Description
This Pistachio Pesto Pasta with Burrata is a fresh, indulgent take on a classic Italian favorite. Silky basil-pistachio pesto coats wide ribbons of pasta, while creamy burrata adds a luscious finishing touch that melts into every bite.
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
Instructions
- Place burrata in a bowl of warm water to remove the chill; refresh water if it cools.
- Cook pasta in salted boiling water according to package directions. Drain and keep warm.
- In a food processor, blend basil, pistachios, parmesan, garlic, salt, and pepper until finely ground.
- Add lemon juice, then slowly drizzle in olive oil while processing to emulsify.
- Mix warm water with cornstarch and heat until jelly-like. Add to pesto and blend again until smooth and creamy.
- Toss pasta with warm pesto until evenly coated.
- Plate pasta, top with burrata, gently tear open, sprinkle with salt, drizzle with olive oil, and garnish with crushed pistachios.
Notes
- Use gluten-free pasta for a GF version.
- For nut-free pesto, swap pistachios with sunflower seeds or pepitas.
- Add lemon zest to the pesto for extra brightness.
- A pinch of red pepper flakes adds gentle heat.
- Tagliatelle or fettuccine also work well in place of pappardelle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 460mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
