Name: Pistachio Pesto Pasta with Burrata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz pappardelle pasta or similar; 8 oz burrata cheese (2 standard balls or 4 mini balls); Salt, to taste; ~2 tablespoons crushed pistachios (optional, for topping); ~2 cups fresh basil leaves, packed (about 1 container of living basil); 1/4 cup shelled pistachios; 1/3 cup freshly grated Parmesan cheese; 1/2 tablespoon freshly minced garlic; 1/2 teaspoon salt; 1/4 teaspoon freshly cracked black pepper; 1/3 cup olive oil (use high-quality oil if possible); 1 teaspoon lemon juice; 1/4 cup warm water; 1 teaspoon cornstarch

Jump to Recipe· 4.6 from 68 reviews

If you’re on the lookout for a fresh twist on a classic, I’m excited to share this Pistachio Pesto Pasta with Burrata Recipe—it’s one of those dishes that feels a little decadent but comes together so easily you’ll want to make it again and again. The creamy burrata, nutty pistachio pesto, and tender pasta create a flavor party in your mouth that’s just irresistible. Stick with me here, and I’ll show you exactly how to nail this at home, even if you don’t think of yourself as a “pesto person.”

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Why You’ll Love This Recipe

Unique Pistachio Twist: The pistachio pesto adds a fresh, nutty flavor that’s a delightful departure from traditional pine nuts.
Creamy Burrata Magic: Burrata’s creamy center melts into the pasta, creating luscious richness without heaviness.
Simple but Sophisticated: Despite its gourmet feel, this recipe uses pantry staples and comes together in about 25 minutes.
Family Favorite: My crew goes crazy for this, and I bet yours will too!

The dish shows wide pasta ribbons covered in a thick, green pesto sauce with visible small herb bits, forming the bottom layer. On top, there is a large dollop of soft, white creamy cheese with a smooth and slightly shiny texture. Scattered over the cheese are pieces of chopped pistachio nuts, green with some brown edges, adding a crunchy look. There is a small drizzle of olive oil on the cheese and nuts, giving a light glisten. All of this is served on a white plate with a white marbled background visible at the edges photo taken with an iphone --ar 2:3 --v 7 - Pistachio Pesto Pasta with Burrata, pistachio pesto pasta, burrata cheese pasta, easy pistachio pesto recipe, creamy pasta with burrata

Ingredients You’ll Need

The ingredients here hit just the right balance of fresh herbs, nuts, and cheese—and don’t be intimidated by the pistachios! They’re the secret weapon that makes the pesto incredibly vibrant. When picking basil, I love grabbing a “living basil” pot if I can—it stays fresher longer.

Flat lay of fresh pappardelle pasta nestled in a simple white ceramic plate, two whole uncracked burrata balls gently placed in a white bowl filled with warm water, a small white bowl containing vibrant fresh basil leaves, a few loose shelled pistachios scattered nearby, a small white bowl of golden olive oil, a small white bowl with freshly grated Parmesan cheese, a small white bowl with minced garlic cloves, a small white bowl holding cracked black pepper, a small white bowl with coarse salt, a small white bowl with bright yellow lemon juice, a small white bowl of warm water mixed with translucent corn starch jelly, and a small white bowl of finely crushed pistachios for topping; all ingredients arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pistachio Pesto Pasta with Burrata, pistachio pesto pasta, burrata cheese pasta, easy pistachio pesto recipe, creamy pasta with burrata

Pappardelle pasta: Its wide ribbons really hold onto that delicious pesto sauce.
Burrata cheese: Fresh is best here—you want it soft and creamy to spread over the pasta.
Fresh basil leaves: The star herb—make sure they’re vibrant and unwilted for the best flavor.
Shelled pistachios: Raw or roasted works, just avoid salted ones to keep flavor balanced.
Parmesan cheese: Freshly grated will add that perfect nutty umami.
Garlic: Freshly minced, because it’s the backbone of any good pesto.
Salt and freshly cracked black pepper: Essential to bring all the flavors together.
Olive oil: Use a good quality extra virgin for the best taste and smooth texture.
Lemon juice: Adds a bright zip that cuts through the richness.
Warm water and corn starch: A trick I picked up to make the pesto cling perfectly without watering it down.
Crushed pistachios (optional): For a little crunch on top—totally worth it.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pistachio Pesto Pasta with Burrata Recipe is—once you’ve nailed the base, feel free to swap or add ingredients to suit whatever mood or season you’re in. Here are a few ways I’ve made it my own.

Leafy Swaps: I sometimes add a handful of fresh spinach or arugula to the pesto for an earthier note—it’s a great way to sneak in extra greens.
Nut Alternatives: If pistachios aren’t your thing or are hard to find, walnuts or almonds can work nicely, though the flavor shifts a bit.
Vegan Adjustments: Skip the parmesan and replace burrata with vegan creamy cheese or cashew cream for a dairy-free version.
Spicy Kick: Toss in a pinch of red chili flakes to the pesto for a subtle heat that wakes up your taste buds.

How to Make Pistachio Pesto Pasta with Burrata Recipe

Step 1: Prep and Warm Your Burrata

This might sound unusual but trust me, soaking your burrata in warm water while you cook helps it become wonderfully soft and creamy when you plate. Keep changing the water if it cools down so it stays just right. This little tip makes a big difference in the final texture!

