Pistachio Pesto Pasta with Burrata
Pistachio Pesto Pasta with Burrata Cheese is a vibrant vegetarian dish combining the crunch and sweetness of toasted pistachios with creamy burrata and fragrant basil pesto. Ready in just 20 minutes, it’s a quick and elegant meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 lb (450g) spaghetti or other pasta of choice (e.g., linguine, penne, rigatoni)
¼ cup (40g) pistachios, toasted and lightly salted (+ extra for serving)
1 garlic clove, minced
2 cups (500 ml) fresh basil, packed (+ extra for garnish)
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (25g) parmesan cheese, grated
Salt and freshly ground black pepper, to taste
1–2 ball(s) of burrata cheese (or fresh mozzarella as a substitute)
Instructions
- In a food processor, pulse pistachios and garlic a few times until chopped. Add basil and pulse until finely chopped.
- Stream in olive oil and process until smooth. Remove blade and stir in grated parmesan cheese. Season with salt and pepper to taste.
- Cook pasta in salted boiling water according to package instructions. Reserve ¼ cup (60 ml) of the pasta water before draining.
- Return the drained pasta to the pot (off heat). Stir in the reserved pasta water and pesto until well combined and the pasta is fully coated.
- Serve pasta in bowls topped with torn burrata cheese, extra toasted pistachios, and fresh basil leaves. Enjoy warm or cold.
Notes
- Use the pulse function to avoid over-blending and keep pesto vibrant green.
- Reserve pasta water to loosen the pesto sauce and coat the pasta evenly.
- Do not heat the pesto—mix with warm pasta to preserve flavor and color.
- Substitute burrata with mozzarella for a more budget-friendly version.
Find it online: https://cheftinaskitchen.com/pistachio-pesto-pasta-with-burrata/
