Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts

A bright, creamy Italian-inspired pasta featuring lemon, fresh basil, silky burrata, and crunchy roasted pine nuts. It’s fresh enough for summer but comforting enough for a cozy dinner.

Ingredients

For the Pasta

• 12 oz (340 g) rigatoni
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ cup reserved pasta water
• ½ cup finely grated Parmesan cheese
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes, optional

For the Basil

• 1 packed cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove
• Pinch of salt

For the Topping

• 8 oz (225 g) burrata cheese
• ⅓ cup pine nuts
• ½ cup fresh basil leaves
• 1 tablespoon lemon zest
• 1–2 tablespoons freshly grated Parmesan
• Freshly cracked black pepper
• Extra-virgin olive oil, for drizzling

Instructions

1. Roast the Pine Nuts

1. Place the pine nuts in a dry skillet over medium-low heat.
2. Toast for about 3–5 minutes, stirring frequently.
3. Once they become lightly golden and fragrant, immediately transfer them to a plate.
4. Set aside to cool.

Important: Pine nuts can burn quickly, so keep a close eye on them.

2. Prepare the Basil Oil

1. Add the basil leaves, olive oil, garlic, and a pinch of salt to a food processor or blender.
2. Pulse several times until the basil is finely chopped and the mixture becomes bright green.
3. Do not over-blend into a completely smooth paste.
4. Set aside.

3. Cook the Rigatoni

1. Bring a large pot of generously salted water to a boil.
2. Add the rigatoni and cook according to the package directions until al dente.
3. Before draining, reserve about ½ cup pasta water.
4. Drain the pasta well.

4. Make the Lemon-Garlic Sauce

1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
2. Add the minced garlic.
3. Cook for about 30–60 seconds, just until fragrant. Do not let it brown.
4. Add the lemon zest and lemon juice.
5. Stir in about ¼ cup of the reserved pasta water.

5. Combine the Pasta

1. Add the hot rigatoni to the skillet.
2. Toss thoroughly so the lemon-garlic mixture coats the pasta.
3. Add the Parmesan gradually while tossing.
4. Add more pasta water, 1 tablespoon at a time, until the sauce becomes glossy and lightly creamy.
5. Season with salt, black pepper, and red pepper flakes if using.
6. Stir in about half of the basil oil.

6. Assemble

1. Transfer the rigatoni to a serving platter or individual bowls.
2. Tear the burrata into pieces and arrange it over the hot pasta.
3. Spoon the remaining basil oil over the burrata.
4. Sprinkle generously with toasted pine nuts.
5. Add fresh basil leaves and extra lemon zest.
6. Finish with Parmesan, freshly cracked black pepper, and a drizzle of olive oil.

Best Serving Tip

Serve immediately while the rigatoni is hot and the burrata is still cool and creamy. When you cut into the burrata, its creamy center melts into the lemony pasta, creating an especially rich sauce.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Easy

Nutrition Information

Approximate per serving, depending on exact ingredients:

• Calories: 650–700 kcal
• Protein: 23–26 g
• Carbohydrates: 70–75 g
• Fat: 32–36 g
• Saturated Fat: 10–12 g
• Fiber: 3–4 g
• Sugar: 3–4 g
• Sodium: 500–650 mg
• Cholesterol: 35–45 mg

Nut Information

Contains: Pine nuts.

Although commonly called a “nut,” pine nuts are actually edible seeds from pine trees. They can cause allergic reactions in some people.

Other allergens:

• Dairy: burrata and Parmesan
• Wheat/gluten: rigatoni unless gluten-free pasta is used

For a nut-free version, replace the pine nuts with toasted sunflower seeds or simply omit them.

Recipe Q&A

Q: Can I use another type of pasta?
Yes. Penne, ziti, fusilli, mezze rigatoni, or spaghetti all work well.

Q: Can I make this without burrata?
Yes. Fresh mozzarella, ricotta, or creamy goat cheese can be used instead.

Q: Can I use dried basil?
Fresh basil is strongly recommended because it provides the bright flavor that makes this dish special. Dried basil won’t give the same result.

Q: Can I make it ahead of time?
It’s best served fresh. If necessary, refrigerate leftovers in an airtight container for up to 3 days.

Q: How do I reheat leftovers?
Reheat gently in a skillet with a splash of water or milk. Add fresh burrata after reheating rather than cooking it into the pasta.

Q: Why do I need pasta water?
The starchy pasta water helps emulsify the olive oil, lemon juice, and Parmesan into a smooth, glossy sauce.

Q: Can I make it gluten-free?
Yes. Use your favorite gluten-free rigatoni and check that all other packaged ingredients are certified gluten-free.

Q: Can I add protein?
Absolutely. Grilled chicken, shrimp, salmon, or crispy white beans would pair nicely with the lemon-basil flavors.

Q: Is the dish spicy?
No. Red pepper flakes are optional and can be omitted for a completely mild version.