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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
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.

Nutrition

Calories: 380kcal
Keyword meatless, pasta
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