Description
This Pistachio Pesto Pasta with Burrata is a vibrant and creamy Italian-inspired dish featuring fresh basil and pistachio pesto sauce tossed with pappardelle pasta and topped with luxurious burrata cheese. The pesto is uniquely thickened with cornstarch for perfect clinginess to the noodles, while crushed pistachios add a delightful crunch as garnish.
Ingredients
Scale
For Pasta:
- 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)
For Pistachio Pesto Pasta Sauce:
- ~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
Instructions
- Warm the Burrata: Drain the burrata balls and soak them in a bowl of warm water to gently warm them as you prepare the rest of the recipe. If the water cools, replace it with new warm water.
- Cook the Pasta: Bring a large pot of salted water to a boil. When the pesto is almost ready, add the pappardelle and cook according to package instructions until al dente. Drain the pasta and cover it to keep warm.
- Prepare the Pistachio Pesto Sauce: In a food processor or blender, combine basil leaves, shelled pistachios, Parmesan cheese, garlic, salt, and black pepper. Blend until very finely chopped, scraping down the sides as needed.
- Add Liquids to Pesto: Add lemon juice, then slowly drizzle in olive oil while the processor runs until the pesto is fully blended and smooth.
- Activate the Cornstarch: Mix warm water and cornstarch in a microwave-safe bowl until dissolved. Microwave in 30-second intervals until the mixture thickens and appears jelly-like. This activates the starch to help the pesto cling to pasta.
- Combine Cornstarch with Pesto: Add the cornstarch jelly back into the food processor with the pesto and blend once more to fully combine and thicken the sauce.
- Finish the Pasta: Return the drained pasta to the warm pot. Pour the pesto sauce over and toss until the pasta is fully coated.
- Plate and Garnish: Serve the pesto-coated pasta on plates. Gently open each burrata ball by hand, season the inside with a pinch of salt and a drizzle of olive oil, then place atop the pasta. Sprinkle with crushed pistachios if desired, and serve immediately.
Notes
- Soaking burrata in warm water softens it and improves texture.
- Cornstarch is used instead of pasta water to better thicken pesto and help it adhere to pasta.
- Use high-quality olive oil for optimal flavor in pesto.
- You can substitute pappardelle with similar wide ribbon pastas like fettuccine.
- Crushed pistachios on top add crunchy texture and vibrant color contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg
