Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts

Description

A bright, creamy, and elegant pasta dish featuring tender rigatoni tossed in lemon-garlic olive oil, fresh basil, parmesan, silky burrata, and crunchy roasted pine nuts. Light yet indulgent, it’s perfect for weeknight dinners or special occasions.

Time

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Servings

4 servings

Ingredients

300g rigatoni pasta
2 tbsp olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
½ cup fresh basil leaves, chopped
¼ cup grated parmesan cheese
½ cup burrata cheese (1–2 balls)
¼ cup pine nuts
Salt & black pepper to taste
Optional: red pepper flakes for heat

Method

Step 1: Cook Pasta

Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Step 2: Toast Pine Nuts

Heat a dry skillet over medium heat. Add pine nuts and toast for 2–3 minutes, stirring often, until golden. Remove and set aside.

Step 3: Make Lemon-Garlic Base

In the same pan, heat olive oil over medium-low heat. Add minced garlic and cook for 30 seconds until fragrant (do not brown).

Step 4: Add Lemon Flavor

Stir in lemon zest and lemon juice. Season with salt, black pepper, and red pepper flakes if using.

Step 5: Toss Pasta

Add cooked rigatoni to the pan. Toss well, adding a splash of reserved pasta water until glossy.

Step 6: Add Cheese & Basil

Stir in parmesan cheese and chopped basil. Mix gently.

Step 7: Finish with Burrata

Transfer the pasta to a serving dish. Tear burrata over the top and sprinkle with roasted pine nuts.

Step 8: Serve

Serve immediately while warm and creamy.

Notes

Burrata melts slightly over warm pasta for a luxurious texture.
Fresh lemon gives the best flavour—avoid bottled juice.
Pasta water helps create a silky sauce.

Tips

Add grilled chicken or shrimp for protein.
Use mozzarella if burrata isn’t available.
Toast pine nuts carefully—they burn quickly.
Add spinach or arugula for greens.
Finish with extra Parmesan before serving.

Nutritional Info (Approx. per serving)

Calories: 520
Protein: 18g
Carbs: 54g
Fat: 26g
Fiber: 3g

Benefits

Basil and lemon add fresh antioxidants
Burrata provides calcium and protein
Olive oil offers healthy fats
Great balance of comfort + freshness

Q&A

Q1: Can I use another pasta shape?

Yes, penne, fusilli, or spaghetti work well.

Q2: Can I make it vegetarian?

It already is vegetarian (if the parmesan uses vegetarian rennet).

Q3: Can I reheat leftovers?

Yes, gently reheat with a splash of water.

Q4: What can replace pine nuts?

Walnuts, almonds, or pistachios.

Q5: Is this spicy?

Only if you add red pepper flakes.

Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts