Burrata Pasta

Name: Burrata Pasta
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 3 servings
Ingredients: 11 ounces (310g) uncooked spirals pasta (fusilli); 1 cup a whole batch of lemony basil walnut pesto (see below); 10 grape/cherry tomatoes; 7 ounces (200g) burrata cheese; Parmesan Cheese; red pepper flakes; fresh basil leaves; 1 1/2 ounces (45g) basil leaves; 1/2 cup (45g) grated parmesan cheese; 1 small clove garlic; zest of 1/2 lemon; 2 teaspoons lemon juice; 1/3 cup (33g) walnuts; 1/4 cup (50g) olive oil; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
22 mins
Cook Time
22 mins
Total Time
30 mins
Servings
3 servings
Calories
830 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Burrata Pasta

Yael Holden

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

for the pasta:

11 ounces (310g) uncooked spirals pasta (fusilli) or bow ties/penne
1 cup a whole batch of lemony basil walnut pesto (see below) or store-bought pesto
10 grape/cherry tomatoes
7 ounces (200g) burrata cheese

to garnish:

Parmesan Cheese
red pepper flakes
fresh basil leaves

for the lemony basil walnut pesto:

1 1/2 ounces (45g) basil leaves this about 3-4 loosely packed cups or 2 well-packed cups
1/2 cup (45g) grated parmesan cheese
1 small clove garlic
zest of 1/2 lemon
2 teaspoons lemon juice
1/3 cup (33g) walnuts
1/4 cup (50g) olive oil
salt and pepper to taste

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Instructions

Cook pasta: cook the pasta al dente in well-salted water (it should have a bite to it). Drain reserving a small amount of pasta cooking water.
Make pesto: Add walnuts, parmesan, lemon zest, and garlic into a food processor. Pulse until finely chopped. Add basil leaves and pulse until finely chopped. Scrape down the sides of the bowl as needed. With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated. Season to taste with salt and pepper.
Assemble: Toss the cooked and drained pasta with pesto, adding 1-2 tablespoons of pasta cooking water if necessary to make it more saucy. Tear burrata cheese into smaller pieces and place on the hot pasta, sprinkle the parmesan cheese. You can put the pot back on the burner for a couple of seconds to help burrata melt slightly onto the pasta but don't stir it and don't cook it. Place tomato halves on top. Sprinkle with red pepper flakes and fresh basil leaves.
Serve and enjoy!