Description
8 oz pasta (fusilli, penne, or spaghetti)
½ cup sun-dried tomatoes (packed in oil), drained
¼ cup toasted walnuts
¼ cup grated Parmesan cheese
1 clove garlic
¼ cup olive oil
1 tablespoon lemon juice
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 burrata ball
¼ cup fresh basil leaves, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a food processor, blend sun-dried tomatoes, toasted walnuts, Parmesan, garlic, olive oil, lemon juice, red pepper flakes, salt, and black pepper until
smooth.
Toss the warm pasta with the sun-dried tomato pesto, adding a bit of reserved pasta water to loosen the sauce if needed.
Transfer to a serving dish and tear the burrata over the top.
Garnish with fresh basil leaves and additional toasted walnuts if desired. Serve immediately.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect dish every time. First, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook until al dente, typically 1-2 minutes less than the package suggests. Before draining, carefully scoop out ½ cup of the starchy pasta water—this is crucial for the sauce.
While the pasta cooks, prepare the pesto. In a food processor, combine the drained sun-dried tomatoes, toasted walnuts, grated Parmesan, garlic clove, olive oil, lemon juice, red pepper flakes (if using), and a generous pinch of salt and black pepper. Pulse until the mixture is mostly smooth but retains a slight texture. Taste and adjust seasoning.
Return the drained pasta to the warm pot. Add the pesto and toss vigorously to coat every strand or piece. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it reaches a silky, clinging consistency. The residual heat from the pasta will warm the sauce perfectly.
Serving Suggestions
This rich and creamy pasta is best served immediately. For a restaurant-quality presentation, transfer the tossed pasta to a large, shallow serving bowl or individual plates. Tear the burrata ball into large, rustic pieces and scatter them over the top. The contrast between the warm pesto pasta and the cool, creamy burrata is exceptional. Finish with a generous garnish of fresh basil leaves and an extra sprinkle of toasted walnuts for crunch. A light drizzle of high-quality olive oil and a crack of black pepper make excellent final touches.
How-to Summary
In short: Cook pasta al dente, reserving water. Blend sun-dried tomatoes, walnuts, Parmesan, garlic, oil, lemon, and spices into a pesto. Toss hot pasta with pesto, thinning with pasta water as needed. Top with torn burrata and fresh basil.
Frequently Asked Questions
Can I make this pesto ahead of time? Yes, the sun-dried tomato pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning. Let it come to room temperature before using.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is the closest substitute. For a dairy-free version, a creamy vegan cheese alternative or simply omitting it and adding extra walnuts works well.
How do I properly toast walnuts? Place walnut pieces in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Watch closely to prevent burning.
My pesto is too thick. What can I do? Always use the reserved starchy pasta water to thin the pesto when tossing. Start with a few tablespoons. If you’ve run out, warm water or a bit more olive oil can also work in a pinch.
Can I use sun-dried tomatoes not in oil? You can, but they must be rehydrated first. Soak dry-packed tomatoes in hot water for 20 minutes, then drain thoroughly. You may need to add a touch more olive oil to the food processor to achieve the right consistency.
Common Mistakes to Avoid
- Overcooking the pasta: Mushy pasta won’t hold the sauce properly. Always aim for al dente.
- Skipping the pasta water: The starchy water is essential for helping the sauce emulsify and cling to the pasta.
- Using a cold bowl: Serve on warmed plates or in a warm bowl to prevent the dish from cooling too quickly once the burrata is added.
- Over-processing the pesto: Pulse until combined but not completely pureed. A little texture is desirable.
- Adding burrata too early: Add the torn burrata just before serving to preserve its distinct cool, creamy center.
Conclusion
This Sun-Dried Tomato Pesto Pasta with Burrata is a stunning yet simple dish that delivers maximum flavor with minimal effort. The combination of rich, umami-packed pesto, perfectly cooked pasta, and luxurious burrata creates a meal that feels indulgent and special. By following the step-by-step guide and avoiding common pitfalls, you can consistently recreate this restaurant-quality pasta at home. It’s a versatile recipe perfect for a quick weeknight dinner or an impressive meal for guests.