Description
8 oz fettuccine or pasta of choice
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup basil pesto
1 ball burrata cheese
2 tablespoons toasted pine nuts
Fresh basil leaves, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium heat, heat the olive oil and sauté the garlic for 30 seconds until fragrant.
Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes until slightly thickened.
Remove from heat and mix in the pesto, stirring until fully incorporated.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If needed, add reserved pasta water for a smoother consistency.
Transfer the pasta to serving plates and top with torn burrata cheese.
Sprinkle with toasted pine nuts and fresh basil leaves. Serve immediately.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare Ingredients: Mince garlic, grate Parmesan, and measure all other ingredients before starting. This ensures a smooth cooking process.
2. Cook Pasta: In a large pot of salted boiling water, cook the fettuccine to al dente. Before draining, carefully reserve ½ cup of the starchy pasta water. Drain the pasta and set aside.
3. Build the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan, salt, and pepper. Simmer for 2-3 minutes, stirring constantly, until the cheese melts and the sauce thickens slightly.
4. Combine: Remove the skillet from the heat. Stir in the basil pesto until the sauce is uniformly green and creamy. Add the drained pasta to the skillet, tossing thoroughly to coat every strand. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until your desired consistency is reached.
5. Final Touches: Divide the pasta among serving bowls. Gently tear the burrata ball and place it over the hot pasta. The residual heat will soften it perfectly. Finish with a sprinkle of toasted pine nuts and fresh basil leaves.
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side to cut through the creaminess. Serve with a crisp arugula salad dressed with lemon vinaigrette or with roasted vegetables like cherry tomatoes or asparagus. For wine, a chilled Pinot Grigio or a light Sauvignon Blanc complements the herbal pesto and creamy cheese perfectly.
How-to Summary
Cook pasta, reserve water. Sauté garlic in oil. Simmer cream, add Parmesan, salt, and pepper. Off heat, stir in pesto. Toss pasta in sauce, thinning with pasta water if needed. Serve topped with torn burrata, pine nuts, and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? The sauce can be made 1-2 days in advance and stored in the fridge. Reheat gently and toss with freshly cooked pasta. Add the burrata and garnishes just before serving.
What can I use instead of heavy cream? For a lighter version, half-and-half or full-fat coconut milk can work, but the sauce will be less rich and thick. You may need to simmer it longer to reduce.
How do I toast pine nuts? Place them in a dry skillet over medium-low heat. Shake the pan frequently for 2-4 minutes until they are golden and fragrant. Watch closely as they burn easily.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) is the closest substitute. For a stronger flavor, you can use ricotta salata or even a dollop of fresh ricotta.
My sauce seems too thin. How can I thicken it? Let it simmer for an extra minute or two to reduce. Alternatively, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, whisk it into the simmering sauce, and cook for 1 minute until thickened.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Skipping Pasta Water: The starchy water is crucial for helping the sauce cling to the pasta and adjusting consistency. Always reserve it.
- Adding Pesto to High Heat: Adding pesto while the skillet is on the heat can cause the basil to darken and lose its fresh flavor. Always remove from heat first.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Always grate your own from a block.
Conclusion
This Creamy Pesto Pasta with Burrata is a restaurant-quality dish that comes together in just 15 minutes. The combination of rich, herbal pesto sauce and the luxurious, creamy burrata creates a truly special meal perfect for both busy weeknights and impressing guests. By following the detailed steps and avoiding common pitfalls, you can achieve a perfectly balanced, decadent pasta dish every time. Enjoy the process and the delicious results!