Description
12 oz rigatoni pasta
½ cup sundried tomatoes, drained and chopped
¼ cup dried cranberries
1 cup fresh basil leaves
¼ cup toasted pine nuts
2 cloves garlic
½ cup olive oil
2 tbsp grated Parmesan cheese
1 tbsp lemon juice
Salt and black pepper, to taste
2 balls of burrata cheese
Extra Parmesan cheese for garnish
Directions:
Cook the rigatoni pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
In a food processor, combine the sundried tomatoes, cranberries, basil, pine nuts, garlic, olive oil, Parmesan cheese, lemon juice, salt, and black pepper.
Blend until smooth, adding reserved pasta water as needed to achieve desired pesto consistency.
Toss the cooked rigatoni with the sundried tomato and cranberry pesto until well coated.
Divide the pasta among serving plates and top with torn pieces of burrata cheese.
Garnish with extra Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare Ingredients: Before you start cooking, measure all ingredients. Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden. Drain the sundried tomatoes and chop them roughly.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions for al dente texture. Just before draining, carefully scoop out 1/2 cup of the starchy pasta water. Drain the pasta.
- Make the Pesto: In a food processor, combine the sundried tomatoes, dried cranberries, fresh basil, toasted pine nuts, garlic, olive oil, grated Parmesan, lemon juice, salt, and pepper. Pulse until a coarse paste forms.
- Adjust Consistency: With the processor running, slowly stream in the reserved pasta water, 1-2 tablespoons at a time, until the pesto reaches a smooth, creamy consistency that will coat the pasta easily.
- Combine and Serve: In the warm pasta pot or a large bowl, toss the hot rigatoni with the pesto until every piece is thoroughly coated. Divide among plates, top with torn burrata, and garnish with extra Parmesan and black pepper.
Serving Suggestions
This vibrant pasta is a complete meal, but it pairs beautifully with a simple side salad of arugula with a light lemon vinaigrette. For a protein boost, add grilled chicken or shrimp. Serve with crusty bread to soak up any extra pesto on the plate. A crisp white wine, like a Pinot Grigio or Sauvignon Blanc, complements the sweet and tangy flavors perfectly.
How-to Summary
Boil rigatoni, saving pasta water. Blend sundried tomatoes, cranberries, basil, pine nuts, garlic, olive oil, Parmesan, lemon juice, salt, and pepper into a pesto, thinning with pasta water. Toss pesto with pasta, top with burrata, and garnish.
Frequently Asked Questions
Can I make this pesto ahead of time? Yes. Prepare the pesto (without adding the pasta water) and store it in an airtight container in the refrigerator for up to 3 days. Thin it with a little warm water or olive oil when ready to use.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is an excellent substitute. For a dairy-free version, a dollop of creamy vegan ricotta or a sprinkle of nutritional yeast works well.
How do I store leftovers? Store pasta and pesto separately if possible. Combined leftovers can be kept in the fridge for 1-2 days. The pasta will absorb the sauce, so revive it with a splash of olive oil or a little warm water when reheating.
Can I use a different nut? Absolutely. Toasted walnuts or almonds are great, budget-friendly alternatives to pine nuts.
Is there a substitute for dried cranberries? Chopped apricots or golden raisins can provide a similar sweet-tart contrast in the pesto.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is crucial for helping the pesto emulsify and cling to the pasta. Don’t forget to reserve it.
- Over-processing the Pesto: Pulse the ingredients until just combined. Over-blending can heat and darken the basil, and make the texture too smooth.
- Using Cold Pasta: Always toss the sauce with the pasta immediately after draining. The heat helps the flavors meld.
- Not Toasting the Nuts: Toasting unlocks essential oils and deepens the flavor of the pine nuts, which is key to a rich pesto.
Conclusion
This Sundried Tomato and Cranberry Pesto Pasta with Burrata is a stunning dish that masterfully balances sweet, savory, tangy, and creamy elements. It’s surprisingly simple to prepare, yet impressive enough for guests. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal in just 20 minutes. The unique pesto is versatile, and the luxurious burrata topping makes it truly special. Give this recipe a try for a quick weeknight dinner that feels like a celebration.
