Name: Pesto and Burrata Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 plates
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves; 0.25 cup pine nuts; 0.75 cup grated Parmesan cheese; 0.75 cup olive oil; 1 clove garlic; Salt; Black pepper; 0.5 lb pasta; 1 ball burrata cheese

From the Cook

1/4

Pesto and Burrata Pasta

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Cook pasta in salted boiling water until al dente. Reserve a splash of pasta water and drain the rest.

In a food processor, combine basil, pine nuts, Parmesan, garlic, and a pinch of salt and pepper.

Blend while slowly drizzling in olive oil until desired consistency is reached. Taste and adjust salt if needed.

Toss the pesto with the cooked pasta, adding reserved pasta water as needed to coat evenly.

Plate and top with a ball of burrata. Drizzle with olive oil and garnish with more basil or Parmesan if desired.

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Pine Nuts Separately 🔥
Toast pine nuts in a dry pan for 2-3 minutes before blending into pesto to unlock their rich, buttery flavor and prevent them from becoming bitter during processing.
Reserve Pasta Water for Pesto 💧
Save 1 cup of starchy pasta cooking water to loosen the pesto and help it coat the pasta evenly, creating a silky sauce that clings beautifully to each bite.
Add Burrata at the Last Moment ❄️
Tear burrata cheese directly over the warm pasta just before serving so its creamy center melts slightly from residual heat while maintaining its delicate, luxurious texture.
Blanch Basil for Vibrant Color 🌿
Briefly blanch fresh basil leaves in boiling water for 10 seconds, then ice bath them before blending to preserve their bright green color and prevent oxidation and darkening.
Use Room Temperature Ingredients 🌡️
Allow burrata and all pesto components to reach room temperature before combining with hot pasta to prevent the cheese from breaking and ensure smooth, emulsified sauce texture.