Lemon Pesto Pasta with Burrata
I make this lemon pesto pasta whenever I need a dinner that instantly lifts my mood. It’s bright, zesty, and so simple! Spaghetti tossed with homemade lemon-basil pesto and topped with creamy burrata. Every bite feels like sunshine on a plate.
I started making this dish one spring when I had a basket of lemons and a craving for something lighter than the usual pesto. Using lemon peel in the pesto gives it this beautiful citrus aroma and burrata on top balances it all with creaminess. But the best part for me? This spaghetti with lemon pesto comes together in under 20 minutes, which makes it one of my favorite quick meals.
Whether I’m cooking for myself at lunch or making a simple dinner for the family, this pasta with lemon pesto always feels refreshing and a little bit special.
WHY YOU’LL LOVE THIS LEMON PESTO PASTA
- Quick & easy: This spaghetti with lemon pesto takes less than 20 minutes start to finish.
- Bright & refreshing: The lemon peel and juice give the pesto a zesty kick that feels lighter than classic basil pesto.
- Creamy finish: Topping the pasta with burrata makes it indulgent without being heavy.
- Versatile: You can enjoy it warm as a main dish or serve it cold as a refreshing pasta salad.
WHAT IS LEMON PESTO PASTA?
Lemon pesto pasta is a lighter, brighter version of the classic pesto you might already know. Instead of just basil and pine nuts, this sauce blends in fresh lemon peel and juice for a zesty, citrusy twist. This lemon pesto is fragrant, tangy and a little more refreshing than the traditional version.
This recipe uses spaghetti, but any long pasta works well. That’s why you’ll sometimes see it called spaghetti with lemon pesto. Finished with creamy burrata on top, it strikes the perfect balance between light and indulgent.
You don’t need a side. You don’t need to overthink it. Just pour yourself a glass of something cold, grab a fork and dig in while the burrata is still melting.
INGREDIENTS YOU’LL NEED
- Spaghetti (or linguine): The base of this lemon pesto pasta that works great with the sauce.
- Garlic: Just one small clove adds the right amount of flavor without overpowering the lemon.
- Lemon peel & juice: The secret to this recipe – peel for fragrance, juice for brightness.
- Toasted pine nuts: Give the pesto its nutty backbone and pair beautifully with the citrus.
- Fresh basil: Classic pesto flavor that balances the lemon.
- Parmesan cheese: Adds saltiness and richness to the lemon pesto sauce.
- Extra virgin olive oil: Blends everything together into a silky, glossy pesto.
- Salt & black pepper: Simple seasonings to bring all the flavors into balance.
- Reserved pasta water: Helps loosen the pesto and make it cling perfectly to the pasta.
- Burrata: The creamy topping that makes this pasta with lemon pesto extra special.
- Optional toppings: Extra basil, toasted pine nuts, a drizzle of olive oil or a little extra lemon zest.
HOW TO MAKE PASTA WITH LEMON PESTO
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Just before draining, scoop out about ½ cup of the starchy pasta water (you’ll need it to bring the sauce together).
Step 2: Make the lemon pesto
In a food processor or blender, combine the lemon peel, lemon juice, toasted pine nuts, basil, parmesan, garlic, a pinch of salt and olive oil. Pulse until mostly smooth but still a little textured. Taste and adjust the seasoning or lemon juice as needed.
Step 3: Toss the pasta
Return the drained pasta to the pot (or a large pan). Add the lemon pesto and 2–3 tablespoons of the reserved pasta water. Toss gently over low heat until the sauce coats the pasta and looks glossy. Add more pasta water if needed to loosen the sauce.
Step 4: Serve
Divide the pasta with lemon pesto between bowls. Tear the burrata over the top and season with freshly cracked black pepper. Finish with extra basil, lemon zest, pine nuts and a drizzle of olive oil if you’d like.
STORING AND REHEATING
This lemon pesto pasta is best enjoyed fresh, but you can definitely save leftovers for later:
- Fridge: Store in an airtight container for up to 2 days. Keep the burrata separate and add it fresh just before serving.
- Reheat: Warm gently in a skillet over low heat with a splash of water or olive oil. Avoid high heat, which can make the pesto lose its fresh flavor.
- Cold option: This lemon pesto pasta also tastes great chilled! Serve it as a refreshing pasta salad the next day.
