Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

There’s something about a bowl of pasta that just fixes things. It doesn’t matter what kind of day you’ve had — if you end it with a fork twirling through something bright, creamy, and lemony, the world feels softer. This one came together on a day when I didn’t feel like cooking anything too fussy, but I also didn’t want to just boil noodles and call it done.

I had a half-empty bag of rigatoni sitting in the cupboard, a wilting bunch of basil, and one glorious ball of burrata that I’d been saving for a “special” meal (which, let’s be honest, usually means it ends up expiring in the back of the fridge). But not this time.

The pesto came out greener than I expected — all those basil leaves whipped together with toasted pine nuts and a squeeze of fresh lemon juice. That lemon makes all the difference. It brightens the whole thing, cutting through the richness and waking up every bite. I didn’t even bother measuring too carefully; I just added until it tasted right — salty, garlicky, and a little sharp.

When I tossed the rigatoni in the warm pesto, the smell filled the kitchen — that mix of olive oil and basil and toasted nuts that clings to the air. Then came the burrata, torn over the top like soft clouds, melting a little from the heat of the pasta. A handful of extra pine nuts for crunch, a sprinkle of lemon zest, and suddenly this humble little dish looked like something from an Italian café I can’t afford to visit.

And you know what? I sat down, took one bite, and just smiled. Because sometimes it’s not about doing something new — it’s about doing something simple, really well, and eating it while it’s still warm enough to fog your glasses.

Ingredients

For the Pasta:

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• Salt, for boiling water

For the Lemon Pesto:

• 1 cup fresh basil leaves
• ¼ cup grated Parmesan
• ¼ cup roasted pine nuts
• 1 garlic clove
• ¼ cup olive oil
• Juice + zest of 1 lemon
• Salt + black pepper to taste

For Serving:

• 1 burrata ball (about 4 oz)
• Extra roasted pine nuts
• Fresh basil leaves
• Lemon zest for topping

Directions

1. Boil the pasta in salted water until al dente. Don’t overdo it — that tiny bit of chew is what makes it perfect. Drain and toss with a splash of olive oil so it doesn’t stick.
2. Make the pesto: In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, zest, salt, and pepper. Drizzle in the olive oil slowly until everything comes together into a thick, bright green sauce. Taste. Adjust. You’ll know when it’s right.
3. Toss it all together. Add the pesto to the warm rigatoni, stirring until every piece is coated in that lemony, herby goodness.
4. Plate and finish. Transfer to a serving bowl, tear the burrata over the top (don’t be shy), sprinkle roasted pine nuts, lemon zest, and fresh basil.
5. Eat immediately. Don’t let it sit. This one’s best when it’s warm and messy and the burrata is just starting to melt into the sauce.

Nutrition: (per serving, serves 4)

Calories: 480 | Fat: 25g | Saturated Fat: 8g | Carbs: 45g | Sugar: 3g | Protein: 17g

Recipe FAQs

1. Can I use regular mozzarella instead of burrata?
Sure, but it won’t be quite the same. Burrata’s got that creamy center that melts into the pasta like a dream. Mozzarella works, but it’s more solid — you’ll lose that velvety touch.

2. What if I don’t have pine nuts?
Use almonds, cashews, or even walnuts. Toast them lightly first — that nutty flavor gives the pesto its depth.

3. Can I make the pesto ahead of time?
Yes, but cover it tightly with plastic wrap or store it in a jar with a thin layer of olive oil on top to keep the color bright. Basil hates air.

4. How lemony should it be?
As lemony as you like. Start with juice from half a lemon, taste, and build up. I like mine extra bright, but you do you.

5. What’s the secret to making it restaurant-good?
Use good olive oil, don’t overcook the pasta, and add the pesto while the noodles are still warm — not hot, just warm. That’s when it absorbs the flavor without dulling the color.

There’s nothing fancy or complicated about this dish — it’s just one of those quiet, sunny recipes that tastes like an afternoon in Italy, even if you’re standing barefoot in your kitchen with dishes in the sink.

Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Pasta:*

• * 12 oz rigatoni pasta

• * 1 tbsp olive oil

• * Salt, for boiling water

• *For the Lemon Pesto:*

• * 1 cup fresh basil leaves

• * ¼ cup grated Parmesan

• * ¼ cup roasted pine nuts

• * 1 garlic clove

• * ¼ cup olive oil

• * Juice + zest of 1 lemon

• * Salt + black pepper to taste

• *For Serving:*

• * 1 burrata ball (about 4 oz)

• * Extra roasted pine nuts

• * Fresh basil leaves

• * Lemon zest for topping

Directions

• *Boil the pasta* in salted water until al dente. Don’t overdo it — that tiny bit of chew is what makes it perfect. Drain and toss with a splash of olive oil so it doesn’t stick.
• *Make the pesto:* In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, zest, salt, and pepper. Drizzle in the olive oil slowly until everything comes together into a thick, bright green sauce. Taste. Adjust. You’ll know when it’s right.
• *Toss it all together.* Add the pesto to the warm rigatoni, stirring until every piece is coated in that lemony, herby goodness.
• *Plate and finish.* Transfer to a serving bowl, tear the burrata over the top (don’t be shy), sprinkle roasted pine nuts, lemon zest, and fresh basil.
• *Eat immediately.* Don’t let it sit. This one’s best when it’s warm and messy and the burrata is just starting to melt into the sauce.