Lemon Basil Rigatoni with Burrata & Roasted Pine Nuts

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Step 1

1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 2

2. Meanwhile, toast the pine nuts in a dry skillet over medium heat for 3–4 minutes until golden. Toss with the olive oil, lemon zest, chopped basil, Parmesan, and flaky sea salt.

Step 3

3. In the same skillet, melt the butter with the olive oil. Add the garlic and cook for 1 minute until fragrant.

Step 4

4. Stir in the reserved pasta water, lemon juice, lemon zest, Parmesan cheese, salt, and black pepper.

Step 5

5. Add the cooked rigatoni and toss until evenly coated in the lemon basil sauce.

Step 6

6. Transfer the pasta to a serving platter.

Step 7

7. Tear the burrata into large pieces and arrange over the warm rigatoni.

Step 8

8. Spoon the roasted pine nut topping evenly over the burrata.

Step 9

9. Drizzle with the remaining olive oil.

Step 10

10. Garnish with fresh basil leaves, extra Parmesan, and lemon wedges. Serve immediately.