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Burrata Pesto Pasta with Arugula & Lemon Zest

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A fresh and creamy pasta dish made with tender pasta tossed in vibrant basil pesto, dollops of burrata cheese, peppery arugula, and a hint of lemon zest. It’s simple, elegant, and bursting with summer flavor.

Ingredients

Scale
  • 12 oz pasta (casarecce, fusilli, or your choice)
  • 1/2 cup basil pesto (homemade or store-bought)
  • 1 ball burrata cheese (or 2 small)
  • 1 cup arugula
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons grated Parmesan cheese
  • Salt and black pepper to taste
  • Crushed pistachios or red pepper flakes (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water and drain.
  2. In a large bowl, toss hot pasta with olive oil and pesto. Add a splash of reserved pasta water to loosen the sauce if needed.
  3. Gently stir in arugula while pasta is still warm so it wilts slightly.
  4. Transfer pasta to serving bowls. Tear burrata and place over the top in generous spoonfuls.
  5. Sprinkle with lemon zest, Parmesan, and crushed pistachios or red pepper flakes if desired.
  6. Finish with cracked black pepper and a drizzle of olive oil. Serve immediately.

Notes

  • Use freshly cooked hot pasta to help melt and meld the pesto and arugula flavors.
  • For a lighter version, swap burrata for fresh mozzarella or ricotta.
  • Lemon zest adds brightness—don’t skip it!
  • To make it heartier, add grilled chicken or shrimp.

Nutrition

Keywords: burrata pesto pasta, summer pasta, arugula pasta, lemon zest pasta, vegetarian Italian dish

Find it online: https://foodiecara.com/burrata-pesto-pasta-with-arugula-lemon-zest/