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

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Are you tired of bland, uninspiring pasta dishes that leave you feeling underwhelmed? If your weeknight dinner rotation has become predictable, this Lemon Pesto Rigatoni with creamy burrata will transform your dining experience. This vibrant pasta creation combines the bright zest of lemon with velvety burrata cheese that melts into a dreamy sauce, coating each rigatoni tube perfectly.

As a Mediterranean cuisine enthusiast who has spent years perfecting pasta recipes, I’ve discovered that the secret to exceptional pasta lies in balancing fresh, high-quality ingredients with simple techniques. This lemon pesto rigatoni recipe represents the culmination of countless test kitchen experiments to achieve pasta perfection.

In this guide, I’ll walk you through selecting the perfect ingredients, preparing a vibrant lemon pesto, cooking your pasta to al dente perfection, and assembling this showstopper dish. You’ll also find helpful tips for customizing flavors, pairing suggestions, and answers to common questions to ensure your pasta turns out perfectly every time.

Why This Lemon Pesto Rigatoni Recipe Works

Uses accessible, fresh ingredients that create maximum flavor impact
Combines creamy burrata with bright lemon pesto for perfect balance
Ready in under 30 minutes for an impressive weeknight dinner
Versatile base that can be customized with seasonal vegetables
Creates restaurant-quality pasta with minimal effort

Choosing the Right Ingredients for Lemon Pesto Rigatoni

Best Pasta Shape for This Recipe

Rigatoni is the ideal pasta choice for this creamy lemon pesto creation. The large tubular shape with ridges captures the sauce perfectly, allowing the creamy burrata and pesto to cling to each piece. The hollow center creates pockets that fill with the velvety sauce, ensuring every bite delivers maximum flavor.

If you can’t find rigatoni, other tubular pastas like penne or ziti make excellent substitutes. For a more delicate presentation, orecchiette or farfalle also work well with this sauce.

Quality Ingredient Selection

When creating a dish with few ingredients, quality matters tremendously. Look for:

Burrata: Fresh, high-quality burrata with a firm outer shell and creamy center
Lemons: Organic, unwaxed lemons for zesting and juicing
Basil: Bright green leaves without any browning or wilting
Parmesan: Freshly grated Parmigiano Reggiano, not pre-packaged varieties
Pine Nuts: Lightly toasted for maximum flavor

Ingredients & Prep for Lemon Pesto Rigatoni

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Pasta Base Essentials

1 pound (450g) rigatoni pasta
2-3 tablespoons kosher salt (for pasta water)
2 balls fresh burrata cheese (approximately 8 oz/225g total)
2 tablespoons extra virgin olive oil (for finishing)

Lemon Pesto Components

2 cups fresh basil leaves, packed
¼ cup toasted pine nuts
½ cup freshly grated Parmesan cheese
2 garlic cloves, peeled
Zest and juice of 1 large lemon
⅓ cup high-quality extra virgin olive oil
½ teaspoon sea salt
Freshly ground black pepper to taste

Optional Garnishes

Red pepper flakes for heat
Additional lemon zest
Fresh basil leaves
Extra grated Parmesan

Step-by-Step Cooking Instructions for Lemon Pesto Rigatoni

Pre-Cooking Prep for Lemon Pesto Rigatoni

Bring a large pot of water to a rolling boil for the pasta.
Remove burrata from refrigerator 30 minutes before serving to bring to room temperature.
Zest and juice your lemon, keeping them separate.
Toast pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes, tossing frequently to prevent burning.

Making the Lemon Pesto for Rigatoni

In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon zest, and salt.
Pulse until coarsely chopped, about 10-15 pulses.
With the processor running, slowly drizzle in olive oil until the mixture is smooth but still has some texture.
Add lemon juice and pulse a few more times to incorporate.
Taste and adjust seasoning with salt and pepper as needed.

Need more pasta inspiration? Check out our Pasta Carbonara recipe for another Italian classic!

Cooking the Rigatoni Perfectly

Add salt to the boiling water (it should taste like seawater).
Add rigatoni and cook until al dente according to package instructions, usually 10-12 minutes.
Before draining, reserve 1 cup of the starchy pasta water.
Drain pasta but don’t rinse – the starch helps the sauce adhere.

Assembling the Lemon Pesto Rigatoni

Return the hot pasta to the pot (off heat).
Add ¾ of the lemon pesto and toss to coat, adding splash of reserved pasta water as needed to create a silky sauce.
Transfer to a serving dish.
Tear the burrata balls into pieces and arrange over the hot pasta, allowing the creamy centers to melt slightly.
Drizzle with remaining lemon pesto and extra virgin olive oil.
Finish with a sprinkle of fresh lemon zest, black pepper, and optional garnishes.

