Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

 

Ingredients:

12 ounces rigatoni pasta

1/2 cup basil pesto (store-bought or homemade)

1 lemon, zest and juice

8 ounces burrata cheese

1/4 cup pine nuts, toasted

2 tablespoons olive oil

Salt and black pepper to taste

Fresh basil leaves for garnish

Directions:

Cook rigatoni according to package instructions until al

dente. Drain and set aside.

In a large mixing bowl, toss the cooked pasta with basil

pesto, lemon zest, and lemon juice until evenly coated.

Drizzle with olive oil and season with salt and black

pepper to taste.

Serve pasta on plates and top each portion with burrata

cheese.

Sprinkle toasted pine nuts over the top and garnish with

fresh basil leaves.