Pesto Pasta (ft. Qcp)
Pesto Pasta (ft. QCP) is a medium Italian recipe that serves 4. 650 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $15.80 total, $3.95 per serving
Ingredients
- 12 oz Rigatoni (dry, high‑quality durum wheat)
- 8 oz Burrata Cheese (room temperature, torn into pieces)
- 1 cup Fresh Basil Leaves (packed, washed and patted dry)
- 0.25 cup Pine Nuts (toasted until golden)
- 0.33 cup Extra‑Virgin Olive Oil (for pesto and drizzling)
- 3 cloves Garlic (minced)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 tsp Kosher Salt (for pasta water)
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it fully preheat while you prepare the other components.
Time: PT5M
Temperature: 375°F
Cook Rigatoni
Bring a large pot of salted water to a boil, add the rigatoni, and cook until al dente, about 8‑9 minutes. Reserve 1 cup of pasta water, then drain.
Time: PT10M
Toast Pine Nuts
Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until they turn golden and fragrant, 3‑4 minutes. Remove from heat immediately to avoid burning.
Time: PT5M
Make Basil Pesto
In a food processor combine the fresh basil, toasted pine nuts, minced garlic, grated Parmesan, and a pinch of salt and pepper. Pulse while slowly drizzling in the olive oil until a smooth, glossy sauce forms. Add a splash of reserved pasta water if needed to reach a saucy consistency.
Time: PT5M
Combine Pasta and Pesto
Return the drained rigatoni to the large pot or a mixing bowl. Add the pesto and toss to coat, adding a little reserved pasta water if the mixture looks dry.
Time: PT5M
Assemble in Baking Dish
Transfer the pesto‑tossed rigatoni to a greased 9x13‑inch baking dish. Tear the burrata into generous pieces and scatter over the top. Sprinkle any remaining Parmesan if desired.
Time: PT3M
Bake
Place the dish in the preheated oven and bake for 12‑15 minutes, until the cheese is melted, the edges are lightly golden, and the sauce is bubbling.
Time: PT15M
Temperature: 375°F
Rest and Serve
Remove the baked rigatoni from the oven and let it rest for 5 minutes. Garnish with a few fresh basil leaves and a drizzle of olive oil before serving.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 25g
- Carbohydrates
- 80g
- Fat
- 25g
- Fiber
- 4g
Dietary info: Vegetarian, Contains dairy, Contains nuts, Contains gluten
Allergens: Dairy, Tree nuts (pine nuts), Gluten
Ingredient Substitutions
- Instead of Rigatoni: Penne, Ziti
- Instead of Burrata Cheese: Fresh mozzarella, Ricotta
- Instead of Fresh Basil Leaves: Spinach (different flavor)
- Instead of Pine Nuts: Slivered almonds, Walnuts
- Instead of Extra‑Virgin Olive Oil: Grapeseed oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Kosher Salt: Table salt (use 3/4 tsp)
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Skillet
- Food Processor
- Mixing Bowl
- Baking Dish
- Wooden Spoon
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Preheat the oven to ensure proper baking temperature.
- Cook the rigatoni al dente; overcooked pasta will become mushy after baking.
- Toast pine nuts carefully to avoid bitterness.
- Make sure the burrata is at room temperature for even melting.
Chef Tips from the Video
- Use a handful of fresh basil leaves and a pinch of lemon zest in the pesto for extra brightness.
- For a richer flavor, drizzle a little truffle oil over the finished dish before serving.
- If you can't find burrata, use a mixture of fresh mozzarella and a dollop of ricotta for a similar creamy texture.
Troubleshooting
Sauce is too thick after mixing.
Add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Burrata releases too much liquid during baking.
Pat the burrata gently with paper towels before adding it, and ensure it is at room temperature rather than overly wet.
Pine nuts taste bitter.
Remove the pan from heat as soon as the nuts turn golden; continue stirring off‑heat to prevent over‑toasting.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Freezer: Not recommended because the fresh burrata can become watery after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; beyond that, refrigerate.
Make-Ahead Tips
- Prepare the pesto up to 2 days in advance; store in a sealed jar in the refrigerator.
- Toast pine nuts ahead of time and keep them in an airtight container.
- Assemble the dish without baking, cover, and refrigerate; bake just before serving.
Frequently Asked Questions
What is the cultural significance and history of burrata cheese in Italian cuisine?
Burrata originates from the Apulia region of southern Italy and was traditionally made by hand as a way to use up leftover mozzarella curds. Its creamy interior and delicate outer shell have made it a celebrated fresh cheese, often served simply with olive oil, tomatoes, or as a luxurious topping for pasta dishes.
What are the traditional regional variations of pesto sauce in Italian cuisine?
While the classic Genoese pesto uses basil, pine nuts, garlic, Parmesan, and olive oil, other Italian regions incorporate ingredients like walnuts (Sicily), arugula (Lombardy), or even sun‑dried tomatoes (Sicily). Each variation reflects local produce and taste preferences.
What occasions or celebrations is baked rigatoni with burrata traditionally associated with in Italy?
Baked pasta dishes such as rigatoni al forno are common at family gatherings, holidays, and Sunday lunches. Adding burrata elevates the dish for special occasions like birthdays or festive dinner parties, showcasing a blend of comfort and indulgence.
How does baked rigatoni with burrata fit into the broader Italian cuisine tradition?
Italian cuisine celebrates simple, high‑quality ingredients. This dish embodies that philosophy by letting fresh basil, premium burrata, and toasted pine nuts shine, while the baking step creates a communal, casserole‑style presentation typical of Italian home cooking.
What are the authentic traditional ingredients for pesto‑tossed baked pasta versus acceptable substitutes?
Authentic pesto calls for fresh basil, pine nuts, garlic, Parmesan, and extra‑virgin olive oil. Acceptable substitutes include walnuts or almonds for pine nuts, Pecorino Romano for Parmesan, and grapeseed oil if olive oil is unavailable, though flavor will shift slightly.
What other Italian dishes pair well with baked rigatoni with burrata and pesto?
Serve this pasta alongside a crisp Italian salad (e.g., arugula with lemon vinaigrette), roasted vegetables, or a simple antipasto platter. A glass of dry Italian white wine such as Vermentino complements the herbaceous pesto and creamy cheese.
What are the most common mistakes to avoid when making baked rigatoni with burrata?
Common errors include overcooking the pasta, burning the pine nuts, and using cold burrata which can release excess water. Ensure the pasta is al dente, toast nuts just until golden, and let the burrata sit at room temperature before baking.
Why does this recipe bake the pasta instead of serving it cold or just tossed with pesto?
Baking melds the flavors, creates a comforting warm dish, and gives the burrata a luscious melt while adding a lightly crisp top. It also makes the meal more suitable for serving a crowd and adds a satisfying texture contrast.
Can I make the baked rigatoni with burrata ahead of time and how should I store it?
Yes, you can assemble the dish (without baking) up to 24 hours ahead, cover tightly, and refrigerate. Bake it directly from the fridge, adding a few extra minutes to the baking time. Store leftovers in an airtight container for up to 3 days.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, fast‑paced cooking tutorials that blend classic techniques with modern twists, often featuring bold flavors, quick hacks, and visually engaging presentations aimed at home cooks of all skill levels.
How does the YouTube channel Nick DiGiovanni's approach to Italian cooking differ from other cooking channels?
Nick DiGiovanni emphasizes high‑energy editing, concise step‑by‑step breakdowns, and often incorporates scientific explanations for why techniques work, making Italian recipes feel approachable yet precise compared to more traditional, slower‑paced cooking shows.
Last updated: August 28, 2026
