Pesto Cream Pasta

This dish was inspired by my mother— a loyal lover of pesto pasta.

*Serves 2

1/2 pound rigatoni (~2 cups)

2 tablespoons butter

3 cloves of garlic, minced

1/3 cup red onion, diced

1/2 teaspoon red pepper flakes

Zest of one lemon

3 tablespoon pesto (I use jarred but feel free to use homemade if you’re feeling fancy)

1/3 cup heavy cream

1/3 cup shredded cheese (mozzarella would be best but I used cheddar in a pinch and it was still tasty)

Burrata cheese, for topping

Flaky salt and fresh basil, for topping

1. Boil pasta according to package directions. Drain and set aside.

2. Melt butter in a heavy bottom pot over medium heat (I use my dutch oven).

3. Add in garlic and onion, stirring until fragrant, about 2-3 minutes.

4. Add in red pepper flakes and lemon zest and cook for another minute or two.

5. Add in pesto and heavy cream, stirring until combined.

6. Add pasta noodles and cook on low for a couple of minutes until well incorporated.

7. Garnish with half a bulb of burrata per serving, and top with julienned fresh basil and a pinch of flaky sea salt. Enjoy!