Pro Tips for Perfect Lemon Pesto Rigatoni

Preventing Pasta Sticking and Overcooking

Use a pot that’s larger than you think you need to give pasta room to move
Stir pasta within the first 2 minutes of cooking to prevent sticking
Test pasta 1-2 minutes before the package time suggests for true al dente texture
Don’t shock pasta with cold water after cooking (except for cold pasta salads)

Enhancing Lemon Pesto Flavor

For deeper flavor, make pesto a few hours ahead and refrigerate
Adjust lemon intensity to your preference; add more zest for brightness without acidity
Add a pinch of red pepper flakes to the pesto for subtle heat
Toast pine nuts thoroughly – this small step dramatically improves flavor

Looking for another lemony dish? Try our Lemon Chicken Gnocchi with 5 delicious variations!

Storage & Reheating

Store leftover pasta in an airtight container for up to 3 days
Make extra pesto and freeze in ice cube trays for quick future meals
When reheating, add a splash of water and cover to create steam that revives the pasta
Fresh burrata doesn’t reheat well, so add it only to portions you’ll eat immediately

Flavor Variations for Lemon Pesto Rigatoni

Seasonal Vegetable Additions

Spring: Add blanched asparagus tips and fresh peas
Summer: Mix in cherry tomatoes and zucchini ribbons
Fall: Incorporate roasted butternut squash cubes
Winter: Stir in sautéed kale or spinach

If you love seasonal cooking, our Creamy Butternut Squash Soup makes a perfect starter for this pasta dish!

Dietary Adaptations

Dietary Need	Pasta Choice	Cheese Alternative	Additional Notes
Gluten-Free	Rice or corn-based rigatoni	Regular burrata (GF)	Ensure pesto ingredients have no gluten contamination
Vegan	Standard rigatoni	Cashew “cheese” spread	Use nutritional yeast instead of Parmesan in pesto
Dairy-Free	Standard rigatoni	Dairy-free ricotta alternative	Add extra lemon and herbs to compensate for missing cheese flavor
Low-Carb	Chickpea or lentil pasta	Regular burrata	Increase vegetable content for more volume with fewer carbs

Global Flavor Inspirations

Mediterranean: Add sun-dried tomatoes, olives, and artichoke hearts
Greek-Inspired: Mix in feta instead of burrata with diced cucumber
Mexican Fusion: Incorporate grilled corn, cotija cheese, and cilantro instead of basil
Middle Eastern: Add roasted eggplant, za’atar spice, and mint

Serving Suggestions for Lemon Pesto Rigatoni

This vibrant lemon pesto rigatoni pairs beautifully with simple sides that complement without overwhelming:

Vegetables: Arugula salad with lemon vinaigrette or roasted asparagus
Bread: Garlic bread or focaccia for sopping up extra sauce
Beverages: Crisp white wines like Pinot Grigio or Sauvignon Blanc
Dessert: Lemon sorbet or panna cotta for a light finish

For an impressive appetizer before this pasta, try our Burrata and Oven-Roasted Tomato Salad!

Need more inspiration for your pasta creations? Browse our collection of tried-and-true recipes on Pinterest where we share stunning food photography and innovative cooking ideas daily!

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 and store it in the refrigerator with a thin layer of olive oil on top to prevent discoloration. Cook the pasta and assemble with burrata just before serving for best results.

How can I prevent my pesto from turning brown?

Blanching the basil quickly in boiling water then shocking in ice water helps maintain its bright green color. Also, adding the lemon juice directly to the pesto acts as a natural preservative.

Can I use store-bought pesto instead of homemade?

Yes, but doctor it up with fresh lemon zest and juice to get the bright lemon flavor that makes this dish special. Choose a high-quality refrigerated pesto rather than shelf-stable options for better flavor.

What can I substitute for pine nuts?

Walnuts, pistachios, or almonds make excellent substitutes in pesto. Toast them lightly first for the best flavor development.

Can I use mozzarella instead of burrata?

Fresh mozzarella can be substituted, though you’ll miss the creamy center of burrata. To compensate, you might add a splash of heavy cream to the pasta when mixing with the pesto.

Conclusion

This Lemon Pesto Rigatoni with creamy burrata brings together the best elements of Italian cooking: simplicity, quality ingredients, and bold flavors. The brightness of lemon pesto against the rich, creamy burrata creates a pasta dish that’s simultaneously comforting and refreshing.

Whether you’re cooking for a weeknight family dinner or entertaining guests, this dish delivers impressive flavor with minimal effort. The versatility of this recipe also makes it adaptable to any season or dietary need.

Try this lemon pesto rigatoni tonight and discover a new pasta favorite! Share your creations with us or tag your photos on social media – we love seeing how you make this recipe your own!

Lemon Pesto Rigatoni: A Creamy Burrata Dream