Description
12 oz pasta (such as spaghetti or fettuccine)
3 cups vegetable or chicken broth
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Zest and juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
½ cup pesto
1 large ball burrata cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 tablespoon toasted pine nuts (optional)
Directions:
In a large pot, combine pasta, broth, cherry tomatoes, olive oil, lemon zest, lemon juice, salt, and black pepper.
Bring to a boil, then reduce heat to medium and let simmer, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (about 12-15
minutes).
Remove from heat and stir in the pesto and Parmesan cheese.
Tear the burrata and place it on top of the warm pasta, allowing it to melt slightly.
Garnish with fresh basil and toasted pine nuts, if using.
Serve immediately, tossing everything together for the ultimate creamy, flavorful bite.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect one-pot pasta every time. First, gather all ingredients. In a large pot or Dutch oven, combine the dry pasta, broth, halved cherry tomatoes, olive oil, lemon zest, lemon juice, salt, and pepper. Ensure the pasta is mostly submerged. Place the pot over high heat and bring to a rolling boil. Once boiling, immediately reduce the heat to a steady medium simmer. Cook for 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is al dente and the liquid has reduced to a creamy sauce. Remove from heat. Vigorously stir in the pesto and grated Parmesan until fully incorporated and creamy. Tear the burrata ball into large pieces and gently place them over the hot pasta. Let it sit undisturbed for 2 minutes to warm through. Finally, garnish with chopped fresh basil and toasted pine nuts.
Serving Suggestions
This rich pasta is best served immediately in shallow bowls. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up any remaining sauce. For a protein boost, add grilled chicken strips or sautéed shrimp on top. To complement the Italian flavors, serve with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti.
How-to Summary
Combine pasta, broth, tomatoes, oil, lemon, salt, and pepper in one pot. Boil, then simmer for 12-15 mins until pasta is cooked and sauce is creamy. Off heat, stir in pesto and Parmesan. Top with torn burrata, let it melt slightly, and garnish with basil and pine nuts.
Frequently Asked Questions
Can I use a different type of pasta? Yes, but shapes like linguine, penne, or rigatoni work best. Adjust cooking time per package instructions and ensure there’s enough liquid to cover.
What can I use instead of burrata? Fresh mozzarella (ciliegine or a large ball torn) is the best substitute. For a stronger flavor, try ricotta or goat cheese.
Is the pasta supposed to be watery? No. The liquid should absorb into a creamy, cohesive sauce. If it’s too wet, simmer for 1-2 more minutes. If too dry, add a splash of broth or water.
Can I make this dish ahead of time? It’s best served fresh. The pasta continues to absorb liquid, so leftovers may become dry. Reheat gently with a little broth or cream.
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 golden and fragrant. Watch closely as they burn easily.
Common Mistakes to Avoid
- Using the wrong pot size: A pot that’s too small will cause uneven cooking and overflow.
- Not stirring enough: Stir occasionally during simmering to prevent the pasta from clumping or sticking to the bottom.
- Overcooking the pasta: Aim for al dente, as it will soften further when resting with the cheese.
- Adding the burrata to the hot pot and stirring it in: This will make it stringy. Always add it last, on top.
- Using low-quality pesto: Since pesto is a key flavor, a fresh, high-quality jarred or homemade version makes a significant difference.
Conclusion
This One-Pot Creamy Pesto Pasta with Burrata is a testament to how minimal effort can yield maximum flavor. By cooking everything in a single pot, you create a deeply infused, creamy sauce while making cleanup a breeze. The combination of vibrant pesto, tangy lemon, and luxurious melted burrata creates a restaurant-quality dish perfect for both busy weeknights and impressive dinners. Master the simple steps, avoid the common pitfalls, and you’ll have a foolproof, decadent pasta recipe in your permanent rotation.
