Burrata Pesto Pasta
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Recipe Intro From bakecookrepeat
This creamy pesto pasta with burrata is a decadent weeknight dinner. Serve it with a glass of wine.
Make this recipe using pasta from our shop!
- Recipe Card
Recipe Card
ingredients
- 1 pound dry pasta
- 3/4 cup water
- 1 cup pecorino romano
- 8 ounces burrata
- 2 cups fresh basil
- 1 cup baby spinach
- Juice of 1 small lemon
- 3 garlic cloves
- 1 small shallot
- 1/3 cup extra virgin olive oil
- 1/4 cup heavy cream
- 1/3 cup pine nuts
- Salt and pepper to taste
Method
Step 1
Bring a large pot of water to boil. Season with salt and cook until al dente. Reserve 3/4 cup pasta water for later and discard the rest. Tip: Always reserve pasta water prior to draining the pasta. The starches released from the pasta while cooking naturally help thicken sauces and make them silky smooth.
Step 2
If you’d like an extra nutty flavor, toast the pine nuts for a few minutes over low heat until fragrant. Next, to a food processor, add basil leaves, garlic cloves, shallot, lemon juice, pine nuts and a few tablespoons of extra virgin olive oil. Pulse until chopped. Then, add the spinach and 1/2 cup of the cheese. While the food processor is on, drizzle about 1/4 cup to 1/3 cup olive oil and blend until smooth. Add a few additional extra teaspoons of olive oil while blending as needed.
Step 3
Toss the pasta in with the pesto, the remaining cheese, heavy cream, pasta water, salt and pepper. Garnish with basil, pine nuts, olive oil and pepper. Serve with burrata on top.