Ingredients
For the Pasta and Pine Nuts:
12 oz rigatoni pasta
1/4 cup pine nuts
1 tbsp olive oil
1/2 tsp flaky sea salt
For the Lemon Basil Pesto:
2 cups fresh basil leaves, packed
1/3 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 large lemon, zested and juiced
2 cloves garlic, peeled
1/4 tsp black pepper
For the Burrata Assembly:
2 balls (4 oz each) fresh burrata cheese
1/4 tsp red pepper flakes
1 tbsp high-quality balsamic glaze
Fresh basil leaves for garnish
Directions
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, place the pine nuts in a small dry skillet over medium-low heat. Toast for 3 to 5 minutes, shaking the pan frequently, until golden brown and fragrant. Remove from heat immediately.
In a food processor, combine the basil, Parmesan, garlic, lemon juice, and lemon zest. Pulse until coarsely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture. Season with black pepper.
Return the drained pasta to the warm pot. Add the lemon pesto and 2 to 3 tablespoons of the reserved pasta water. Toss over low heat until the sauce is creamy and coats every ridge of the rigatoni.
Transfer the pasta to a wide serving bowl.
Carefully place the burrata balls in the center of the pasta. Use a knife to gently tear the outer skin of the burrata, allowing the creamy center to spill out.
Scatter the roasted pine nuts and red pepper flakes over the top.
Finish with a drizzle of balsamic glaze and fresh basil leaves.
Nutritional Info (per serving, serves 4)
Calories: 515
Protein: 18g
Carbohydrates: 64g
Fat: 22g
Fiber: 4g
Sugar: 5g
Sodium: 480mg