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.

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Tips & Tricks (5)

Basil Preservation Trick 🌿
Blanch basil briefly in boiling water for 3 seconds before making pesto to lock in a vibrant green color and prevent browning.
Pasta Water Magic 💦
Reserve 1 cup of starchy pasta water before draining to help emulsify the pesto and create a silkier sauce that clings perfectly to the pasta.
Burrata Placement Perfection 🧀
Let the burrata come to room temperature for 15 minutes before serving, and place it gently on top of the warm pasta to achieve a luxurious, slightly melted texture.
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 raw sharpness while maintaining depth.
Pesto Consistency Pro Tip 🥣
Gradually add olive oil while blending pesto to control thickness, ensuring a smooth sauce that coats pasta evenly without being too oily or too thick.