Pistachio Basil Pesto Pasta Salad with Burrata
User Reviews
4.9
16 reviews
Excellent
-
Total Time
30 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Pistachio Basil Pesto Pasta Salad with Burrata
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
pistachio basil pesto
- 1 cup pistachios shelled
- 1 1/2 cups basil leaves torn, loosely packed, fresh
- 1/2 cup arugula fresh
- 2 tablespoons oregano fresh
- 3 garlic cloves
- 1/3 cup Pecorino Romano cheese finely grated
- 1/3 to 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
pasta
- 1 pound fusilli pasta
- 1 burrata cheese ball
- 1/4 cup Parmesan Cheese
- 2 tablespoons pistachio chopped
- 1 basil handful for tossing
Instructions
pistachio basil pesto
- Place the pistachios, basil, arugula, oregano, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.
pasta
- Cook the pasta according to the directions on the package. Once you drain the pasta, immediately toss it with the olive oil and a few scoops of the pesto – as much as you’d like! You can use all of it or just a few tablespoons. Pull apart the burrata cheese and toss it into the pasta over and over. Toss in the parmesan cheese. At this point, you can serve it warm, but I love to stick the whole bowl in the fridge and let it cool down for a few hours. The flavor is unreal!
- Before serving, top with the extra pistachios and fresh basil leaves.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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