Pesto Pasta with Burrata

This Pesto Pasta with Burrata is the ultimate quick comfort meal that feels like an Italian restaurant treat in your own kitchen Each forkful is filled with bright basil notes creamy cheese and a hint of zesty lemon making it both elegant and effortless to prepare Whether you are hosting friends or just need a weeknight dinner that sparks joy this recipe always delivers flavor and satisfaction

The first time I brought this to a picnic everyone went for seconds and now it is my go to dish whenever I want something impressive yet stress free

Ingredients

• Dried spaghetti or linguine: This is your base Make sure to choose a pasta made with durum wheat for the best chewy bite
• Kosher salt: Seasoning the pasta water well is crucial for flavor in every noodle
• Fresh basil leaves: Pick bright green firm leaves for maximum aroma
• Garlic: Use plump fresh cloves for the zestiest taste
• Pine nuts: Creamy and delicate Pine nuts can be pricey so look for plump pale ones in vacuum sealed packaging
• Freshly grated Parmesan cheese: The better the cheese the deeper the flavor Grate it fresh for best results
• Extra-virgin olive oil: Choose fruity Italian or Spanish brands for a rich pesto
• Sea salt and freshly ground black pepper: Brings out all the other flavors Go for flaky sea salt if you can
• Lemon juice: Just squeezed for brightness and balance
• Fresh burrata cheese: Make sure it is cold and the outside is smooth with a slightly loose center It should feel heavy for its size
• Cherry tomatoes: Choose ripe tomatoes that feel firm yet give slightly under pressure
• Fresh basil leaves: For that final pop of color and taste
• Freshly ground black pepper: Adds a finishing touch just before serving

Instructions

Cook the Pasta:

Fill a large pot with water and bring it to a rolling boil Stir in the kosher salt until fully dissolved Add the dried spaghetti or linguine and gently stir to avoid clumping Cook according to package directions checking about a minute before the shortest time for that ideal al dente texture Scoop out about half a cup of pasta water before draining

Prepare the Pesto:

In a food processor combine the fresh basil cloves of garlic and pine nuts Pulse a few times until everything is roughly chopped Add the Parmesan cheese and pulse again While the machine is running slowly drizzle in the olive oil until you get a creamy green paste Scrape down the sides tasting as you go Add the sea salt and black pepper along with a squeeze of lemon juice Give it one final blitz The texture should be thick but easily spreadable

Combine Pasta and Pesto:

Tip the drained pasta back into the pot or a large bowl Spoon over all of the pesto and add a splash of the reserved pasta water Toss vigorously with tongs or two large forks The starch in the water helps the sauce stick making the pasta glossy and luscious If it seems too thick add another splash of pasta water

Plate and Add Burrata:

Divide the sauced pasta among serving dishes Take the fresh burrata and gently tear each ball in half or quarters Arrange it over the hot pasta letting the coolness of the cheese provide a dramatic creamy effect

Top with Tomatoes and Basil:

Scatter the halved cherry tomatoes over the top along with a few more fresh basil leaves For that restaurant style finish add an olive oil drizzle and a grind of black pepper right before serving

Serve Immediately:

Get the plates to the table while the pasta is steaming and the burrata is still decadently cool against the warmth of the noodles

Save

My favorite ingredient is always the burrata I remember my first trip to Rome tasting fresh creamy burrata and thinking it was like mozzarella’s elegant cousin Now every time I serve this at family gatherings someone asks for the name of the cheese so they can buy it themselves

Storage Tips

Let leftover pasta cool before packing in airtight containers Refrigerate for up to two days Always store burrata separately if possible to preserve its creaminess Pasta can be briefly reheated in the microwave or tossed in a pan with a splash of water

Ingredient Substitutions

If pine nuts are too pricey use walnuts for a slightly earthier taste or pistachios for a sweet twist No burrata on hand Swap in torn mozzarella or fresh ricotta Try whole wheat or gluten free pasta for dietary needs

Serving Suggestions

This pasta goes perfectly with a crisp leafy salad and a drizzle of extra olive oil I love serving it with grilled bread to scoop up every drop of sauce A chilled glass of white wine ties it all together

Cultural and Seasonal Context

Pesto alla Genovese comes from Liguria in northwest Italy where basil grows abundantly Burrata hails from southern Italy bringing a north meets south Italian flavor to one bowl In summer use peak season basil and tomatoes In cooler months add roasted vegetables for heartiness

Seasonal Adaptations

Toss in roasted asparagus or peas in spring Use sun dried tomatoes in winter for a punch of flavor Add sautéed zucchini in late summer for a richer base

Success Stories

Friends always request this recipe after dinner and even pasta skeptics are won over by the creamy burrata Kids love tearing the delicate cheese over their own bowls creating excitement at the table

Freezer Meal Conversion

This dish tastes best fresh but pesto itself can be made ahead and frozen in small jars Thaw it in the fridge overnight then toss with hot pasta for a close to fresh experience Save adding burrata until just before serving for the best texture

Save

Serve this pasta immediately so the burrata stays creamy and fresh For an extra special touch add a bit more basil just before bringing it to the table

Kitchen Tips & Answers

→ What type of pasta works best?

Dried spaghetti or linguine offer the ideal texture for holding vibrant pesto sauce and pairing with creamy burrata.

→ Can I substitute pine nuts?

Yes, pistachios or walnuts can be used for a flavorful twist; adjust quantities to taste for proper texture.

→ How do I keep the burrata creamy?

Serve the burrata cold over warm pasta to maintain its luscious texture and contrast.

→ Is this dish gluten-free?

Use gluten-free pasta and check labels on other ingredients to adapt for gluten sensitivity.

→ How can I add extra flavor?

Roasted vegetables, such as zucchini or bell pepper, blend well and enhance taste and nutritional value.

→ What wine pairs well?

A crisp Sauvignon Blanc or Pinot Grigio complements the fresh flavors of pesto and burrata beautifully.