Description
8 oz pasta (spaghetti, linguine, or your choice)
1/2 cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
1/4 cup toasted pine nuts
1 large burrata cheese ball
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Directions:
Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
In a large bowl, toss the hot pasta with the pesto, olive oil, and reserved pasta water to create a smooth sauce.
Season with salt, black pepper, and red pepper flakes if desired.
Transfer the pasta to serving plates and place the burrata on top, gently tearing it open to release the creamy center.
Sprinkle with toasted pine nuts, grated Parmesan, and fresh basil.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 450 kcal per serving | Servings: 2
Step-by-Step Guide
1. Begin by bringing a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Just before draining, carefully scoop out 1/4 cup of the starchy pasta water and set it aside.
2. While the pasta cooks, toast the pine nuts in a small, dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until golden and fragrant. Remove immediately to prevent burning.
3. Drain the pasta and transfer it to a large mixing bowl. While the pasta is still very hot, add the pesto, olive oil, and the reserved pasta water. Toss vigorously for 1-2 minutes. The starch in the water will help emulsify the pesto and oil into a creamy, cohesive sauce that clings to the pasta.
4. Season the tossed pasta with salt, black pepper, and red pepper flakes (if using). Give it one final toss to combine.
5. Divide the pesto pasta between two serving plates or bowls. Place a whole ball of burrata cheese on top of each portion. Gently tear or cut into the burrata to allow its rich, creamy stracciatella center to spill out over the pasta.
Serving Suggestions
This dish is best served immediately while the pasta is hot and the burrata is cool and creamy. For a complete meal, pair it with a simple arugula salad dressed with lemon juice and olive oil. A side of grilled chicken, shrimp, or roasted cherry tomatoes can add extra protein. Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the herbal notes of the pesto.
How-to Summary
Cook pasta al dente, reserving starchy water. Toast pine nuts. Toss hot pasta with pesto, oil, and pasta water to create a silky sauce. Season. Plate pasta, top with torn burrata, and garnish with pine nuts, Parmesan, and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? You can prepare components ahead, but assemble just before serving. Cook the pasta and toss it with a bit of olive oil to prevent sticking. Store the toasted nuts, pesto, and burrata separately in the fridge. Reheat the pasta gently with a splash of water before adding cold pesto and toppings.
What can I use instead of pine nuts? Toasted walnuts, slivered almonds, or sunflower seeds are excellent, more affordable substitutes that still provide a delightful crunch.
My pesto sauce seems too thick. How can I thin it? Always use the reserved warm pasta water. Add it a tablespoon at a time while tossing until the sauce reaches your desired consistency. Avoid using plain water, as it will dilute the flavor.
Is there a substitute for burrata? Fresh mozzarella (bocconcini) is the closest alternative, though it lacks the creamy center. For a vegan version, use a high-quality vegan mozzarella or a dollop of creamy vegan cashew cheese.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the burrata will firm up, and the pasta may dry out. Reheat gently with a splash of water or olive oil.
Common Mistakes to Avoid
- Skipping the pasta water: This starchy liquid is crucial for creating a smooth, restaurant-quality sauce that coats the pasta evenly.
- Overcooking the pasta: Mushy pasta ruins the texture. Always cook to al dente, as it will continue to soften slightly when tossed with the sauce.
- Adding cold burrata to hot pasta too early: Place the burrata on the pasta just before serving. If it sits too long, it will melt completely instead of providing a beautiful contrast of cool creaminess.
- Burning the pine nuts: They toast quickly. Use medium heat and watch them constantly, as they can go from golden to burnt in seconds.
Conclusion
This Burrata Pesto Pasta is a stunning yet simple dish that delivers maximum flavor with minimal effort. The combination of vibrant, herby pesto with the luxurious, creamy burst of burrata creates a truly special meal perfect for a quick weeknight dinner or an impressive date night. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve a restaurant-worthy result in just 20 minutes.
