Description
12 oz pasta of choice (spaghetti, fusilli, or penne)
2 cups fresh spinach leaves
1/3 cup walnuts, toasted
1 clove garlic
1/4 cup grated Parmesan cheese
2 tbsp fresh lemon juice
Zest of 1 lemon
1/2 cup olive oil
Salt and black pepper, to taste
2 balls of burrata cheese
Extra walnuts and Parmesan cheese for garnish
Directions:
Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a food processor, combine spinach, walnuts, garlic, Parmesan cheese, lemon juice, lemon zest, salt, and black pepper. Blend until smooth, adding olive oil
in a steady stream until desired consistency is reached.
Toss the cooked pasta with the spinach pesto, adding reserved pasta water as needed to help coat the pasta evenly.
Divide the pasta into serving bowls and top with torn burrata cheese.
Garnish with extra toasted walnuts and a sprinkle of Parmesan cheese. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pasta every time.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently until fragrant. Let them cool slightly. This step is crucial for unlocking their nutty flavor.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add your pasta and cook according to package directions for al dente. Before draining, carefully scoop out 1/2 cup of the starchy pasta water. Drain the pasta and set it aside.
- Make the Pesto: In a food processor, combine the fresh spinach, toasted walnuts, garlic clove, grated Parmesan, lemon juice, lemon zest, a pinch of salt, and black pepper. Pulse until finely chopped.
- Emulsify the Sauce: With the processor running on low, slowly drizzle in the 1/2 cup of olive oil in a thin, steady stream. Process until the mixture is mostly smooth but can have a bit of texture from the walnuts.
- Combine Pasta and Pesto: Return the drained pasta to the warm pot (off the heat). Add the spinach pesto and toss vigorously to coat. Add the reserved pasta water, one tablespoon at a time, until the sauce reaches a creamy, cohesive consistency that clings to the pasta.
- Serve and Garnish: Divide the pesto pasta among four bowls. Tear the burrata balls over each serving, allowing the creamy center to spill out. Garnish with extra toasted walnuts and a final sprinkle of Parmesan cheese.
Serving Suggestions
This vibrant pasta is a complete meal but can be elevated with simple sides. For a protein boost, add grilled chicken breast or pan-seared shrimp. Serve with a light arugula salad dressed in lemon vinaigrette to complement the pesto’s citrus notes. For a casual dinner party, present the pasta in a large, shallow bowl with the burrata in the center for a stunning, shareable presentation. A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully.
How-to Summary
Toast walnuts, cook pasta (reserving water), blend spinach, nuts, garlic, cheese, lemon, and oil into pesto, toss pasta with pesto and pasta water, then top with torn burrata and garnishes.
Frequently Asked Questions
Can I use a different nut? Absolutely. Pine nuts are a classic pesto choice. For a nut-free version, use sunflower seeds or omit nuts entirely for a lighter sauce.
How do I store leftovers? Store pesto pasta (without burrata) in an airtight container in the fridge for up to 2 days. The pesto may darken, but it’s still safe to eat. Add fresh burrata when serving leftovers.
Can I make the pesto ahead of time? Yes. Prepare the pesto and store it in a jar with a thin layer of olive oil on top to prevent browning. It will keep for 3-4 days in the refrigerator.
What can I substitute for burrata? Fresh mozzarella (bocconcini) is a good alternative, or for a sharper flavor, use crumbled feta or ricotta salata.
My pesto is too thick. What should I do? Always use the reserved starchy pasta water to thin the sauce. Start with a few tablespoons and toss until it reaches the perfect consistency to coat the pasta.
Common Mistakes to Avoid
- Skipping the pasta water: The starchy water is essential for helping the pesto emulsify and stick to the pasta, creating a silky sauce.
- Over-processing the pesto: Pulse the ingredients until combined but not completely pureed. A little texture from the walnuts is desirable.
- Using pre-grated Parmesan: Freshly grated Parmesan melts and incorporates into the sauce much better than the pre-grated kind, which can be coated in anti-caking agents.
- Adding burrata to the hot pot: Always add the fresh, torn burrata at the end, on top of the plated pasta. Adding it to the hot pot will cause it to melt completely and lose its luxurious texture.
Conclusion
This Spinach Walnut Pesto Pasta with Burrata is a testament to how a few quality ingredients can create a restaurant-worthy dish in just 20 minutes. The vibrant, herby pesto, creamy burrata, and crunchy walnuts offer a perfect balance of flavors and textures. It’s an incredibly adaptable recipe that’s sure to become a reliable favorite for both quick weeknight dinners and impressive meals with friends.
