Picture this: sweet, juicy summer peaches mingling with creamy, dreamy burrata, all tangled up in tender rigatoni and finished with a luscious drizzle of basil pesto. It’s sunshine in a bowl, my friend—fresh, vibrant, and just a little bit luxurious. This isn’t your average pasta night; this is that wow factor you’ve been craving. Trust me, once you try this, you’ll wonder how you ever lived without it.

Why You’ll Love Summer Peach & Burrata Rigatoni with Basil Pesto Drizzle

This recipe isn’t just about the ingredients—it’s about the vibe. The peaches bring that sweet juiciness, the burrata oozes creamy decadence, and the basil pesto? It’s the fragrant, herby ribbon that ties it all together. It’s light yet indulgent, perfect for those warm days when you want something satisfying without feeling heavy.

Chef’s Pro Tips for Perfect Results

• Use perfectly ripe peaches—they should be fragrant and slightly soft to the touch.
• Don’t overcook the pasta; al dente keeps things lively and holds up better with the sauce.
• Tear the burrata gently and add it at the very end so it stays cool and creamy against the warm pasta.
• Drizzle the pesto, don’t drown it—let each element shine.

Ingredients

1. 12 ounces rigatoni pasta

2. 2 ripe peaches, sliced

3. 8 ounces burrata cheese

4. 1/4 cup basil pesto (homemade or store-bought)

5. 2 tablespoons extra virgin olive oil

6. Salt and freshly ground black pepper, to taste

7. Fresh basil leaves, for garnish

8. Optional: pinch of red pepper flakes for a subtle kick

Instructions

1. 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.

2. While pasta cooks, slice the peaches and set aside.

3. In a large bowl, toss the hot pasta with olive oil, reserved pasta water, and a pinch of salt and pepper.

4. Arrange the peaches over the pasta, then tear the burrata into pieces and gently scatter on top.

5. Drizzle with basil pesto and garnish with fresh basil leaves.

6. Serve immediately, optionally finishing with red pepper flakes for a little heat.

Texture & Flavor Secrets

This dish is all about contrast: the firm bite of rigatoni, the silky creaminess of burrata, the tender juiciness of peaches, and the herby, nutty punch of pesto. Every forkful is a little sweet, a little savory, and completely irresistible.

How to Serve Summer Peach & Burrata Rigatoni with Basil Pesto Drizzle

Serve it slightly warm or at room temperature for the best experience. It’s fantastic on its own, but you can add a crisp green salad or grilled chicken for a more substantial meal. Pair it with a chilled glass of rosé for the ultimate summer vibe.

Creative Leftover Transformations

• Toss leftovers into a leafy salad for a fresh pasta salad twist.
• Layer with arugula and more burrata for a chic lunch.
• Turn into a flatbread topping—spread the pesto on dough, top with pasta and peaches, and bake.

Additional Tips

• Use white peaches for a subtler flavor, or nectarines for a tangier bite.
• If peaches aren’t in season, roasted cherry tomatoes make a great swap.
• Make your own pesto with fresh basil, pine nuts, Parmesan, and olive oil for the freshest flavor.

Make It a Showstopper (Presentation Ideas)

Pile the pasta high on a large serving platter, scatter the peaches and burrata artfully, drizzle the pesto in thin ribbons, and tuck fresh basil leaves around for a pop of green. Serve with lemon wedges for a burst of brightness.

FAQ’s

1. Can I use another pasta shape?

Yes—penne, fusilli, or orecchiette work great.

2. Can I make this ahead?

You can prep the components, but assemble just before serving.

3. Can I use frozen peaches?

Yes, thaw and pat them dry before using.

4. Is burrata the same as mozzarella?

Not quite—burrata has a creamy center that makes it richer and softer.

5. Can I make this gluten-free?

Yes, just use gluten-free pasta.

6. How do I store leftovers?

Refrigerate in an airtight container for up to 1 day.

7. Can I serve this cold?

Yes—it makes a refreshing pasta salad.

8. What if I don’t have pesto?

Use olive oil, lemon zest, and fresh herbs as a quick substitute.

9. Can I grill the peaches?

Absolutely—grilling adds a smoky sweetness.

10. What wine pairs best?

A crisp rosé or a light Pinot Grigio is perfect.

Conclusion

Summer Peach & Burrata Rigatoni with Basil Pesto Drizzle is summer on a plate—bright, sweet, savory, and full of fresh flavors. It’s simple enough for a quick lunch but stunning enough for a dinner party centerpiece.

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