Pistachio Pesto Pasta with Burrata Recipe
This Pistachio Pesto Pasta with Burrata is a fresh and flavorful pasta dish featuring a vibrant homemade pistachio pesto sauce, creamy burrata cheese, and a perfect balance of herbs, nuts, and cheese. The pesto is enhanced with a unique cornstarch jelly to help it cling beautifully to the pappardelle pasta, making every bite rich and delightful. Ready in just 25 minutes, it’s an elegant yet easy meal perfect for a weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Cheese
- 8 oz pappardelle pasta (or similar)
- 8 oz burrata cheese (2 standard balls or 4 mini balls)
- Salt – as needed for pasta water and seasoning
- ~2 tbsp crushed pistachios (optional, for topping)
Pesto 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 tbsp freshly minced garlic
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/3 cup olive oil (preferably high quality)
- 1 tsp lemon juice
- 1/4 cup warm water
- 1 tsp corn starch
Instructions
- Warm the Burrata: Drain the burrata balls and place them in a bowl of warm water to gently warm while preparing the rest of the dish. Replace the water as needed to keep it warm.
- Cook the Pasta: Bring a large pot of salted water to a boil. When the pesto is nearly finished, add the pappardelle and cook according to package directions until al dente. Drain the pasta and cover to keep warm until ready to combine with pesto.
- Make the Pistachio Pesto Sauce: In a food processor or blender, combine the fresh basil leaves, shelled pistachios, grated Parmesan cheese, minced garlic, salt, and freshly cracked black pepper. Blend until the mixture is finely combined, scraping down the sides as needed.
- Add Lemon and Olive Oil: Add the lemon juice to the food processor. With the processor running, slowly drizzle in the olive oil until fully incorporated and smooth.
- Prepare Cornstarch Jelly: In a microwave-safe bowl, mix the warm water with cornstarch until dissolved. Microwave in 30-second intervals, stirring each time, until the mixture thickens into a jelly-like consistency.
- Combine Jelly with Pesto: Add the cornstarch jelly to the pesto and pulse once more in the food processor to evenly blend and help the pesto cling to the pasta.
- Toss Pasta with Pesto: Return the drained pasta to the warm pot and pour the finished pesto sauce over it. Mix thoroughly to coat all pasta strands with the pesto.
- Serve with Burrata: Plate the pesto-coated pasta. Gently tear open each burrata ball, season the inside with a pinch of salt and a drizzle of olive oil, then top the pasta with the burrata. Sprinkle with crushed pistachios if desired, and serve immediately for the best flavor and texture.
Notes
- Soaking burrata in warm water gently warms the cheese and improves the texture when served.
- Using cornstarch jelly instead of pasta water ensures a more consistent pesto sauce that clings better to the pasta.
- If pappardelle pasta is unavailable, other broad, flat pasta like fettuccine works well.
- Use high-quality olive oil and fresh basil for the best flavor.
- Crushed pistachios on top add a delightful crunch and enhance the pistachio flavor.
- The dish is best eaten immediately after assembling to enjoy the creamy burrata and fresh pesto flavors.
