Description
12 oz pasta (linguine or fettuccine)
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
½ tsp salt
¼ tsp black pepper
½ cup fresh basil, chopped
8 oz burrata cheese
¼ cup toasted hazelnuts, roughly chopped
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, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Cook for 2-3 minutes
until slightly thickened.
Add the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water a little at a time to achieve a silky sauce.
Remove from heat and stir in the fresh basil.
Transfer to serving plates and top with torn burrata cheese and toasted hazelnuts.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare Ingredients: Before heating any pans, measure and prepare all components: zest and juice the lemon, mince the garlic, grate the parmesan, chop the basil and hazelnuts, and tear the burrata.
2. Cook Pasta & Reserve Water: In a large pot of well-salted boiling water, cook your pasta until al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water—this is crucial for sauce consistency.
3. Build the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté just until fragrant (about 60 seconds) to avoid burning. Pour in the heavy cream and bring to a gentle simmer.
4. Combine & Emulsify: Reduce heat to low. Whisk in the grated parmesan, lemon zest, lemon juice, salt, and pepper. Stir constantly for 2-3 minutes until the cheese melts and the sauce thickens slightly.
5. Finish the Dish: Add the drained pasta to the skillet, tossing vigorously to coat. Add reserved pasta water, one tablespoon at a time, until the sauce is silky and clings to the pasta. Remove from heat and fold in the fresh basil.
6. Plate & Garnish: Divide the pasta among plates or a platter. Immediately top with torn pieces of burrata, allowing it to soften, and a generous sprinkle of toasted hazelnuts.
Serving Suggestions
This rich pasta is best served immediately. Pair it with a crisp, acidic side to cut through the creaminess, such as an arugula salad with a lemon vinaigrette. For wine, a chilled Pinot Grigio or Sauvignon Blanc complements the lemon and basil beautifully. To make it a heartier meal, add grilled chicken or shrimp.
How-to Summary
Cook pasta, reserving water. Sauté garlic in oil, then simmer cream. Whisk in parmesan, lemon, salt, and pepper to create the sauce. Toss drained pasta in the sauce, thinning with pasta water as needed. Finish with basil off the heat. Serve topped with torn burrata and chopped hazelnuts.
Frequently Asked Questions
Can I substitute the heavy cream? For a lighter version, half-and-half or whole milk can be used, but the sauce will be less rich and thicken more slowly. Avoid skim milk.
What if I don’t have burrata? Fresh mozzarella (bocconcini) or a large dollop of high-quality ricotta make excellent, though slightly different, substitutes.
How do I toast hazelnuts? Place chopped nuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant and lightly browned.
Can I make this ahead of time? The sauce can be prepared 1-2 hours ahead and gently reheated, but add the pasta, basil, and final toppings just before serving.
Is there a nut-free alternative to hazelnuts? Toasted pine nuts or pumpkin seeds (pepitas) offer a similar crunchy texture without the tree nuts.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté only until fragrant.
- Skipping the Pasta Water: The starchy water is essential for helping the sauce emulsify and cling to the pasta.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that prevent smooth melting. Always grate fresh.
- Adding Burrata to the Hot Skillet: This will melt it completely. Always add the burrata as a fresh, cool topping when plating.
Conclusion
This Lemon Basil Burrata Pasta masterfully balances rich, creamy textures with bright, fresh flavors. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish in under 30 minutes. The combination of silky sauce, fragrant basil, tangy lemon, and the luxurious finish of burrata and hazelnuts is sure to impress. Enjoy this perfect blend of simplicity and decadence for your next special weeknight dinner.
