If you’re craving something fresh, indulgent, and packed with flavor, you absolutely need to try this Pistachio Pesto Pasta with Burrata Recipe. It’s one of those dishes that feels fancy but comes together pretty quickly, and trust me, the creamy burrata paired with that nutty pistachio pesto is nothing short of dreamy. I love how the pesto has this vibrant green color and a silky texture thanks to a little trick I’ll share, making every bite feel special. Stick with me here, because once you make this, it’ll become a go-to in your kitchen!

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Why You’ll Love This Recipe

Creamy Burrata Finish: The burrata adds a luscious, velvety richness that melts right into the pasta, making every forkful irresistible.
Unique Pistachio Pesto: Swapping pine nuts for pistachios gives the pesto a pleasantly unexpected nuttiness and depth.
Simple Yet Sophisticated: It looks and tastes gourmet but really comes together in under 30 minutes, perfect for weeknights or guests.
Perfect Pasta Coating: Using a corn starch jelly instead of pasta water ensures an ultra-smooth, clingy sauce that hugs every noodle beautifully.

Pistachio Pesto Pasta with Burrata Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient plays a special role here, from fresh basil providing that unmistakable herbaceous pop to the creamy burrata that finishes the dish. A quick tip: using high-quality olive oil really elevates the pesto’s flavor, so don’t skimp there.

Pistachio Pesto Pasta with Burrata Recipe - Ingredients

Pappardelle pasta: I love wide noodles for this recipe because they scoop up the pesto sauce better, but feel free to use fettuccine or linguine if pappardelle isn’t available.
Burrata cheese: Using fresh burrata makes all the difference—its creamy center adds unbelievable richness. Soaking it in warm water before serving softens it perfectly.
Fresh basil leaves: Freshness is key here. I usually grab a container of living basil from the store for supreme flavor and convenience.
Shelled pistachios: Look for unsalted pistachios to keep control of the saltiness in your pesto.
Parmesan cheese: Freshly grated is essential for that nutty, salty punch.
Garlic: Fresh minced garlic adds that classic bite—don’t substitute with powders for best results.
Salt and black pepper: Seasoning elevates all the other flavors, so taste as you go.
Olive oil: Use a fruity, high-quality extra virgin for that peppery, fragrant finish.
Lemon juice: Adds brightness, balancing all the richness comfortably.
Corn starch: This is my secret for a perfectly thick, silky pesto that clings to pasta better than just adding starchy pasta water.
Warm water: Used to activate the corn starch into a jelly that’s stirred into the pesto.
Optional crushed pistachios: A sprinkle on top adds delightful crunch and color.

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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 making this recipe my own, depending on the season or what’s in the fridge. The wonderful thing is how flexible it is—you can swap greens or nuts and still end up with a delicious dinner.

Nut substitution: I once tried walnuts instead of pistachios for a moodier flavor, which was delicious, but the pistachios bring that subtle sweetness I prefer.
Greens swap: When basil is out of season, blending in fresh spinach or arugula works, although the flavor shifts slightly.
Vegan option: Omit the Parmesan and burrata, and try a vegan cheese alternative or nut-based ricotta to keep that creamy vibe.
Spicy twist: Add a pinch of red pepper flakes to the pesto if you like a little heat.

How to Make Pistachio Pesto Pasta with Burrata Recipe

Step 1: Prep the Burrata and Pasta Water

Start by draining your burrata balls and placing them in a bowl of warm water while you cook the rest of the dish. I’ve found that this little soak gently warms the cheese, making it extra creamy when you serve it. If the water cools down before you’re ready to serve, just swap it out for fresh warm water. Meanwhile, bring a large pot of salted water to a boil for the pasta — seasoning the water well is key since this is the first seasoning stage for your noodles.

Step 2: Make the Pistachio Pesto Sauce

In your food processor, combine the basil, pistachios, Parmesan, freshly minced garlic, salt, and pepper. Pulse until everything is finely chopped and starts to come together, scraping down the bowl as needed to get an even blend. Then, add the lemon juice and slowly drizzle in the olive oil with the processor running to emulsify the sauce. This method helps keep a smooth, rich texture. The magic here is adding a corn starch “jelly” instead of relying on pasta water to thicken the pesto — it makes the sauce cling to your pasta in the best way possible. To do this, mix the corn starch with warm water and microwave it in 30-second bursts until it has a thick, jelly-like consistency. Finally, stir this jelly into your pesto and give it one last blend to combine.

