Description
A vibrant summer pasta featuring sweet ripe peaches, creamy burrata, and tender rigatoni, finished with a fragrant basil pesto drizzle.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 ripe peaches, sliced
- 8 ounces burrata cheese
- 1/4 cup basil pesto
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Optional: pinch of red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/4 cup pasta water, then drain.
- While pasta cooks, slice the peaches and set aside.
- In a large bowl, toss the hot pasta with olive oil, reserved pasta water, and a pinch of salt and pepper.
- Arrange the peaches over the pasta, then tear the burrata into pieces and gently scatter on top.
- Drizzle with basil pesto and garnish with fresh basil leaves.
- Serve immediately, optionally finishing with red pepper flakes.
Notes
- Use ripe peaches for the best sweetness and flavor.
- Add grilled chicken for extra protein.
- Swap peaches for roasted cherry tomatoes if not in season.
- Homemade pesto adds a fresher, more vibrant taste.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
Keywords: summer pasta, peach burrata rigatoni, basil pesto pasta, fresh peach recipe, vegetarian pasta