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Creamy Burrata Pesto Pasta

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A luscious, creamy pasta tossed with fresh homemade pesto, dollops of velvety burrata cheese, and finished with a touch of arugula and grated parmesan – rich, herby, and utterly comforting.

Ingredients

Scale
  • 12 oz (340g) short pasta (casarecce, fusilli, or gemelli)
  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt and black pepper to taste
  • 1 tbsp lemon juice
  • 1–2 balls fresh burrata cheese
  • 1 cup arugula (optional)
  • Zest of 1 lemon
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
  2. In a food processor or blender, combine basil, pine nuts, garlic, parmesan, lemon juice, salt, and pepper. Blend while slowly streaming in the olive oil until smooth. Adjust seasoning as needed.
  3. Return the drained pasta to the pot or a large bowl. Toss immediately with the pesto and a splash of pasta water to create a silky coating.
  4. Gently mix in the arugula, if using, until slightly wilted.
  5. Divide the pasta into serving bowls. Tear burrata into large pieces and scatter over the pasta.
  6. Finish with lemon zest, freshly grated parmesan, and a pinch of red pepper flakes.
  7. Serve immediately while warm and creamy.

Notes

  • Use store-bought pesto for a quicker version.
  • Toast pine nuts for extra flavor before blending.
  • Substitute walnuts or almonds if pine nuts are unavailable.
  • Burrata should be added just before serving for the best texture.

Nutrition

Keywords: burrata, pesto, pasta, creamy, Italian, vegetarian, arugula, parmesan

Find it online: https://foodiecara.com/creamy-burrata-pesto-pasta/