Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
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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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
- Cook pasta in salted boiling water until al dente. Reserve ½ Cup pasta water.
- In a small bowl, combine the pesto, ricotta, tablespoon olive oil, lemon zest and juice and season with salt and pepper.
- 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.
- Add the pesto sauce and cook on low heat for a few minutes until pasta is ready.
- Add in drained pasta and reserved pasta water. Toss together with chopped fresh basil.
- Remove from heat and serve immediately topped with burrata, roasted pine nuts, a drizzle of olive oil and additional basil.
- Enjoy!