Description
A luxuriously creamy rigatoni pasta tossed in zesty lemon pesto and topped with rich, velvety burrata — a fresh, bright, and utterly indulgent Italian-inspired dish that feels like sunshine on a plate.
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
Instructions
1. Cook rigatoni in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat and sauté garlic for 1 minute until fragrant.
3. Add pesto, lemon zest, lemon juice, and heavy cream; stir to combine and warm through.
4. Add cooked rigatoni to the skillet, tossing well to coat in the creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
5. Season with salt and black pepper to taste.
6. Transfer to serving bowls and top each with a generous piece of burrata.
7. Garnish with fresh basil and grated Parmesan, then serve immediately.
Notes
For extra brightness, add a handful of arugula or spinach before serving.
Use whole-grain or gluten-free pasta if preferred.
This dish pairs beautifully with a chilled glass of white wine or sparkling water with lemon.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 3g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: lemon pesto pasta, creamy rigatoni, burrata pasta, Italian comfort food, pesto rigatoni, easy pasta recipe