Name: Lemon Pesto Rigatoni: A Creamy Burrata Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 cup basil pesto (store-bought or homemade); Zest and juice of 1 lemon; 1/2 cup heavy cream; 2 tbsp olive oil; 2 garlic cloves, minced; Salt and black pepper, to taste; 1 burrata ball (about 4 oz); Fresh basil leaves, for garnish; Grated Parmesan, for serving

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Ever found yourself staring at your pasta, wishing it had that restaurant-quality magic? That creamy, zesty punch that makes you close your eyes with every bite? I’ve been there too. This Lemon Pesto Rigatoni with creamy burrata transforms ordinary pasta night into a culinary experience that will have everyone asking for seconds.

As someone who’s tested hundreds of pasta recipes in my quest for the perfect balance of flavors, I’ve refined this lemon pesto rigatoni to absolute perfection. The combination of bright citrus notes with herby pesto and that indulgent burrata creaminess creates a pasta dish that’s both sophisticated and comforting.

In this recipe guide, I’ll share everything from selecting the perfect pasta shape to achieving that silky sauce consistency. You’ll also find pro tips on balancing flavors, serving suggestions, and even make-ahead options for busy weeknights.

Why This Lemon Pesto Rigatoni Recipe Works

Uses easily accessible ingredients that create impressive restaurant-quality results
Comes together in under 30 minutes for a quick yet luxurious dinner option
Perfectly balances creaminess, acidity, and herbaceous flavors
The rigatoni shape captures the perfect amount of sauce in every bite
Burrata adds a luxurious element that elevates the entire dish

Choosing the Right Pasta for Lemon Pesto Rigatoni

Best Pasta Shapes for This Recipe

Rigatoni is the star here for good reason. Its tubular shape with ridged exterior creates the perfect vessel for capturing the lemon pesto sauce. Each bite delivers an ideal ratio of pasta to creamy sauce. If you can’t find rigatoni, penne, cavatappi, or fusilli make excellent substitutes as they all have nooks and crannies for the sauce to cling to.

Quality Considerations

For a dish where pasta is the star, quality matters. Look for bronze-cut pasta with a rough texture that helps the sauce adhere better. While fresh pasta works for many recipes, dried pasta actually performs better with this particular sauce, offering the perfect al dente bite.

Pasta Cooking Tips

Always cook your pasta in heavily salted water (it should taste like the sea). For this lemon pesto rigatoni recipe, cook the pasta about 1 minute less than the package directions indicate. The pasta will finish cooking in the sauce, absorbing flavors while maintaining that perfect texture.

Ingredients & Prep for Lemon Pesto Rigatoni

Craving a pasta dish that screams summer? Our Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts delivers creamy, zesty perfection in every bite. Discover now!

Base Ingredients Essentials

Rigatoni pasta (1 pound)
Fresh burrata cheese (8 oz, at room temperature)
Fresh basil pesto (1 cup, homemade or high-quality store-bought)
Lemons (2-3 for zest and juice)
Parmesan cheese, freshly grated (½ cup)
Extra virgin olive oil (¼ cup)
Fresh basil leaves (for garnish)
Reserved pasta water (½ cup)

Making the Perfect Lemon Pesto

If making homemade pesto, combine:

2 cups fresh basil leaves
¼ cup pine nuts (lightly toasted)
2 garlic cloves
½ cup freshly grated Parmesan
Zest of 1 lemon
⅓ cup extra virgin olive oil
Salt and pepper to taste

Process until smooth but still slightly textured. The lemon zest adds brightness that complements the burrata’s creaminess perfectly.

Preparing the Burrata

Burrata should be at room temperature for at least 30 minutes before using. This ensures its creamy center will melt beautifully into the hot pasta. For this lemon pesto rigatoni recipe, tear the burrata rather than slice it for a more rustic, attractive presentation.

Looking for more amazing burrata recipes? Check out my Burrata and Oven-Roasted Tomato Salad for another delicious way to enjoy this cheese!

Step-by-Step Lemon Pesto Rigatoni Cooking Instructions

Pre-Cooking Prep for Lemon Pesto Rigatoni

Bring a large pot of heavily salted water to a rolling boil
Zest and juice your lemons, keeping them separate
If using store-bought pesto, stir in 1 tablespoon of lemon zest to brighten the flavor
Have burrata ready at room temperature
Grate Parmesan cheese freshly (avoid pre-grated for best flavor and melting)

Cooking Method for Perfect Lemon Pesto Rigatoni

Cook rigatoni 1-2 minutes less than package directions for al dente
Before draining, reserve 1 cup of starchy pasta water
Return drained pasta to pot over low heat
Add pesto, 2 tablespoons lemon juice, and ¼ cup pasta water
Toss gently until pasta is well coated, adding more pasta water if needed for silky consistency
Remove from heat when sauce clings to pasta but still appears slightly loose (it will thicken as it cools)

Final Assembly of Lemon Pesto Rigatoni

Transfer pasta to a large serving bowl
Tear burrata into pieces and scatter over the hot pasta
Drizzle with a little extra virgin olive oil
Sprinkle with additional lemon zest, freshly grated Parmesan, and torn basil leaves
Serve immediately while the heat from the pasta gently melts the burrata

Resting for Lemon Pesto Rigatoni

Unlike meat dishes, this pasta doesn’t require a traditional rest, but allowing it to sit for just 1-2 minutes after plating lets the burrata begin to melt into the pasta, creating that perfect creamy consistency.

