Rigatoni with Green Pesto, Roasted Cherry Tomatoes, and Burrata 🍝🍅🧀
Ingredients:
300g rigatoni pasta
1/2 cup green pesto (store-bought or homemade)
1 tbsp olive oil (for roasting)
12-15 cherry tomatoes, halved
1 ball of burrata cheese
Fresh basil leaves (for garnish)
Salt and pepper to taste
Fresh Parmesan, grated (optional)
Instructions:
Prepare the Rigatoni:
Cook the rigatoni pasta in salted boiling water according to the package instructions until al dente.
Drain the pasta and set aside, reserving a small amount of pasta water.
Roast the Cherry Tomatoes:
Preheat your oven to 400°F (200°C).
Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for 15-20 minutes or until the edges of the tomatoes are slightly charred.
Make the Pesto Sauce:
If using homemade pesto, blend together fresh basil, garlic, pine nuts, Parmesan, olive oil, and salt in a food processor until smooth.
Toss the cooked pasta with the pesto sauce, adding a bit of reserved pasta water to help coat the pasta evenly.
Assemble the Dish:
Plate the pesto-coated rigatoni on a simple white ceramic plate.
Top with roasted cherry tomatoes and place the burrata ball in the center, allowing it to slightly ooze over the pasta.
Garnish with fresh basil leaves for added freshness.
Serve:
Serve immediately while the pasta is warm and the burrata is soft and creamy. Optionally, sprinkle with grated Parmesan for an extra touch of flavor.