Pistachio Pesto Pasta with Burrata

This pistachio pesto pasta with burrata cheese is a bold and flavorful twist on classic pesto. Featuring toasted pistachios and fresh basil, it delivers a mild, sweet crunch, complemented perfectly by creamy burrata. A quick and satisfying vegetarian dish, perfect for any night of the week.

Why You’ll Love This Recipe

• Easy to make in just 30 minutes
• A unique spin on traditional pesto with pistachios
• Rich, creamy, and packed with flavor
• Ideal for vegetarians
• Can be served warm or cold
• Great for casual dinners or entertaining guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450g) spaghetti or other pasta of choice
• 1/4 cup (40g) pistachios, toasted and lightly salted (plus extra for serving)
• 1 garlic clove, minced
• 2 cups (500 ml) fresh basil, packed (plus extra for serving)
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/4 cup (25g) parmesan cheese, grated
• Salt and freshly ground black pepper
• 1–2 balls of burrata cheese

Directions

1. In a food processor, pulse pistachios and garlic until chopped. Add fresh basil and pulse again until combined.
2. Slowly stream in olive oil while blending until smooth. Remove the blade and stir in parmesan cheese. Season with salt and pepper to taste.
3. Cook pasta in a large pot of salted boiling water according to package directions. Reserve 1/4 cup of pasta water before draining.
4. Return pasta to the pot off heat. Add pasta water and pesto, stirring to combine.
5. Serve pasta topped with torn burrata, extra pistachios, and fresh basil. Enjoy immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Add roasted cherry tomatoes for extra sweetness
• Include steamed broccoli, asparagus, or sautéed zucchini
• Top with shrimp or other protein for a flexitarian twist
• Use mozzarella instead of burrata for a more budget-friendly option

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Serve cold as a pasta salad or gently reheat on the stove with a splash of water or olive oil.

FAQs

How do I toast pistachios?

Toast pistachios in a dry skillet over medium heat for 2–3 minutes, shaking often to prevent burning.

Can I use a different nut for the pesto?

Yes, almonds or cashews work well if you don’t have pistachios.

What’s a good substitute for burrata?

Fresh mozzarella is a great alternative if burrata is unavailable or too pricey.

Can I make the pesto ahead of time?

Absolutely. Store the pesto in the fridge for up to 3 days in an airtight container.

What type of pasta works best with this pesto?

Spaghetti, linguine, penne, or rigatoni are all excellent choices.

Can I make this recipe vegan?

Yes, omit the cheese or use vegan parmesan and a dairy-free burrata substitute.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free pasta.

Can I serve this pasta cold?

Yes, it makes a delicious pasta salad when served chilled with added veggies.

What olive oil is best for this dish?

A fruity extra-virgin olive oil is ideal for enhancing the pesto’s flavor.

Why shouldn’t I heat the pesto?

Heating pesto can dull its color and flavor. The heat from the pasta is enough to warm it.

Conclusion

Pistachio pesto pasta with burrata cheese is a flavorful, quick, and versatile dish that elevates simple ingredients into a gourmet experience. Whether served warm or cold, it’s sure to impress and satisfy. Enjoy this easy-to-make, restaurant-quality meal in the comfort of your home.

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