Pesto Pasta and Roasted Tomato Burrata
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From chasingxcravings
Harvest your fresh tomatoes and basil to make this summery pasta.
Want more recipes using fresh summer produce. Try these Esquites and Tomato Confit Toast with Burrata.
- Recipe Card
Recipe Card
ingredients
Roasted Tomatoes
- 4 cups cherry tomatoes
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
ingredients
Pesto
- 2 cups basil
- 3 tablespoons roasted pine nuts or walnuts
- 2 garlic cloves
- 1 cup extra virgin olive oil
- 3/4 cup freshly grated Parmigiano Reggiano
- Kosher salt
- Pepper
ingredients
Pasta
- 16 ounces pasta
- 8 ounces burrata
- Parmigiano Reggiano, to taste
Method
Roast the Tomatoes
Step 1
Preheat the oven to 450 degrees. Also, boil a pot of water on the stove for your pasta.
Step 2
Spread the tomatoes on a lined baking sheet. Season with olive oil, salt and pepper. Roast in the oven for approx. 20 minutes until the tomatoes soften and develop some char.
Make the Pesto
Step 1
In a blender or food processor, add the basil, garlic, nuts, olive oil, parmesan, salt and black pepper Blend until the pesto is a fine consistency.
Assemble the Pasta
Step 1
Cook your pasta al dente. Drain and transfer to a bowl. Mix the pasta with the pesto. Add a pinch of salt and pepper if needed.
Step 2
Add the burrata and roasted tomatoes to the pesto pasta. Garnish with extra basil. Serve immediately. Enjoy!