Lemony Basil Pesto Rigatoni
Ingredients
12 oz rigatoni pasta
1 tbsp lemon zest
2 tbsp fresh lemonj uice
1/4 cup heavy cream (optional, for a creamier sauce)
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp pine nuts
8 oz burrata cheese (2 small balls or 1 large)
Fresh basil leaves, for garnish
Grated parmesan, optional for serving
For the Pesto
2 cups basil leaves, loosel ypacked
½ cup parmesan cheese, freshly grated
¼ cup pine nuts, chopped
1 lemon
2 cloves garlic, minced
¼ tsp kosher salt
¼ tsp black pepper
½ cup extra virgin olive oil
Directions
- Using a food processor, addy our ingredients for the pesto. Pulse until finely blended and then set aside.
- Cook rigatoni in salted boiling water according to package directions until al dente. Drain and set aside.
- Meanwhile, toast pine nuts in a large skillet over medium-low heat for 2–3 minutes, stirring constantly, until golden brown. Set aside.
- In the same large skillet, heat olive oil over medium heat. Stir in pesto. Add heavy cream, if using.
- Add cooked rigatoni to the skillet and toss well to coat. Season with salt and pepper to taste.
- Divide pasta into serving bowls. Add your burrata in spoonfuls on top.
© Florida City Gas. All rights reserved.
© Florida City Gas. All rights reserved.
