Pistachio Pesto Pasta with Burrata

Why Make This Recipe

Pistachio Pesto Pasta with Burrata is a delightful dish that combines the creamy richness of burrata cheese with the nutty flavor of pistachios. This recipe brings together fresh basil, garlic, and Parmesan to create a vibrant pesto that beautifully coats the pasta. It’s a quick and easy dish that’s perfect for both casual family dinners and special occasions. Plus, the bright green color and creamy burrata make it visually stunning!

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
• 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

Directions:

1. Drain the burrata balls and soak them in a bowl of warm water to gently warm them.
2. Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain and cover.
3. In a food processor, combine basil leaves, shelled pistachios, Parmesan, garlic, salt, and black pepper. Blend until finely chopped.
4. Add lemon juice and drizzle olive oil while blending until smooth.
5. Mix warm water and cornstarch in a microwave-safe bowl until dissolved. Microwave until thick.
6. Add cornstarch jelly to the pesto and blend once more.
7. Toss the drained pasta with the pesto until coated.
8. Serve the pasta topped with a burrata ball and sprinkle with crushed pistachios, if desired.

How to Serve Pistachio Pesto Pasta with Burrata

Serve this pasta warm on a large plate. Place a burrata ball on top and drizzle some extra olive oil if you like. You can also add a sprinkle of crushed pistachios for an added crunch. Pair it with a simple salad or a glass of white wine for a complete meal.

How to Store Pistachio Pesto Pasta with Burrata

If you have leftovers, store the pasta in an airtight container in the refrigerator. It will be good for 2-3 days. However, it’s best to keep the burrata separate until you’re ready to serve to maintain its creamy texture. You can reheat the pasta gently on the stovetop or in the microwave.

Tips to Make Pistachio Pesto Pasta with Burrata

• Choose fresh, high-quality ingredients for the best flavor.
• Adjust the garlic and salt levels according to your taste preference.
• You can substitute other pasta shapes if you can’t find pappardelle.
• If you want extra creaminess, add a splash of cream to the pesto.

Variation

You can customize this recipe by adding grilled chicken or roasted vegetables to the pasta for added protein and flavor. Additionally, try using different nuts, such as walnuts or almonds, to create your unique pesto.

FAQs

1. Can I use other types of pasta for this recipe?
Yes, you can use any pasta you like, such as fettuccine, spaghetti, or even gluten-free pasta.

2. What can I substitute for burrata?
If you can’t find burrata, you can use fresh mozzarella or ricotta cheese as alternatives.

3. How can I make the pesto vegan?
To make the pesto vegan, simply omit the cheese or substitute it with a dairy-free cheese alternative. You can also add nutritional yeast for a cheesy flavor.

Pistachio Pesto Pasta with Burrata

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• Author: kaoucheegmail-com
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful pasta dish that features creamy burrata cheese and nutty pistachios in a vibrant pesto sauce.

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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

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Instructions

1. Drain the burrata balls and soak them in a bowl of warm water to gently warm them.
2. Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain and cover.
3. In a food processor, combine basil leaves, shelled pistachios, Parmesan, garlic, salt, and black pepper. Blend until finely chopped.
4. Add lemon juice and drizzle olive oil while blending until smooth.
5. Mix warm water and cornstarch in a microwave-safe bowl until dissolved. Microwave until thick.
6. Add cornstarch jelly to the pesto and blend once more.
7. Toss the drained pasta with the pesto until coated.
8. Serve the pasta topped with a burrata ball and sprinkle with crushed pistachios, if desired.

Notes

Choose fresh, high-quality ingredients for the best flavor. Adjust garlic and salt to taste.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pasta Cooking and Blending
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 25mg

Keywords: pasta, burrata, pesto, vegetarian, quick meal, Italian