Step 2: Boil Your Pasta

Salt a large pot of water generously and bring it to a boil. You want the pasta to cook in nicely salted water for the best flavor. When your pesto sauce is nearly ready, add the pappardelle and cook it according to the package instructions—usually around 8-10 minutes. After draining, cover it to keep warm and prevent drying out.

Step 3: Blend the Pistachio Pesto Sauce

In your food processor or blender, toss the basil, pistachios, parmesan, garlic, salt, and pepper. Blend until it’s very fine—scrape down the sides so you don’t miss any bits. Then, add lemon juice and start drizzling in the olive oil slowly as the machine runs. This helps the pesto emulsify into a rich, silky sauce.

Step 4: Make the Corn Starch Jelly and Finish the Pesto

Here’s where I discovered something pretty cool: instead of using pasta water to make the sauce stick, I make a little corn starch jelly. Mix your corn starch with warm water, microwave it in 30-second bursts until it thickens and looks like jelly, then blend it into the pesto. This keeps the flavor pure and texture perfect every time.

Step 5: Toss Pasta with Pesto and Plate

Return your drained pasta to the warm pot and pour over your pesto sauce. Toss gently to coat every strand. Transfer to plates, and now the fun part—gently tear open your burrata balls, season the inside with a pinch of salt and a drizzle of olive oil, and let them melt over the pasta. For an extra pop, sprinkle some crushed pistachios on top before serving.

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Pro Tips for Making Pistachio Pesto Pasta with Burrata Recipe

Warm Burrata Trick: Soaking burrata warms it gently so it spreads perfectly without breaking apart into little curds.
Corn Starch Pesto Boost: Adding the corn starch jelly is my favorite hack—it keeps pesto thick and clingy without diluting flavor.
Pasta Choice Matters: Use wider pasta like pappardelle or fettuccine to hold the pesto’s texture better than skinny strands.
Don’t Overblend: Aim for a slightly coarse pesto texture for better mouthfeel and to avoid overly runny sauce.

How to Serve Pistachio Pesto Pasta with Burrata Recipe

A white bowl holds wide pasta noodles covered in a thick green pesto sauce, which has a slightly coarse texture with visible bits of herbs. On top of the pasta, there is a large dollop of soft white cheese with a smooth but slightly uneven surface. Scattered over the cheese are small chopped green pistachio pieces and a light drizzle of golden oil. The bowl sits on a white marbled surface with a soft cloth nearby. photo taken with an iphone --ar 2:3 --v 7 - Pistachio Pesto Pasta with Burrata, pistachio pesto pasta, burrata cheese pasta, easy pistachio pesto recipe, creamy pasta with burrata

Garnishes

When I serve this dish, I often sprinkle on a handful of crushed pistachios—not just for taste but also a satisfying crunch contrast. A few torn fresh basil leaves on top brighten everything up visually and add that extra fresh aroma I adore. A quick drizzle of high-quality olive oil right before serving finishes it off beautifully.

Side Dishes

This pasta stands out on its own, but if you want to round out the meal, a crisp arugula salad with lemon vinaigrette or roasted seasonal veggies pairs perfectly. My family especially loves hot garlic bread on the side—it’s the ultimate comfort combo.

Creative Ways to Present

For special occasions, I like plating the pasta in shallow bowls with a whole burrata ball in the center rather than torn apart, making it the star of the dish. Adding edible flowers or microgreens on top adds a touch of elegance and surprise. Also, serving in a rustic wooden bowl with a sprinkle of pistachios around makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover pasta tastes great the next day if stored in an airtight container in the fridge. I usually toss in a tiny splash of olive oil before sealing so it doesn’t stick together. Burrata doesn’t keep well once mixed in, so I add fresh dollops when reheating or serving leftovers.

Freezing

Freezing isn’t my favorite for this dish because fresh basil pesto and burrata lose their vibrant texture and flavor after freezing. If you do freeze, keep pasta and pesto separate, then thaw and combine fresh burrata at serving.

Reheating

To reheat, warm your pasta gently in a pan over low heat with a splash of water or olive oil to loosen the sauce—avoid the microwave to keep the creamy texture. Add fresh burrata or a soft cheese on top after reheating for that luscious creaminess.

FAQs

Can I make pistachio pesto ahead of time?

Absolutely! You can prepare the pistachio pesto a day or two ahead and store it in an airtight container in the fridge. Just cover the surface with a thin layer of olive oil to prevent browning and bring it to room temperature before tossing with pasta.
Is burrata necessary, or can I use another cheese?

Burrata adds a unique creamy texture that makes this recipe special, but you can substitute fresh mozzarella or a soft ricotta if needed. Just keep in mind that burrata’s creamy center is what really melts into the pasta for that wow factor.
What if I don’t have corn starch to thicken the pesto?

Using pasta water to loosen pesto is the traditional method and works too, although it can sometimes make the sauce thinner. The corn starch jelly just gives a more stable, clingy texture, but you can skip it if you prefer a looser sauce.
Can I use other nuts besides pistachios?

You can swap in walnuts, almonds, or even cashews if you’re after a different flavor profile. Just adjust the amounts and taste as you go since each nut varies in intensity and oiliness.

Final Thoughts

This Pistachio Pesto Pasta with Burrata Recipe has become a go-to dish for me when I want something impressive yet simple. The way creamy burrata meets the fresh herbal and nutty pesto is just thrilling—it’s like a warm hug on a plate. I really encourage you to try this out, especially if you love discovering new ways to elevate pasta night with ingredients that feel special but are surprisingly easy to work with. Trust me, once you make it, your pasta routine will never be quite the same!