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Lemon Basil Orzo with Burrata

A creamy Mediterranean pasta dish with orzo, fresh lemon, basil, and burrata cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz orzo pasta Can substitute with any small pasta shape.
  • 2 tbsp extra virgin olive oil Add more for drizzling on top.
  • 2 tbsp unsalted butter Divided use; one tsp for toasting pine nuts.
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon zest Adjust according to taste.
  • 3 tbsp fresh lemon juice Adjust according to taste.
  • 1 tsp Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 2 balls burrata (about 8 oz) Tear into pieces for serving.
  • 1 tbsp extra virgin olive oil (for topping)
  • 1 pinch flaky sea salt
  • 1/3 cup pine nuts Toasted.
  • 1 tsp unsalted butter For toasting pine nuts.
  • 1 tsp chopped fresh parsley
  • Fresh basil leaves (optional) For garnish.
  • Extra grated Parmesan (optional) For garnish.
  • Lemon wedges (optional) For garnish.
  • Microgreens (optional) For garnish.
  • Crushed red chili flakes (optional) For garnish.

Method
 

Cooking the Orzo
  1. Bring a large pot of salted water to a boil and cook the orzo until al dente. Reserve 1/2 cup pasta water, then drain.
Preparing the Sauce
  1. Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant.
  2. Stir in the cooked orzo, lemon zest, lemon juice, Italian seasoning, salt, and black pepper.
  3. Add a splash of the reserved pasta water and stir until the orzo becomes creamy and glossy.
  4. Fold in the fresh basil and grated Parmesan until well combined.
Toasting Pine Nuts
  1. Meanwhile, melt 1 teaspoon butter in a small skillet and toast the pine nuts for 2–3 minutes until golden. Stir in the chopped parsley.
Serving the Dish
  1. Transfer the orzo to a serving platter and tear the burrata into generous pieces over the top.
  2. Drizzle with olive oil and season with flaky sea salt and freshly ground black pepper.
  3. Sprinkle the toasted pine nuts over the pasta.
  4. Garnish with fresh basil, extra Parmesan, lemon wedges, microgreens, or crushed red chili flakes if desired. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently with a splash of water or olive oil to regain creaminess. It's best to add burrata just before serving.
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