Description
12 oz pasta (such as fusilli, penne, or spaghetti)
½ cup basil pesto (store-bought or homemade)
Zest and juice of 1 lemon
¼ cup extra virgin olive oil
½ tsp salt
¼ tsp black pepper
½ cup dried cranberries
¼ cup walnuts, toasted and chopped
8 oz burrata cheese, torn into pieces
¼ cup grated Parmesan cheese
¼ cup fresh basil leaves, for garnish
Directions:
Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
In a large bowl, whisk together the pesto, lemon zest, lemon juice, olive oil, salt, and black pepper.
Toss the warm pasta with the pesto mixture, adding a splash of reserved pasta water if needed for a smooth consistency.
Fold in the dried cranberries and toasted walnuts.
Transfer to a serving dish and top with torn burrata, grated Parmesan, and fresh basil leaves.
Serve warm or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Your Ingredients: Before you start cooking, zest and juice your lemon, toast the walnuts in a dry pan until fragrant, and tear the burrata into rustic pieces. This mise en place makes the process seamless.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, carefully scoop out ½ cup of the starchy pasta water—this is key for your sauce.
- Make the Sauce Base: In a large mixing bowl, whisk together the pesto, lemon zest, lemon juice, extra virgin olive oil, salt, and black pepper until fully emulsified.
- Combine Pasta and Sauce: Add the drained, still-warm pasta directly to the bowl with the pesto mixture. Toss vigorously to coat every piece. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it reaches a silky consistency that clings to the pasta.
- Add Texture and Creaminess: Gently fold in the dried cranberries and toasted walnuts. Transfer the dressed pasta to your serving platter or a large bowl. Top with the torn burrata pieces, allowing them to nestle into the warm pasta.
- Final Garnish: Finish with a generous sprinkle of grated Parmesan cheese and scatter the fresh basil leaves over the top for a vibrant presentation.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a light meal, serve it with a simple arugula salad dressed with lemon vinaigrette. To make it more substantial, add grilled chicken, shrimp, or roasted vegetables like asparagus or cherry tomatoes. It’s perfect for picnics, potlucks, or a quick yet elegant weeknight dinner.
How-to Summary
Cook pasta al dente and reserve water. Whisk pesto, lemon, oil, salt, and pepper for the sauce. Toss warm pasta with sauce, thinning with pasta water as needed. Fold in cranberries and walnuts. Top with burrata, Parmesan, and basil before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but with a key step. Prepare the pasta and toss it with the pesto sauce, cranberries, and walnuts. Store it in the fridge. Add the burrata, fresh basil, and Parmesan cheese just before serving to maintain their fresh textures and flavors.
What can I use instead of burrata? Fresh mozzarella (bocconcini), ricotta salata, or even creamy goat cheese are excellent substitutes if burrata is unavailable.
Is there a nut-free alternative for the walnuts? Absolutely. Toasted sunflower seeds or pumpkin seeds provide a similar crunch without the nuts. You could also simply omit them.
Can I use a different type of pasta? This recipe is very adaptable. Short, sturdy shapes like fusilli, penne, or farfalle work best to hold the chunky ingredients, but spaghetti or linguine are also delicious.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the burrata will lose its creamy texture upon refrigeration, so leftovers are best reheated gently without it.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy reserved water is crucial for creating a smooth, emulsified sauce that coats the pasta perfectly. Don’t forget this step.
- Overcooking the Pasta: Mushy pasta will ruin the dish’s texture. Always cook to al dente, as it will soften slightly when tossed with the sauce.
- Adding Cheese While Too Hot: Adding the burrata and Parmesan to piping hot pasta can cause the burrata to melt completely and the Parmesan to clump. Let the pasta cool for a minute or two first.
- Using Stale Nuts: Always toast walnuts (or any nuts) before adding them. Toasting revives their oils and maximizes flavor and crunch.
Conclusion
This Pesto Pasta with Burrata and Cranberries is a celebration of contrasting textures and flavors—creamy, tangy, sweet, and crunchy. It’s a remarkably simple dish that delivers restaurant-quality results with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning meal that’s sure to impress, whether for a casual family dinner or entertaining guests. Enjoy the process and the delicious outcome!
