Lemon Pesto Rigatoni with Burrata & Grilled ZucchiniRibbons

Ingredients:

12 ounces rigatoni pasta

2 medium zucchini, thinly sliced into ribbons

2 tablespoons olive oil

Salt and black pepper to taste

1 cup basil leaves

1/3 cup grated parmesan cheese

1/4 cup walnuts or pine nuts

2 cloves garlic

1/3 cup olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

8 ounces burrata cheese

Fresh basil leaves for garnish