For another lemony pasta delight, try my Lemon Chicken Gnocchi that offers a different but equally delicious take on citrus-infused pasta!

Pro Tips for Perfect Lemon Pesto Rigatoni

Avoiding Common Mistakes

Never rinse pasta after cooking – the starch helps the sauce adhere
Don’t skimp on pasta water – it’s the secret to a silky sauce
Avoid overheating burrata – it should melt from the pasta’s residual heat, not direct heat
Balance acid carefully – start with less lemon juice and add more to taste

Tool Recommendations for Lemon Pesto Rigatoni

Microplane grater for perfect lemon zest
Large pot with pasta insert for easy draining while reserving pasta water
Wooden spoons for gentle tossing without breaking pasta
Wide, shallow serving bowl to showcase the presentation

Storage & Reheating

This lemon pesto rigatoni is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days. When reheating, add a splash of water or olive oil and warm gently over low heat, stirring occasionally. Note that the burrata texture will change upon reheating.

Check out my Pinterest board for stunning visual inspiration for this lemon pesto rigatoni and many other pasta delights that will elevate your cooking repertoire!

Flavor Variations for Lemon Pesto Rigatoni

Seasonal Twists

Summer: Add halved cherry tomatoes and corn kernels
Fall: Incorporate roasted butternut squash cubes
Winter: Mix in sautéed mushrooms and a pinch of nutmeg
Spring: Toss in blanched asparagus tips and fresh peas

Dietary Adaptations

Gluten-Free: Use high-quality gluten-free rigatoni (corn and rice blend works best)
Dairy-Free: Substitute traditional pesto with a dairy-free version and replace burrata with a dollop of dairy-free ricotta alternative
Vegan: Use vegan pesto (without Parmesan) and cashew cream dollops instead of burrata

International Flavor Profiles

Variation	Key Ingredients	Flavor Profile
Mediterranean	Olives, artichokes, sun-dried tomatoes	Briny, rich, tangy
Greek-Inspired	Feta instead of burrata, oregano	Sharp, herbal
Spicy Italian	Red pepper flakes, garlic confit	Warming, aromatic
French Twist	Herbs de Provence, shallots	Delicate, floral

Speaking of seasonal flavors, my Creamy Butternut Squash Soup would make a perfect starter before serving this lemon pesto rigatoni for a complete seasonal meal!

Serving Suggestions for Lemon Pesto Rigatoni

This lemon pesto rigatoni shines as a main course, but the right accompaniments can elevate it to a complete dining experience:

Pair with a crisp arugula salad dressed simply with olive oil and lemon juice
Serve alongside roasted cherry tomatoes on the vine for a burst of color and flavor
Crusty Italian bread for soaking up every bit of the luscious sauce
For wine pairings, choose a crisp Pinot Grigio or Sauvignon Blanc to complement the lemony notes

For a spectacular Italian-inspired feast, serve this pasta after my Creamy Burrata and Oven-Roasted Vegetables for a progression of burrata delights that will impress any dinner guests.

FAQs About Lemon Pesto Rigatoni

Can I make this lemon pesto rigatoni ahead of time?

You can prepare the pesto up to 3 days in advance (store with a thin layer of olive oil on top). Cook the pasta and assemble the final dish just before serving for best results. The burrata must be added fresh.

My lemon pesto sauce is too thick. What should I do?

Add more reserved pasta water, a tablespoon at a time, while the pasta is still hot. The starchy water will help thin the sauce while maintaining its creamy texture.

Can I use a different type of cheese if I can’t find burrata?

Fresh mozzarella is the closest substitute, though it lacks the creamy center of burrata. Alternatively, a dollop of ricotta mixed with a little cream can mimic burrata’s texture.

How do I prevent my pasta from clumping together?

Work quickly once the pasta is drained, immediately adding it back to the pot with the sauce components. Keep some extra pasta water handy to loosen things up if needed.

Is this dish suitable for freezing?

This lemon pesto rigatoni is not ideal for freezing as both the pasta texture and the delicate nature of the sauce will deteriorate when thawed.

Conclusion

This Lemon Pesto Rigatoni with creamy burrata brings together simple ingredients in a harmonious blend that tastes like pure Italian sunshine. The bright citrus notes cut through the richness of the pesto and burrata, creating a perfectly balanced pasta dish that’s impressive enough for entertaining yet simple enough for weeknight dinners.

Don’t be surprised if this becomes your new go-to pasta recipe! The combination of textures—al dente rigatoni, silky pesto, and creamy burrata—creates a sensory experience that elevates this dish beyond ordinary pasta.

Give this recipe a try tonight and join thousands of home cooks who’ve discovered the magic of this lemon pesto rigatoni. I’d love to hear how your version turned out in the comments!

Lemon Pesto Rigatoni: A Creamy Burrata Delight