Pesto Pasta (ft. QCP)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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