If you’re craving a pasta dish that balances creamy, nutty, and fresh flavors in one bowl, you’re going to fall head over heels for this Pistachio Pesto Pasta with Burrata Recipe. The vibrant pistachio pesto sauce brings a unique twist to traditional pesto, offering a luscious texture and rich taste that pairs beautifully with luxuriously soft burrata cheese. It’s an inviting dinner that feels both comforting and sophisticated, perfect for sharing with loved ones or treating yourself to something truly special.

Ingredients You’ll Need

The image shows a clear food processor bowl with a textured green mixture inside, resembling pesto sauce. The sauce layers the bottom of the bowl with a thick, slightly chunky consistency, showing bits of herbs and nuts. The sharp silver blades of the food processor stand upright in the center, contrasting with the vibrant green of the sauce. The clear bowl rests on a white marbled surface, adding a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet high-quality ingredients is the secret to nailing the Pistachio Pesto Pasta with Burrata Recipe. Each component plays a vital role: from the fresh basil that brightens the dish, to the pistachios that add an irresistible nuttiness, and of course, the creamy burrata that elevates the entire experience.

8 oz pappardelle pasta: Wide ribbons that hold onto every bit of the pesto sauce beautifully.
8 oz burrata cheese: Use 2 standard balls or 4 mini balls for the perfect creamy topping.
Salt: Essential for seasoning both pasta water and pesto to bring flavors to life.
~2 tablespoons crushed pistachios (optional): Adds a delightful crunch and a burst of color as a topping.
~2 cups fresh basil leaves: Use a packed container of living basil for maximum freshness and aroma.
¼ cup shelled pistachios: The star nut of the pesto, giving the sauce its distinctive flavor.
⅓ cup freshly grated Parmesan cheese: Adds sharp, salty depth to the pesto.
½ tablespoon freshly minced garlic: A little punch of spice that wakes up the sauce.
½ teaspoon salt: Balances the flavors in the pesto perfectly.
¼ teaspoon freshly cracked black pepper: Adds a subtle heat and complexity.
⅓ cup olive oil: Use high quality for the smoothest, richest pesto sauce.
1 teaspoon lemon juice: Brings bright acidity to balance the richness.
¼ cup warm water: Helps thin the pesto to a saucy, easy-to-toss consistency.
1 teaspoon corn starch: A sneaky trick to give the sauce a little silky body without heaviness.

How to Make Pistachio Pesto Pasta with Burrata Recipe

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions until al dente. The wide noodles are perfect because they generously catch the pesto, making each bite satisfying and flavorful. Drain the pasta, reserving about a half cup of pasta water for later use.

Step 2: Make the Pistachio Pesto Sauce

In a food processor, combine the fresh basil leaves, shelled pistachios, grated Parmesan, minced garlic, salt, and pepper. Pulse until roughly chopped. With the motor running, slowly drizzle in the olive oil, lemon juice, and warm water to create a smooth, creamy sauce. Finally, stir in the corn starch to gently thicken the mixture, giving the pesto a lovely, silky texture that clings to pasta.

Step 3: Toss Pasta with Pesto

Transfer the drained pappardelle back to the pot or a large mixing bowl. Add the pistachio pesto sauce and toss everything together until the pasta is beautifully coated. If the sauce feels too thick, add a little of the reserved pasta water to loosen it up and help everything blend seamlessly.

Step 4: Add Burrata and Garnish

Plate the pesto-coated pasta and tear the burrata evenly over the top so each spoonful has pockets of creamy cheese. For extra indulgence, sprinkle some crushed pistachios on top to add texture and a hint of crunch that contrasts wonderfully with the soft burrata.

How to Serve Pistachio Pesto Pasta with Burrata Recipe

A white round plate holds wide, flat pasta coated evenly in a bright green pesto sauce, with the pasta arranged in loose, soft folds forming a textured base layer. On top, a generous dollop of creamy white cheese sits in the center, with a smooth and slightly fluffy texture. The cheese is sprinkled with small, chopped pistachio nuts and drizzled with a light golden oil, adding a finishing touch. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like basil leaves or a light drizzle of high-quality olive oil make a lovely finishing touch. Crushed pistachios not only add a nutty crunch but also bring vibrant color, making your plate irresistible before the first bite.

Side Dishes

This dish pairs wonderfully with a simple arugula salad tossed in lemon vinaigrette, which cuts through the richness of the burrata and pesto. A crusty baguette is also perfect for soaking up any leftover sauce, turning the meal into a truly satisfying experience.

Creative Ways to Present

Try serving this Pistachio Pesto Pasta with Burrata Recipe in individual shallow bowls with burrata placed right in the center like a creamy mountain. Garnish with microgreens or edible flowers for an elegant touch that’s sure to impress guests and make your meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Keep leftover pesto pasta and burrata in separate airtight containers in the refrigerator. Burrata is best enjoyed fresh but can be stored wrapped for up to two days. The pasta with pesto will keep nicely for up to three days without losing its vibrant flavor.

Freezing

While the pesto sauce can be frozen in a sealed container or ice cube trays for up to 2 months, the burrata cheese does not freeze well due to its delicate texture. It’s best to add fresh burrata after thawing and reheating your pasta.

Reheating

Gently warm the pesto pasta in a skillet over low heat, stirring frequently, and add a splash of water or olive oil to help loosen the sauce as it heats through. Once warmed, top with fresh burrata to enjoy the full creamy effect.

FAQs

Can I use a different type of pasta?

Absolutely! Although pappardelle is ideal for its wide ribbons, you can use fettuccine, linguine, or even a short pasta like penne if you prefer. Just make sure it holds the sauce well.

Is pistachio pesto gluten-free?

Yes, this Pistachio Pesto Pasta with Burrata Recipe is naturally gluten-free if you choose gluten-free pasta. The pesto itself contains no gluten ingredients.

How fresh should the basil be for the pesto?

Very fresh basil makes all the difference here. Using living or freshly picked basil ensures the pesto will have a bright green color and vibrant flavor.

Can I make the pesto ahead of time?

Yes! You can prepare the pistachio pesto up to 2 days in advance and keep it refrigerated. Give it a good stir and add a little olive oil before using, as it may thicken upon sitting.

What’s the best way to serve burrata on pasta?

Tear the burrata into chunks and place it on top of warm pasta just before serving. The heat gently softens the cheese, creating luscious pockets of cream that mingle beautifully with the pesto.

Final Thoughts

This Pistachio Pesto Pasta with Burrata Recipe truly feels like a culinary hug on a plate—rich, comforting, and packed with flavor that’s anything but ordinary. Whether you’re cooking for company or just treating yourself after a long day, this dish will never disappoint. Give it a try, and watch how those vibrant colors and fresh tastes bring a little extra joy to your table.

Pistachio Pesto Pasta with Burrata Recipe