Name: Pistachio Pesto Pasta with Burrata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pappardelle pasta (or similar); 8 oz burrata cheese (2 standard balls or 4 mini balls); ~2 tbsp crushed pistachios (optional, for topping); Salt, for pasta water; Pistachio Pesto Sauce:; 2 cups fresh basil leaves, packed; 1/4 cup shelled pistachios (unsalted preferred); 1/3 cup freshly grated parmesan cheese; 1/2 tbsp freshly minced garlic; 1/2 tsp salt; 1/4 tsp freshly cracked black pepper; 1/3 cup olive oil; 1 tsp lemon juice; 1/4 cup warm water; 1 tsp cornstarch

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This Pistachio Pesto Pasta with Burrata is a fresh, flavor-packed twist on a classic Italian favorite. I blend fragrant basil with rich pistachios and parmesan to create a silky pesto, then toss it with wide ribbons of pappardelle. Creamy burrata tops it off, adding a luscious finish that melts beautifully over the warm pasta. It’s fast enough for a weeknight, but feels fancy enough for guests.

Pistachio Pesto Pasta with Burrata

Why You’ll Love This Recipe

I love how this dish brings together a few simple, high-quality ingredients to create something truly restaurant-worthy. The pistachio pesto is nutty and herbaceous without being overpowering, and using cornstarch instead of pasta water helps it cling perfectly to the noodles. The warm burrata adds an indulgent creaminess that balances the pesto perfectly. Whether I’m craving comfort or entertaining, this dish always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:
8 oz pappardelle pasta or similar
8 oz burrata cheese (2 standard balls or 4 mini balls)
Salt
~2 tablespoon crushed pistachios (optional, for topping)

For the Pistachio Pesto Sauce:
~2 cups fresh basil leaves, packed
¼ cup shelled pistachios
⅓ cup freshly grated parmesan cheese
½ tablespoon freshly minced garlic
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
⅓ cup olive oil (high quality preferred)
1 teaspoon lemon juice
¼ cup warm water
1 teaspoon cornstarch

Directions

I start by draining the burrata and placing it in a bowl of warm water to take the chill off. I refresh the warm water if it cools as I cook.
While the burrata soaks, I bring a large pot of salted water to a boil and cook the pasta according to package directions. I drain and keep it warm while I make the sauce.
To make the pesto, I blend the basil, pistachios, parmesan, garlic, salt, and pepper in a food processor until very fine.
I add lemon juice, then slowly drizzle in the olive oil while the processor is running to emulsify the mixture.
Instead of using pasta water, I combine warm water and cornstarch in a bowl and microwave in 30-second bursts until it forms a jelly-like consistency. I add this to the pesto and blend once more to create a smooth, clingy sauce.
I return the pasta to the pot and toss it with the warm pesto until coated.
For serving, I plate the pasta, top it with burrata, gently tear it open with my hands, sprinkle with a pinch of salt, drizzle with olive oil, and finish with crushed pistachios.

Servings and timing

This recipe makes 4 standard servings or 2 large dinner portions. I typically plate it as 2 generous servings, each topped with a full burrata ball. Prep time is around 10 minutes, and cook time is about 15 minutes, making the total time just 25 minutes.

Variations

Gluten-Free: I switch the pasta to my favorite gluten-free variety for a GF version.
Nut-Free: While it changes the flavor, I sometimes try sunflower seeds or pepitas instead of pistachios for a nut-free alternative.
Lemon Zest: For a citrusy pop, I add lemon zest into the pesto along with the juice.
Spicy Touch: A pinch of red pepper flakes blended into the pesto adds a gentle kick.
Pasta Swap: I’ve used tagliatelle or fettuccine instead of pappardelle when that’s what I had on hand, and it worked beautifully.

Storage/Reheating

Leftovers keep well in the fridge for up to 2 days. I store the pasta and burrata separately to maintain the texture. When reheating, I warm the pasta gently on the stove with a splash of water or olive oil to loosen the sauce. I serve it warm, then add burrata fresh on top just before eating.

Pistachio Pesto Pasta with Burrata

FAQs

How do I keep the pesto from drying out on the pasta?

I use a cornstarch slurry to make the sauce creamy and help it cling to the pasta, which prevents it from drying out. Heating it before blending into the pesto is key.

Can I use a different type of cheese instead of burrata?

Yes, though I love the richness of burrata, fresh mozzarella or even ricotta can work in a pinch. The texture will be different, but still delicious.

What kind of pistachios should I use?

I always use shelled, unsalted pistachios to control the salt level in the pesto. Roasted is fine, but raw gives a fresher flavor.

Is it okay to use pre-grated parmesan?

I recommend grating it fresh for the best flavor and texture. If needed, pre-shredded is better than powdered, but fresh really makes a difference.

Can I make the pesto ahead of time?

Absolutely. I often make the pesto a day in advance and store it in the fridge. I just bring it to room temperature before tossing with the pasta.

Conclusion

This Pistachio Pesto Pasta with Burrata is one of my favorite ways to elevate dinner without spending hours in the kitchen. The creamy burrata, vibrant pesto, and tender pasta come together in under 30 minutes for a comforting yet sophisticated meal. It’s easy, versatile, and always a hit—perfect for nights when I want something quick but crave something special.

Pistachio Pesto Pasta with Burrata

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

How do I keep the pesto from drying out on the pasta?