Description
12 oz pasta (linguine, fettuccine, or penne)
2 cups cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
2 ½ cups vegetable broth or water
½ teaspoon salt
¼ teaspoon black pepper
½ cup pesto (homemade or store-bought)
Zest and juice of 1 lemon
1 ball burrata cheese, torn into pieces
¼ cup grated Parmesan cheese
¼ cup fresh basil leaves, chopped
Directions:
In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and cherry tomatoes, sautéing for 2-3 minutes until fragrant.
Add pasta, vegetable broth, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and the liquid has mostly
absorbed (about 10-12 minutes).
Stir in the pesto, lemon zest, and lemon juice, tossing everything to coat.
Remove from heat and top with torn burrata pieces, Parmesan cheese, and fresh basil.
Serve immediately, letting the burrata melt into the warm pasta.
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 pesto pasta every time.
- Sauté the Aromatics: In your largest pot or deep skillet, heat the 2 tablespoons of olive oil over medium heat. Add the minced garlic and halved cherry tomatoes. Sauté for 2-3 minutes until the garlic is fragrant and the tomatoes just begin to soften.
- Cook the Pasta: Add the 12 oz of dry pasta directly to the pot. Pour in the 2 ½ cups of vegetable broth, and add the salt and pepper. Increase the heat to bring the mixture to a lively simmer. Cook for 10-12 minutes, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced to a creamy sauce.
- Finish the Sauce: Remove the pot from the heat. Stir in the ½ cup of pesto, the lemon zest, and the lemon juice. Toss vigorously to ensure every strand of pasta is coated in the vibrant green sauce.
- Add Cheese & Garnish: Gently tear the ball of burrata over the pasta, allowing the creamy center to spill out. Sprinkle with the grated Parmesan and the chopped fresh basil.
Serving Suggestions
This rich pasta is best balanced with lighter sides. Serve it with a simple arugula salad dressed with lemon vinaigrette. For a protein boost, add grilled shrimp or shredded rotisserie chicken. To complete the Italian feast, offer crusty garlic bread for dipping into any remaining sauce.
How-to Summary
This one-pot pesto pasta with burrata is a 20-minute wonder. Sauté garlic and tomatoes, then simmer pasta directly in broth until al dente. Off heat, stir in pesto and lemon, then top with torn burrata, Parmesan, and fresh basil for a creamy, restaurant-quality dish.
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely. Penne, rigatoni, or fusilli work perfectly. Adjust broth slightly for smaller shapes that absorb liquid faster.
My sauce is too dry. What happened?
Your pasta may have absorbed liquid too quickly. Next time, have an extra ½ cup of warm broth ready to stir in at the end. You can also add a splash of the pasta-cooking water if you boiled it separately.
Can I make this dish ahead of time?
You can prepare the pasta base, but add the burrata, fresh basil, and lemon juice just before serving to maintain freshness and texture.
What can I use instead of burrata?
Fresh mozzarella (bocconcini) is a good substitute, though less creamy. For a dairy-free version, use a plant-based mozzarella or a dollop of vegan pesto cream.
How do I store and reheat leftovers?
Store in an airtight container for up to 2 days. Reheat gently in a skillet with a tablespoon of water or broth to revive the sauce, as the pasta will continue to absorb moisture.
Common Mistakes to Avoid
- Overcooking the Pasta: Remember the pasta will continue to cook slightly in the residual heat after you add the pesto. Aim for truly al dente in the pot.
- Using Cold Broth: Adding cold broth lowers the pan temperature and slows cooking. Use warm or room-temperature broth for a consistent simmer.
- Adding Burrata Too Early: Placing the burrata on before serving is crucial. If stirred into the hot pasta, it will completely melt and lose its distinctive creamy pocket.
- Skipping the Lemon: The lemon zest and juice are not optional; they cut through the richness of the pesto and cheese, balancing the entire dish.
Conclusion
This one-pot pesto pasta with burrata proves that incredible flavor doesn’t require complex techniques or a pile of dishes. By cooking the pasta directly in a seasoned broth, you create a deeply flavorful foundation. The final additions of bright pesto, tangy lemon, and luxurious burrata transform simple ingredients into a spectacular meal. It’s the perfect recipe for a busy weeknight that still feels special, delivering creamy, satisfying results in just 20 minutes.