Step 3: Cook the Pasta and Combine

Cook your pasta according to the package directions until al dente, then drain it and return it to the pot while it’s still warm. Pour your luscious pesto sauce over the pasta, toss gently but thoroughly to coat every strand, and then transfer to serving plates.

Step 4: Plate and Dress with Burrata

Gently tear open the burrata balls with your hands over the pasta, revealing that creamy center. I like to season the inside lightly with a pinch of salt and a drizzle of olive oil before placing it on top. For added texture, sprinkle a few crushed pistachios over everything and serve immediately while the burrata is silky and warm.

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Pro Tips for Making Pistachio Pesto Pasta with Burrata Recipe

Warm Burrata: Soaking burrata in warm water not only softens it but helps it to spread more easily and melt slightly on contact with warm pasta.
Corn Starch Trick: Using corn starch jelly instead of pasta water creates a silkier pesto that adheres beautifully without watering down the flavor.
Fresh Basil Matters: Always opt for fresh basil over dried—this will give your pesto vibrant color and unbeatable freshness.
Don’t Overblend: Keep an eye on texture when processing the pesto; overblending can turn it into an oily mess instead of a creamy sauce.

How to Serve Pistachio Pesto Pasta with Burrata Recipe

Pistachio Pesto Pasta with Burrata Recipe - Serving

Garnishes

I always top my pasta with crushed pistachios for a pleasant crunch and extra nutty punch. Sometimes, a light drizzle of good quality olive oil and a few fresh basil leaves on top add a fresh, aromatic touch that makes the dish pop visually and flavor-wise.

Side Dishes

This pasta pairs beautifully with a crisp green salad—think peppery arugula with lemon vinaigrette—or simple roasted veggies like zucchini and cherry tomatoes. Garlic bread or a warm crusty loaf can also soak up any leftover pesto, so I usually make sure to have that on hand.

Creative Ways to Present

For dinner parties, I like serving the pasta in shallow bowls and nestling a torn burrata ball on top like a little edible crown. Adding edible flowers or microgreens adds festive color and makes the dish feel Instagram-worthy. You can even twirl pasta nests onto plates for an elegant look that everyone loves.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the pasta and pesto sauce separately from the burrata in airtight containers in the fridge to keep things fresh. That way, the burrata stays creamy and fresh until you’re ready to enjoy it again.

Freezing

I don’t recommend freezing the burrata cheese since it can lose its texture, but you can freeze the pistachio pesto sauce on its own. Just portion it into an ice cube tray for easy thawing later.

Reheating

Reheat the pesto pasta gently in a skillet over medium-low heat, adding a splash of water or olive oil if it seems dry. Then, add fresh burrata right before serving to keep it soft and creamy—never reheat the burrata itself!

FAQs

Can I use other types of cheese instead of burrata?

Absolutely! While burrata adds a luxurious creaminess, you can substitute fresh mozzarella for a milder texture or ricotta for a creamy and mild alternative. Just keep in mind the unique texture of burrata is hard to replicate exactly.
Why do you use corn starch in this Pistachio Pesto Pasta with Burrata Recipe?

Great question! I discovered that corn starch creates a thicker, silkier sauce that clings perfectly to the pasta, unlike traditional pesto which sometimes slips off easily. This trick really makes the dish more satisfying and less watery.
Can I make this recipe ahead of time?

You can prep the pesto sauce a day in advance and keep it chilled, but I recommend assembling the pasta and burrata just before serving for the best texture and flavor.
What pasta works best for pistachio pesto?

I prefer wider pasta like pappardelle or fettuccine because the pesto sauce clings nicely to their surfaces. Thin pastas can work too, but they don’t hold onto the sauce quite as well.
Is this recipe suitable for people with nut allergies?

Since pistachios are the star ingredient in the pesto, this recipe is not suitable for those with nut allergies. If you want a nut-free version, you could try substituting the pistachios with sunflower seeds or pumpkin seeds, but be aware the flavor will change.

Final Thoughts

I absolutely love how this Pistachio Pesto Pasta with Burrata Recipe comes together with such straightforward steps yet delivers big on flavor and texture. When I first whipped this up, my family went crazy for the creamy, nutty pesto paired with the soft, oozy burrata. It’s one of those recipes that feels special enough for guests but easy enough for a weeknight treat. If you’re looking for a fresh, vibrant pasta dish to impress yourself and anyone lucky enough to share it, give this a go. I promise you’ll want to make it again and again!