Description
Rich, velvety rigatoni tossed in zesty lemon pesto and crowned with creamy burrata — a luxurious pasta dish that’s both fresh and indulgent, bursting with Italian flavor in every bite.
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
Instructions
1. Cook rigatoni in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in pesto, lemon zest, and lemon juice. Pour in heavy cream and Parmesan, stirring until smooth.
4. Add cooked rigatoni to the skillet and toss to coat, adding a splash of reserved pasta water as needed for a silky sauce.
5. Season with salt and black pepper to taste.
6. Transfer to serving bowls, top with torn burrata, and let it melt into the warm pasta.
7. Garnish with fresh basil and a drizzle of olive oil before serving.
Notes
For a lighter version, swap cream with Greek yogurt or ricotta.
Add grilled chicken or roasted cherry tomatoes for extra protein and color.
Use spaghetti or penne if rigatoni isn’t available — the sauce works beautifully with any pasta shape.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 4g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: lemon pesto pasta, burrata rigatoni, creamy pesto rigatoni, Italian pasta dinner