If you love, creamy, vibrant pasta dishes, this Lemon Pesto Rigatoni with Burrata and Roasted Pine Nuts is a must try! Lemon pesto tossed with rigatoni and finished with a fresh burrata in the center. Slice open the burrata, the creamy filling oozes from the cheese all over the pasta. Tuck in and enjoy!

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Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts

Author: Lorraine Cauchi Cooking Method: Boiling Cuisine: Italian cuisine Courses: Pasta & Rice Recipe Keys: Quick Meals Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 2

Best Season: Suitable throughout the year

Ingredients

• 300g/10.5oz Mezzi Rigatoni

• 1 Small Onion, finely chopped

• 2 ClovesGarlic, minced

• ¼ Tsp Chilli Flakes

• ¾ Cup Basil Pesto

• ½ Cup Ricotta

• 1 Tbsp Evo Olive Oil

• 2 Balls Burrata Cheese, room temperature

• ½ Cup Chopped Fresh Basil

• Zest and juice of a small Lemon

• Salt & Pepper

Method

1. Cook pasta in salted boiling water until al dente. Reserve ½ Cup pasta water.
2. In a small bowl, combine the pesto, ricotta, tablespoon olive oil, lemon zest and juice and season with salt and pepper.
3. In a large pan, heat a little olive oil and sauté the onion until tender. Add the garlic and chilli flakes and sauté for just 1 minute until fragrant.
4. Add the pesto sauce and cook on low heat for a few minutes until pasta is ready.
5. Add in drained pasta and reserved pasta water. Toss together with chopped fresh basil.
6. Remove from heat and serve immediately topped with burrata, roasted pine nuts, a drizzle of olive oil and additional basil.
7. Enjoy!