Description
For the Pesto:
1 cup fresh basil leaves
¼ cup grated Parmesan cheese
2 tablespoons pine nuts (or toasted almonds)
2 cloves garlic
¼ cup olive oil
½ teaspoon lemon juice
Salt and black pepper to taste
For the Pasta:
12 oz farfalle pasta
2 tablespoons olive oil
1 ball burrata cheese
¼ cup toasted almonds, chopped
Fresh basil leaves (for garnish)
Directions:
Cook farfalle pasta according to package instructions. Drain, reserving ½ cup of pasta water.
While the pasta is cooking, combine basil, Parmesan, pine nuts (or toasted almonds), garlic, olive oil, lemon juice, salt, and pepper in a food processor or
blender. Blend until smooth, adding more olive oil if needed to reach desired consistency.
Toss the cooked pasta with the pesto sauce, adding reserved pasta water a little at a time to help coat the pasta evenly.
Transfer the pesto pasta to serving plates. Top with torn burrata cheese and sprinkle with toasted almonds.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 520 kcal per serving
Servings: 4
Step-by-Step Guide
Begin by toasting your nuts (pine nuts or almonds) in a dry skillet over medium heat until fragrant and golden. Set aside to cool. Bring a large pot of salted water to a boil and cook the farfalle pasta until al dente, according to package directions. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
While the pasta cooks, make the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan, cooled toasted nuts, and garlic cloves. Pulse several times until finely chopped. With the processor running, slowly drizzle in the 1/4 cup of olive oil until a coarse paste forms. Add the lemon juice, salt, and pepper, and pulse to combine. If the pesto is too thick, you can add a tablespoon of the reserved pasta water to loosen it.
Return the drained pasta to the warm pot. Add the pesto and toss vigorously to coat every piece. Add the reserved pasta water, one tablespoon at a time, until the sauce reaches a creamy, clinging consistency. Divide the pasta among four bowls. Tear the burrata ball into pieces and distribute it over the hot pasta, allowing it to soften slightly. Finish with a sprinkle of chopped toasted almonds and fresh basil leaves.
Serving Suggestions
This rich pasta dish is best served immediately as a main course. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of grilled chicken, shrimp, or white beans can add extra protein. Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
How-to Summary
Toast nuts, cook pasta (reserving water), and blend pesto ingredients. Toss hot pasta with pesto, thinning with pasta water as needed. Top with torn burrata, more nuts, and fresh basil.
Frequently Asked Questions
Can I make the pesto ahead of time? Yes, but to preserve its vibrant green color, press plastic wrap directly onto the surface of the pesto to limit air exposure and store it in the refrigerator for up to 2 days.
What can I use instead of burrata? Fresh mozzarella (bocconcini), ricotta salata, or even a dollop of high-quality ricotta cheese make excellent substitutes if burrata is unavailable.
How do I store leftovers? Store pasta and burrata separately. The pasta will keep for 2-3 days refrigerated but will dry out. Reheat gently with a splash of water or milk. Add fresh burrata when serving.
Can I use a different nut? Absolutely. Toasted walnuts, cashews, or even sunflower seeds work well for a nut-free version, each offering a unique flavor profile.
Why is my pesto bitter? Bitterness often comes from over-processed basil or using old garlic. Pulse ingredients briefly and consider blanching the garlic for 30 seconds to mellow its flavor.
Common Mistakes to Avoid
- Not reserving pasta water. The starchy water is essential for creating a silky, emulsified sauce that clings to the pasta.
- Over-processing the pesto. This can heat the basil and lead to a bitter, dark sauce. Pulse until just combined.
- Using pre-grated Parmesan. It often contains anti-caking agents that prevent it from melting smoothly into the sauce. Always grate fresh.
- Adding cold burrata. Let the cheese sit at room temperature for 15-20 minutes before serving so it softens beautifully on the hot pasta.
Conclusion
This Farfalle with Pesto and Burrata is a celebration of fresh, simple ingredients coming together to create a restaurant-quality meal in under 30 minutes. The key lies in the technique: toasting the nuts, blending a vibrant pesto, and using starchy pasta water to create a luxurious sauce. Topped with creamy, cool burrata, this dish is a guaranteed crowd-pleaser that balances rich flavors with bright, herbal notes for a truly satisfying pasta experience.
