🍋 Lemon Pesto Pasta with Burrata & Fresh Herbs
Ingredients
For the Lemon Pesto Pasta
12 oz rigatoni or other short pasta
2 tbsp extra-virgin olive oil
1 cup basil pesto
1/2 cup reserved pasta cooking water
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
For Topping
8 oz burrata cheese
1/4 cup fresh basil leaves, torn
2 tbsp fresh parsley or mint, chopped
1 tbsp toasted pine nuts or chopped walnuts
1 tbsp grated Parmesan, optional
Extra lemon zest, for garnish
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Red pepper flakes, optional
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
Make the lemon pesto sauce: In a large skillet over medium-low heat, add the olive oil and basil pesto. Stir gently for about 1 minute—don’t let the pesto boil.
Add lemon: Stir in the lemon juice and lemon zest. Slowly add the reserved pasta water, stirring until the sauce becomes smooth and creamy.
Combine: Add the drained pasta to the skillet. Toss thoroughly so every piece is coated in the lemon pesto sauce. Season with salt and black pepper. Cook for another 1–2 minutes, adding a splash more pasta water if needed.
Add the burrata: Transfer the pasta to a serving platter or individual bowls. Tear the burrata into pieces and arrange it generously over the hot pasta.
Finish with herbs: Scatter over the fresh basil and parsley or mint. Add toasted pine nuts or walnuts, Parmesan if using, extra lemon zest, and a pinch of red pepper flakes.
Serve: Drizzle with a little extra-virgin olive oil and finish with freshly cracked black pepper. Serve immediately while the burrata is soft and creamy.
đź’ˇ Tip
For an especially silky sauce, toss the pasta off the heat with the pesto and pasta water. The burrata will slowly melt into the warm pasta as you eat, creating an incredibly creamy, bright, lemony sauce.
