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

From the Cook

1/4

Pesto Pasta with Burrata

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve a small amount of pasta water, then drain.

In a food processor, add basil leaves and garlic. Pulse a few times to chop.

With the processor running, slowly add olive oil and blend until desired consistency is reached.

Add Parmesan, salt, and pepper. Blend once more to combine.

Toss the cooked pasta with the pesto and a splash of pasta water to create a silky sauce.

Plate the pasta and top with a torn ball of burrata. Serve immediately and enjoy.

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Garlic First 🧄
Gently warm garlic in olive oil for 30 seconds before adding basil to mellow its sharpness and develop a sweeter, more balanced pesto flavor.
Reserve Pasta Water Strategically 💧
Save 1 cup of starchy pasta water before draining—use it to loosen your pesto to the perfect consistency and help it coat the pasta evenly.
Chill Your Pesto Bowl ❄️
Place your mortar or food processor bowl in the freezer for 5 minutes before blending to prevent heat from damaging the basil's bright color and fresh flavor.
Add Burrata at the Last Second 🧈
Place cold burrata on top of the pasta just before serving so the residual heat gently warms it without fully melting, preserving that creamy, luxurious texture contrast.
Finish Pasta Slightly Underdone 🍝
Cook pasta 1-2 minutes under al dente, as tossing with warm pesto will continue cooking it to perfect tenderness while allowing better sauce absorption.