April 28, 2023

Burrata-Topped Kale Pesto Rigatoni

Burrata-Topped Kale Pesto Rigatoni is one of our favorite spring dinners. I start this pesto rigatoni by making the pesto in my food processor. Then, I toss the cooked rigatoni with the kale pesto and cherry tomatoes. Finally, I top the rigatoni with creamy burrata cheese. We like this rigatoni for several reasons. First of all, I like that this is a meatless meal. While we enjoy eating meat, we like having some meatless meals, too. Secondly, I like that I can make this meal fairly inexpensively. And, lastly, we all love the herbaceous pesto, the al dente pasta, and the creamy burrata.

The Equipment I Used

A Food Processor- You’ll need this to make the pesto.

The Ingredients Needed for Burrata-Topped Kale Pesto Rigatoni

Rigatoni- You can use any pasta shape that you like. I really like the Barilla brand pasta.
Burrata- This is a creamy Italian cheese that you can find in the gourmet cheese section of your market.
Kale- You can use regular or baby kale. Be sure to remove the tough stems.
Oil- Use a good quality extra virgin olive oil.
Basil- You’ll need fresh basil leaves for this pesto.
Garlic- I like to buy the peeled garlic cloves and store them in my freezer.
Pine Nuts- These are expensive, but add lots of great flavor to the pesto. Store any leftover nuts in the freezer.
Parmesan cheese- Use a good quality parmesan cheese for your pesto.

How I Made my Pasta with Pesto

First, I made the pesto. Be sure to grind up everything very well in your food processor.
Next, I cooked the pasta. Take care to not overcook the rigatoni.
Finally, I tossed together the pasta with the pesto and cherry tomatoes. And, I added the burrata cheese on top.

If you like pesto, you need to try this cheesy and delicious Burrata-Topped Kale Pesto Rigatoni.

Burrata-Topped Kale Pesto Rigatoni

Rigatoni tossed with a kale and basil pesto. Topped with Burrata cheese.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings

Calories 380 kcal

Equipment

Food processor

Ingredients

6 quarts water
12 ounces rigatoni pasta
3 tbsp. Diamond kosher salt
2 cups halved cherry tomatoes
½ cup Parmesan cheese

For the Pesto:

1 cup kale leaves, stems removed
2 cups basil leaves
2 tbsp. pine nuts
⅓ cup extra virgin olive oil
1 tbsp. crushed garlic
½ cup finely grated Parmesan cheese
¼ tsp. each kosher salt and black pepper

For the Garnishes:

¼ cup pine nuts
¼ cup basil leaves
4 balls burrata cheese

Instructions

Begin by cooking the rigatoni: Bring the water to a boil in a large pot. Add the kosher salt and the rotini.
Begin by making the Kale and Basil Pesto: Add all the ingredients to the food processor, except for the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
Drain the rigatoni and pour it into a large bowl. Add the pesto and stir until combined. Also add in the tomatoes, parmesan and the rest of the pine nuts. Garnish the dish with the basil leaves, pine nuts and the burrata.