- Freezer: I don’t recommend to freeze this dish.
NOTES FROM MY KITCHEN
The key to this pesto is using the lemon peel, not just the juice. I use a vegetable peeler to strip off the yellow part of the zest (avoiding the bitter white pith) and it adds so much fragrance and depth to the sauce. One large lemon will be enough for 2 servings.
Toasted pine nuts make a big difference here. They add that nutty, buttery flavor that rounds everything out. I toast them in a dry pan for 2–3 minutes, shaking often so they don’t burn. And I always toast a few extra to sprinkle on top.
If your pesto feels too thick when blending, add a bit more olive oil to help loosen it. It doesn’t need to be perfectly smooth. I like mine with a bit of texture.
This is a great recipe to keep in your back pocket for when you want something fast but still impressive. I serve it in wide bowls with the burrata torn over the top and it always feels like a moment (even if it’s just regular weekday). It also works beautifully as a light lunch or first course if you’re having people over.
You may also enjoy…
Easy Lemon Spaghetti with Basil
Crispy Lemony Chicken Tenders with Tzatziki
FAQ
Can I make lemon pesto pasta ahead of time?
Yes! You can make the lemon pesto up to 2 days in advance and store it in the fridge. Just add it to freshly cooked pasta with a splash of pasta water when you are ready to serve.
Do I have to use burrata?
Not at all… though it adds a wonderful creaminess! You can substitute fresh mozzarella, ricotta or even just extra parmesan.
Can I serve it cold?
Absolutely! This pasta is just as tasty chilled. It’s almost like a bright pasta salad – perfect for warm days.
Lemon Pesto Pasta with Burrata
I make this lemon pesto pasta whenever I need a dinner that instantly lifts my mood. It’s bright, zesty, and so simple! Spaghetti tossed with homemade lemon-basil pesto and topped with creamy burrata. Every bite feels like sunshine on a plate.
2
servings10
minutes10
minutes1058
kcal20
minutesKeep the screen of your device on
INGREDIENTS
200 g (7 oz) spaghetti or linguine
1 small garlic clove
Peel of 1 large lemon (avoid the bitter white pith)
Juice of ½ lemon
1/3 cup (40 g) toasted pine nuts
8 fresh basil leaves
1/2 cup (50 g) grated parmesan
1/4 cup (60 ml) extra virgin olive oil
Salt & black pepper, to taste
2-3 tbsp reserved pasta water (from cooking)
1 ball burrata
Optional toppings: extra basil, lemon zest, toasted pine nuts, EVOO
DIRECTIONS
- Cook the pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Just before draining, scoop out about ½ cup of the starchy pasta water and set aside.
- Make the lemon pesto
- In a food processor or blender, combine the lemon peel, lemon juice, pine nuts, basil, parmesan, garlic, a pinch of salt, and the olive oil. Pulse until the pesto is mostly smooth but still has some texture. Taste and adjust the seasoning or lemon juice as needed.
- Combine with pasta
- Return the drained pasta to the pot or a large pan. Add the lemon pesto and 2–3 tablespoons of the reserved pasta water. Toss gently over low heat until the sauce coats the pasta and becomes glossy. Add more pasta water if needed to loosen it.
- Serve
- Divide the pasta between bowls. Tear the burrata over the top and season with freshly cracked black pepper. Finish with extra basil, lemon zest, pine nuts and a drizzle of extra virgin olive oil.
Notes
- The key to this lemon pesto is using the lemon peel, not just the juice. I use a vegetable peeler to strip off the yellow part of the zest (avoiding the bitter white pith) and it adds so much fragrance and depth to the sauce. One large lemon will be enough for 2 servings.
- Toasted pine nuts make a big difference here. They add that nutty, buttery flavor that rounds everything out. I toast them in a dry pan for 2–3 minutes, shaking often so they don’t burn. And I always toast a few extra to sprinkle on top.
- If your pesto feels too thick when blending, add a bit more olive oil to help loosen it. It doesn’t need to be perfectly smooth. I like mine with a bit of texture.
- Tear the burrata over the pasta just before serving for the creamiest result.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 2
- Calories: 1058kcal
- Fat: 68g
- Carbohydrates: 77g
- Protein: 34g
Did you make it?
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