Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

 

Ingredients

For the Main Component:

1 lb rigatoni pasta

1 tbsp salt (for pasta water)

2 cups fresh basil leaves, packed

1/2 cup extra virgin olive oil

1/2 cup grated parmesan cheese

2 cloves garlic

1/2 tsp salt

1/4 tsp black pepper

1 large lemon, zested and juiced

For the Secondary Component:

1/4 cup pine nuts

1 tsp unsalted butter

For the Topping:

2 balls fresh burrata cheese (4 oz each)

1 tbsp extra virgin olive oil

1/2 tsp flaky sea salt

For Garnish:

1/4 cup fresh basil, torn

1/2 tsp red pepper flakes

Directions

Bring a large pot of salted water to a boil and cook

rigatoni until al dente.

While pasta cooks, place basil, olive oil, parmesan, garlic,

salt, pepper, lemon zest, and lemon juice in a blender or

food processor.

Pulse until the pesto is smooth but retains a slight

texture; set aside.

In a small skillet over medium-low heat, melt the butter

and add the pine nuts.

Toast the nuts for 3 to 4 minutes, stirring constantly until

golden brown, then remove from heat.

Reserve 1/2 cup of pasta water before draining the

rigatoni.

Return the pasta to the pot and toss with the fresh pesto,

adding reserved pasta water 1 tablespoon at a time until

the sauce is creamy and glossy.

Transfer to a serving platter and place the burrata balls

in the center.

Break the burrata open with a knife, drizzle with olive oil

and flaky salt, and top with toasted pine nuts, fresh basil,

and red pepper flakes.