1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente according to package instructions.
Reserve 1/2 cup of pasta water, then drain.
2. Toast the Pine Nuts:
While pasta cooks, toast pine nuts in a dry skillet over medium heat until golden (2–3 minutes). Stir frequently and set aside.
3. Make the Lemon Pesto Sauce:
In a large skillet, heat olive oil over medium-low heat.
Sauté garlic for 30 seconds until fragrant.
Stir in pesto, lemon zest, and lemon juice.
Add a splash of reserved pasta water to loosen the sauce.
4. Combine & Serve:
Toss cooked rigatoni into the lemon pesto sauce. Stir gently to coat.
Divide between plates.
Tear open burrata and place it on top of each plate.
Sprinkle with roasted pine nuts, black pepper, and fresh basil or arugula.
Tips:
Add sautéed cherry tomatoes or baby spinach for a veggie boost.
Swap rigatoni for orecchiette or farfalle if preferred.
Want a protein upgrade? Add grilled chicken or shrimp.
