Al dente pasta with basil pesto, creamy burrata, and fresh cherry tomatoes for an indulgent Italian dish.
# What you'll need:
→ Pasta
01 - 14 oz dried spaghetti or linguine
02 - 1 tablespoon kosher salt for boiling water
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 2 garlic cloves
05 - 1/3 cup pine nuts
06 - 2/3 cup freshly grated Parmesan cheese
07 - 1/2 cup extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon
→ Finishing & Topping
11 - 2 balls (about 9 oz total) fresh burrata cheese
12 - 1/2 cup cherry tomatoes, halved
13 - Fresh basil leaves for garnish
14 - Freshly ground black pepper to taste
# Method:
01 - Fill a large pot with water, add kosher salt, and bring to a boil. Add pasta and cook until al dente following package directions. Reserve 1/2 cup of pasta water, then drain.
02 - In a food processor, combine basil leaves, garlic, pine nuts, Parmesan, olive oil, sea salt, black pepper, and lemon juice. Process until a smooth, cohesive sauce forms, scraping down the sides as needed.
03 - Return drained pasta to the pot. Add the pesto and a splash of reserved pasta water. Toss thoroughly until the pasta is evenly coated and silky, adjusting consistency with additional water if necessary.
04 - Transfer the pesto-coated pasta onto serving plates. Tear burrata balls by hand and arrange over each portion.
05 - Garnish with cherry tomato halves and fresh basil. Drizzle extra-virgin olive oil and finish with freshly ground black pepper. Serve promptly while burrata remains cool and creamy.
