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

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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.

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Tips & Tricks (5)

Toasting Pine Nuts Magic 🥜
Always toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning and unlock their rich, nutty flavor for the pesto.
Basil Preservation Trick 🌿
When making pesto, blanch basil leaves in boiling water for 3 seconds, then immediately shock in ice water to maintain a vibrant green color and prevent oxidation.
Burrata Serving Perfection 🧀
Remove burrata from the refrigerator 15-20 minutes before serving to allow it to come to room temperature, ensuring a creamy, luxurious texture when it hits the warm pasta.
Pasta Water Pesto Hack 💧
Reserve 1/2 cup of pasta cooking water before draining; the starchy liquid helps emulsify the pesto and creates a silky, cohesive sauce that clings perfectly to the pasta.
Garlic Intensity Control 🧄
For a milder garlic flavor, blanch the garlic cloves in boiling water for 30 seconds before adding to the pesto, which reduces their sharp raw bite while maintaining depth.