Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

 

Ingredients:

12 ounces rigatoni pasta

2 cups fresh basil leaves

1/3 cup grated Parmesan cheese

1/4 cup roasted pine nuts

2 cloves garlic

1/2 cup olive oil

Zest of 1 lemon

2 tablespoons lemon juice

Salt and black pepper to taste

8 ounces burrata cheese

2 tablespoons pine nuts, toasted (for garnish)

Directions:

Cook rigatoni in salted boiling water according to

package instructions until al dente. Reserve 1/2 cup

pasta water, then drain.

In a blender or food processor, combine basil, Parmesan

cheese, pine nuts, garlic, lemon zest, lemon juice, salt,

and pepper. Blend while slowly adding olive oil until

smooth pesto forms.

Toss the hot rigatoni with the pesto, adding a splash of

reserved pasta water if needed to loosen the sauce.

Plate the pasta and top with torn burrata cheese.

Sprinkle with toasted pine nuts and extra black pepper.

Serve immediately.