Description
This Pistachio Pesto Pasta with Burrata is a vibrant and creamy Italian-inspired dish combining rich burrata cheese with a fresh, nutty pistachio basil pesto. The pesto is uniquely thickened with cornstarch for better cling and texture, perfectly coating tender pappardelle pasta. Topped with crushed pistachios and a delicate drizzle of olive oil, this recipe delivers a gourmet meal that’s easy to make and bursting with flavor.
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 (approximately 1 container of living basil)
- ¼ cup shelled pistachios
- ⅓ cup freshly grated Parmesan cheese
- ½ tablespoon freshly minced garlic
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup olive oil (preferably high quality)
- 1 teaspoon lemon juice
- ¼ cup warm water
- 1 teaspoon cornstarch
Instructions
- Soak Burrata: Drain the burrata balls and soak them in a bowl of warm water to gently warm them up. Replace the water as needed to keep it warm while preparing the rest of the dish.
- Boil Pasta: Bring a large pot of salted water to a boil. Once the pesto is nearly ready, cook the pasta according to package directions. Drain and cover to keep warm.
- Prepare Pistachio Pesto Sauce: In a food processor or blender, combine basil, pistachios, Parmesan cheese, garlic, salt, and pepper. Blend until very finely combined, scraping down sides as necessary.
- Add Lemon Juice and Olive Oil: Add lemon juice to the food processor. While it runs, slowly drizzle in olive oil until pesto is fully emulsified.
- Activate Cornstarch: Mix warm water and cornstarch in a microwave-safe bowl until dissolved. Microwave in 30-second intervals until the mixture thickens into a jelly-like consistency.
- Finish Pesto: Add the cornstarch jelly to the pesto and blend once more to fully combine and thicken the sauce for better pasta adherence.
- Combine Pasta and Pesto: Return drained pasta to the warm pot. Pour the pesto over the pasta and toss thoroughly to coat.
- Plate and Garnish: Serve pasta into dishes. Gently open each burrata ball and place over pasta. Season the burrata interiors with a pinch of salt and a drizzle of olive oil. Optionally sprinkle with crushed pistachios for extra texture and flavor. Serve immediately.
Notes
- Warming the burrata in warm water helps soften it for a creamier texture when served.
- Adding cornstarch to the pesto helps it cling better to the pasta compared to traditional pesto with pasta water.
- Use high-quality olive oil and fresh basil for the best flavor impact.
- If shelled pistachios are unavailable, unsalted roasted pistachios can be substituted.
- This dish is best served immediately for optimal burrata creaminess and fresh pesto flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 560
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 30 mg
