Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts

 

 Ingredients

 For the Lemon Basil Rigatoni:

* 12 oz (340 g) rigatoni

* 2 tbsp extra-virgin olive oil

* 3 cloves garlic, minced

* 1 tbsp unsalted butter

* 1 tbsp fresh lemon zest

* 3 tbsp fresh lemon juice

* 1/3 cup grated Parmesan cheese

* 1/4 cup chopped fresh basil

* 1/2 tsp kosher salt

* 1/4 tsp freshly ground black pepper

### For the Burrata:

* 8 oz (225 g) burrata cheese

* 1 tsp extra-virgin olive oil

* 1/4 tsp flaky sea salt

* 1/4 tsp freshly cracked black pepper

### For the Roasted Pine Nuts:

* 1/3 cup pine nuts

* 1 tsp unsalted butter

* 1 tsp chopped fresh basil

* 1/4 tsp flaky sea salt

### For Garnish (optional):

* Fresh basil leaves

* Extra grated Parmesan cheese

* Lemon zest

* Freshly cracked black pepper

## Directions

1. Bring a large pot of salted water to a boil and cook the

rigatoni until al dente. Reserve 1/2 cup of the pasta

water, then drain.

2. While the pasta cooks, toast the pine nuts in a skillet

with the butter over medium heat for 3–4 minutes until

golden. Stir in the chopped basil and flaky sea salt, then

set aside.

3. In the same skillet, heat the olive oil and butter over

medium heat. Add the garlic and cook for 30 seconds

until fragrant.

4. Stir in the lemon zest, lemon juice, and a splash of the

reserved pasta water.

5. Add the cooked rigatoni and Parmesan cheese, tossing

until the pasta is evenly coated. Add more reserved pasta

water as needed for a silky sauce.

6. Fold in the chopped fresh basil and season with

kosher salt and black pepper.

7. Transfer the pasta to a serving platter or individual

bowls.

8. Tear the burrata into large pieces and place it over the

warm rigatoni. Drizzle with olive oil and season with

flaky sea salt and black pepper.

9. Sprinkle the roasted pine nuts evenly over the pasta.

10. Garnish with fresh basil leaves, extra Parmesan,

lemon zest, and freshly cracked black pepper.

11. Serve immediately while the burrata is soft and

creamy.