ADVERTISEMENT
Cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
In a small skillet, toast the pine nuts over medium-low heat, stirring often, until golden (2–3 minutes). Remove from heat.
In a large skillet, heat olive oil over medium heat. Add pesto, lemon zest, and lemon juice. Stir and warm for 2–3 minutes. Add cream if using.
Toss in the cooked rigatoni and mix until evenly coated. Season with salt and pepper.
Serve the pasta in bowls. Tear the burrata over the top, sprinkle with toasted pine nuts, and garnish with fresh basil. Add Parmesan if desired.
Serving and Storage Tips:
ADVERTISEMENT
