Description
Creamy Lemon & Burrata Tagliatelle with Crispy Pine Nuts is your new weeknight luxury. A dreamy lemon-infused cream sauce wraps around tender tagliatelle, crowned with melty burrata, nutty golden pine nuts, and fresh basil. Bright, buttery, and satisfying—this comforting pasta is ready in just 25 minutes and will make you feel like you’re dining in a sunny Italian kitchen.
Ingredients
- 12 ounces tagliatelle pasta
- 1 cup heavy cream
- 1 large lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 1 ball burrata cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden, about 2–3 minutes. Transfer to a small bowl and set aside.
In the same skillet, add the minced garlic and sauté until just fragrant, about 1 minute.
Pour in the heavy cream and stir in lemon zest and juice. Simmer the sauce gently for 2–3 minutes, until slightly thickened.
Add the cooked tagliatelle to the skillet along with a splash of reserved pasta water. Toss gently to coat, adding more water if needed to loosen the sauce.
Divide pasta into bowls. Tear the burrata over the top and sprinkle with Parmesan, toasted pine nuts, and basil.
Season with salt and freshly cracked black pepper to taste. Serve immediately.
Notes
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden, about 2–3 minutes. Transfer to a small bowl and set aside.
In the same skillet, add the minced garlic and sauté until just fragrant, about 1 minute.
Pour in the heavy cream and stir in lemon zest and juice. Simmer the sauce gently for 2–3 minutes, until slightly thickened.
Add the cooked tagliatelle to the skillet along with a splash of reserved pasta water. Toss gently to coat, adding more water if needed to loosen the sauce.
Divide pasta into bowls. Tear the burrata over the top and sprinkle with Parmesan, toasted pine nuts, and basil.
Season with salt and freshly cracked black pepper to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3 g
- Protein: 15g
- Cholesterol: 85 mg