Ingredients:
12 ounces rigatoni pasta
2 cups fresh basil leaves
1/3 cup pine nuts (plus extra for roasting)
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Zest and juice of 1 lemon
Salt and black pepper to taste
8 ounces burrata cheese
2 tablespoons extra pine nuts, toasted
Fresh basil leaves for garnish
Directions:
Cook rigatoni according to package instructions in salted
boiling water until al dente. Reserve 1/2 cup pasta water,
then drain.
In a food processor, combine basil, pine nuts, garlic,
Parmesan cheese, lemon zest, and lemon juice. Pulse
until finely chopped.
Slowly drizzle in olive oil while blending until smooth and
creamy. Season with salt and black pepper.
In a large bowl, toss the hot pasta with the pesto, adding
reserved pasta water as needed to loosen the sauce.
Plate the pasta and top with torn burrata cheese.
Sprinkle with toasted pine nuts and garnish with fresh
basil leaves. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes |
Total Time: 25 minutes
Kcal: 540 kcal | Servings: 4 servings
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