Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
In a large mixing bowl, whisk together the basil pesto, lemon zest, lemon juice, olive oil, salt, and pepper.
Toss the hot pasta in the pesto-lemon mixture, adding a little reserved pasta water if needed to coat evenly.
Transfer the pasta to a serving platter. Tear the burrata into pieces and arrange on top.
Sprinkle with roasted pine nuts and garnish with fresh basil leaves if desired. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Kcal: Approximately 420 kcal per serving
Servings: 4
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