Pistachio Pesto Pasta with Burrata

why make this recipe

Pistachio Pesto Pasta with Burrata is a delightful dish that combines creamy, rich flavors with a fresh touch. The vibrant green pesto made from fresh basil and pistachios adds a unique twist to the classic pasta recipe. The burrata cheese on top brings a lovely creaminess that melts in your mouth. This dish is perfect for a cozy dinner or when you want to impress guests with a simple yet gourmet meal. Plus, it’s quick and easy to make, making it a favorite for many home cooks!

how to make Pistachio Pesto Pasta with Burrata

Ingredients:

• 8 oz pappardelle pasta or similar
• 8 oz burrata cheese (2 standard balls or 4 mini balls)
• Salt, to taste
• ~2 tablespoons crushed pistachios (optional, for topping)
• ~2 cups fresh basil leaves, packed (about 1 container of living basil)
• 1/4 cup shelled pistachios
• 1/3 cup freshly grated Parmesan cheese
• 1/2 tablespoon freshly minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/3 cup olive oil (use high-quality oil if possible)
• 1 teaspoon lemon juice
• 1/4 cup warm water
• 1 teaspoon cornstarch

Directions:

1. Drain the burrata balls and soak them in a bowl of warm water to gently warm them as you prepare the rest of the recipe.
2. Bring a large pot of salted water to a boil. When the pesto is almost ready, add the pappardelle and cook according to package instructions until al dente. Drain the pasta and cover it to keep warm.
3. In a food processor or blender, combine basil leaves, shelled pistachios, Parmesan cheese, garlic, salt, and black pepper. Blend until very finely chopped, scraping down the sides as needed.
4. Add lemon juice, then slowly drizzle in olive oil while the processor runs until the pesto is fully blended and smooth.
5. Mix warm water and cornstarch in a microwave-safe bowl until dissolved. Microwave in 30-second intervals until the mixture thickens and appears jelly-like. This activates the starch to help the pesto cling to pasta.
6. Add the cornstarch jelly back into the food processor with the pesto and blend once more to fully combine and thicken the sauce.
7. Return the drained pasta to the warm pot. Pour the pesto sauce over and toss until the pasta is fully coated.
8. Serve the pesto-coated pasta on plates. Gently open each burrata ball by hand, season the inside with a pinch of salt and a drizzle of olive oil, then place atop the pasta. Sprinkle with crushed pistachios if desired, and serve immediately.

how to serve Pistachio Pesto Pasta with Burrata

To serve, place the pasta onto each plate, ensuring it’s well-coated with the vibrant pesto sauce. Top each serving with a freshly opened burrata ball. You can sprinkle some crushed pistachios on top for an added crunch and flavor. A drizzle of high-quality olive oil enhances the dish even more. This pasta is best enjoyed immediately after serving, while the burrata is soft and creamy.

how to store Pistachio Pesto Pasta with Burrata

If you have leftovers, store the pasta in an airtight container in the refrigerator. It will keep for up to 2 days. However, the burrata is best enjoyed fresh, so it’s recommended to add it just before serving. When reheating, you can add a splash of olive oil to help revive the pasta’s flavor and moisture.

tips to make Pistachio Pesto Pasta with Burrata

1. Use fresh and high-quality ingredients, especially for the olive oil and cheese, to maximize flavor.
2. Be careful not to overcook the pasta; it should be al dente to hold up well with the sauce.
3. For a little heat, consider adding a pinch of red pepper flakes to the pesto while blending.
4. If you can’t find burrata, fresh mozzarella works as a good substitute, offering a similar creamy texture.

variation

You can customize this recipe by switching the nuts in the pesto. Try using walnuts or almonds for different flavors. Additionally, feel free to load the pasta with vegetables like cherry tomatoes or spinach to add more nutrition and color.

FAQs

1. Can I make the pesto ahead of time?
Yes, you can prepare the pesto in advance. Store it in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil on top before sealing.

2. Is this dish vegan?
No, this dish contains cheese and burrata. However, you can make a vegan version by skipping the cheese or using plant-based cheese alternatives.

3. Can I freeze the pesto?
Yes, you can freeze the pesto! Consider freezing it in ice cube trays for convenient portions. It will keep for about 3 months in the freezer. When ready to use, simply thaw and mix into your pasta.

Pistachio Pesto Pasta with Burrata

Print Recipe

Pin Recipe

A delightful dish that combines creamy burrata with vibrant pistachio pesto for a fresh twist on classic pasta.

• Author: kaoucheegmail-com
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 4 servings 1x
• Category: Main Course
• Method: Boiling, Blending
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 oz pappardelle pasta or similar
• 8 oz burrata cheese (2 standard balls or 4 mini balls)
• Salt, to taste
• ~2 tablespoons crushed pistachios (optional, for topping)
• ~2 cups fresh basil leaves, packed
• 1/4 cup shelled pistachios
• 1/3 cup freshly grated Parmesan cheese
• 1/2 tablespoon freshly minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/3 cup olive oil
• 1 teaspoon lemon juice
• 1/4 cup warm water
• 1 teaspoon cornstarch

Instructions

1. Drain the burrata balls and soak them in a bowl of warm water to gently warm them as you prepare the rest of the recipe.
2. Bring a large pot of salted water to a boil. When the pesto is almost ready, add the pappardelle and cook according to package instructions until al dente. Drain the pasta and cover it to keep warm.
3. In a food processor or blender, combine basil leaves, shelled pistachios, Parmesan cheese, garlic, salt, and black pepper. Blend until very finely chopped, scraping down the sides as needed.
4. Add lemon juice, then slowly drizzle in olive oil while the processor runs until the pesto is fully blended and smooth.
5. Mix warm water and cornstarch in a microwave-safe bowl until dissolved. Microwave in 30-second intervals until the mixture thickens and appears jelly-like.
6. Add the cornstarch jelly back into the food processor with the pesto and blend once more to fully combine and thicken the sauce.
7. Return the drained pasta to the warm pot. Pour the pesto sauce over and toss until the pasta is fully coated.
8. Serve the pesto-coated pasta on plates. Gently open each burrata ball by hand, season the inside with a pinch of salt and a drizzle of olive oil, then place atop the pasta. Sprinkle with crushed pistachios if desired, and serve immediately.

Notes

For a vegan option, substitute burrata with plant-based cheese alternatives. Customize the pesto with different nuts for varied flavors.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg

Keywords: Pasta, Pesto, Burrata, Vegetarian Recipe, Italian Cuisine