Pistachio Pesto Pasta with Burrata
A delightful dish combining creamy burrata and vibrant pistachio pesto with perfectly cooked pasta, celebrating rich flavors and quality ingredients.
Ingredients
Pasta and Base
- 12 oz spaghetti or your favorite pasta
- 8 oz burrata cheese for serving
Pesto Ingredients
- 1 cup shelled pistachios, unsalted adds depth and character
- 2 cups fresh basil leaves, packed brings vibrant earthiness
- 2 cloves garlic, minced infuses the pesto with warmth
- ½ cup grated Parmesan cheese provides umami and creaminess
- ½ cup extra virgin olive oil acts as an emollient
- to taste Salt and pepper essential seasonings
- zest of 1 lemon adds a refreshing pop
- to taste Freshly squeezed lemon juice enhances with acidity
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti, cooking until it reaches al dente. Reserve about 1 cup of the starchy pasta water before draining.
Preparing the Pesto
- In a food processor, combine the shelled pistachios, fresh basil, minced garlic, and grated Parmesan. Pulse until a coarse mixture forms.
- With the processor running, gradually drizzle in the olive oil until you achieve a smooth, velvety pesto. Season with salt and pepper to taste.
Combining Pasta and Pesto
- In the pot used for the pasta, add the drained spaghetti. Stir in the pesto, adding reserved pasta water as needed for desired consistency.
Finishing Touches
- Add lemon zest and a squeeze of lemon juice to taste, brightening the dish.
- Serve in bowls topped with slices of burrata cheese to release its creamy richness.
- Optionally, sprinkle with crushed pistachios, additional Parmesan, or fresh basil.
Notes
Common pitfalls include overcooking the pasta and not reserving pasta water. For healthier options, swap spaghetti for whole grain or gluten-free varieties.