Description
12 oz rigatoni pasta
⅓ cup pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ cup extra virgin olive oil
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup toasted pine nuts
⅓ cup dried cranberries
1 large burrata ball, torn into pieces
¼ cup freshly grated Parmesan cheese
Fresh basil, for garnish
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large pan over low heat, whisk together the pesto, lemon zest, lemon juice, olive oil, red pepper flakes, salt, and black pepper.
Add the drained pasta to the pan and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Stir in the toasted pine nuts and dried cranberries, mixing well.
Transfer to a serving dish and top with torn burrata pieces.
Sprinkle with grated Parmesan and fresh basil. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
