Lemon Pesto Rigatoni with Burrata

Lemon Pesto Rigatoni with Burrata

If you’re looking for a quick pasta dish that feels both comforting and elegant, this Lemon Pesto Rigatoni with Burrata is an excellent choice. Tender rigatoni is coated in a vibrant basil pesto sauce brightened with fresh lemon, then finished with creamy burrata and toasted pine nuts for the perfect combination of rich, fresh and satisfying flavours. Ready in just 25 minutes, it’s ideal for both busy weeknights and relaxed weekend meals.

The zesty lemon enhances the herbaceous pesto, while the burrata adds a luxurious creaminess that melts gently into the warm pasta. Toasted pine nuts provide a delicate crunch, and fresh basil completes the dish with a fragrant finish.

Why You’ll Love This Recipe

  • Ready in under 30 minutes.
  • Fresh, vibrant Mediterranean-inspired flavours.
  • Easy to customise with your favourite vegetables or alternative pasta shapes.
  • Perfect for both casual family dinners and entertaining guests.
  • A delicious vegetarian main course.

Ingredients

  • 12 oz (340 g) rigatoni pasta
  • ⅓ cup basil pesto
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ¼ cup heavy cream (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 8 oz (225 g) burrata cheese (one large or two small pieces)
  • Fresh basil leaves, for garnish
  • Grated Parmesan, optional, for serving

Equipment

  • Large saucepan
  • Colander
  • Large frying pan or sauté pan
  • Small frying pan
  • Microplane or fine grater
  • Wooden spoon or kitchen tongs
  • Serving bowls

Method

  1. Bring a large saucepan of generously salted water to the boil. Cook the rigatoni according to the package instructions until al dente. Before draining, reserve a small amount of the pasta cooking water, then drain the pasta.
  2. Meanwhile, toast the pine nuts in a dry frying pan over a medium-low heat for 2–3 minutes, stirring constantly until lightly golden and fragrant. Remove from the pan immediately and set aside.
  3. Heat the olive oil in a large frying pan over a medium heat. Add the basil pesto, lemon zest and lemon juice, stirring until well combined. If using the heavy cream, stir it in and gently warm the sauce for 2–3 minutes without allowing it to boil vigorously.
  4. Add the cooked rigatoni to the pan and toss until every piece is evenly coated. Season with salt and black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches your preferred consistency.

To Serve

  1. Divide the pasta evenly between serving bowls.
  2. Tear the burrata into generous pieces and place it over the hot pasta so it begins to soften naturally.
  3. Scatter the toasted pine nuts over each serving.
  4. Finish with fresh basil leaves and grated Parmesan, if desired. Serve immediately.

Serving Suggestions

This pasta is satisfying on its own, but it also pairs beautifully with a selection of simple side dishes.

  • Warm garlic bread or focaccia.
  • A fresh rocket salad with balsamic dressing.
  • Roasted seasonal vegetables.
  • Sparkling water with lemon or iced tea for a refreshing accompaniment.

Variations

Optional Additions

  • Roasted cherry tomatoes.
  • Grilled courgettes or asparagus.
  • Chickpeas.
  • Red chilli flakes.

Ingredient Substitutions

  • Replace rigatoni with penne, fusilli or farfalle.
  • Use rocket or spinach pesto instead of basil pesto.
  • Replace the heavy cream with a splash of oat milk or simply omit it.
  • Substitute burrata with fresh mozzarella or ricotta if preferred.

Tips for Success

  • Season the pasta water generously to flavour the pasta from the inside out.
  • Use freshly squeezed lemon juice for the brightest flavour.
  • Toast the pine nuts carefully, as they brown very quickly.
  • If needed, loosen the sauce with a little reserved pasta water rather than extra oil.
  • Add the burrata just before serving so it remains creamy and soft.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan over a low heat with a splash of water or cream to refresh the sauce.

Freezing is not recommended, as the burrata and lemon-based sauce do not retain their texture well after thawing.

Recipe Information

  • Cuisine: Italian-inspired
  • Course: Main course
  • Diet: Vegetarian
  • Difficulty: Easy
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Frequently Asked Questions

Can I make this recipe vegan?

Yes. Use a dairy-free pesto, omit the cream, and replace the burrata with a plant-based cheese or avocado.

What can I use instead of pine nuts?

Toasted sunflower seeds, walnuts or flaked almonds all make excellent alternatives.

Can I prepare any of the ingredients in advance?

Yes. Toast the pine nuts, zest the lemon and measure the pesto ahead of time to make preparation even quicker.

What is the difference between burrata and mozzarella?

Burrata has a soft, creamy centre, while mozzarella is firmer. Both work well, although burrata provides a richer finish.

Final Thoughts

This Lemon Pesto Rigatoni with Burrata is proof that simple ingredients can create an impressive meal. Fresh lemon, fragrant pesto, creamy burrata and crunchy toasted pine nuts come together to produce a pasta dish that is comforting, vibrant and full of flavour. Whether you’re cooking for yourself, your family or guests, this recipe is an easy way to bring restaurant-quality flavour to your table.

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