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Pasta with Pistachio Pesto and Burrata

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A vibrant pasta dish with creamy burrata and nutty pistachio pesto, perfect for a delightful weeknight dinner or a gathering with friends.

Ingredients

Scale
  • 8 oz pappardelle pasta
  • 8 oz burrata cheese
  • Salt
  • ~2 tbsp 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 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 corn starch

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve about 1/2 cup pasta water, then drain the pasta.
  2. Prepare the Pesto: In a food processor, combine basil leaves, shelled pistachios, Parmesan cheese, minced garlic, salt, and black pepper. Pulse until combined, keeping a slightly chunky texture.
  3. Add the Olive Oil: With the food processor running, slowly drizzle in the olive oil until emulsified. Add warm water if needed to reach desired consistency.
  4. Add the Lemon Juice: Incorporate lemon juice into the pesto and adjust seasoning if necessary.
  5. Combine the Pasta and Pesto: In a large mixing bowl, toss the drained pasta with the pesto, adding reserved pasta water as needed for creaminess.
  6. Serve with Burrata: Plate the pasta and top with torn or sliced burrata.
  7. Garnish: Finish with crushed pistachios and a drizzle of olive oil.

Notes

Make the pesto a day ahead for convenience. Store in an airtight container to preserve freshness.

Nutrition

Keywords: pasta, pistachio pesto, burrata, vegetarian, Italian, comfort food

Find it online: https://basilboard.com/pasta-with-pistachio-pesto-and-burrata/