Pistachio Pesto Pasta with Burrata Recipe
This Pistachio Pesto Pasta with Burrata is a vibrant and creamy Italian-inspired dish that combines fresh basil and rich pistachios in a homemade pesto sauce. Tossed with pappardelle pasta and topped with luscious burrata cheese and optional crushed pistachios, this recipe offers a delightful balance of flavors and textures, perfect for a comforting yet elegant meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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 corn starch
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving a small cup of pasta water for the sauce if needed.
- Prepare the Pistachio Pesto: In a food processor or blender, combine fresh basil leaves, shelled pistachios, freshly grated Parmesan cheese, minced garlic, salt, and black pepper. Pulse several times until roughly chopped and combined.
- Incorporate Liquids: With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture forms a smooth and creamy sauce. If the pesto feels too thick, gradually add warm water until the desired consistency is reached.
- Thicken the Sauce: In a small bowl, mix the corn starch with a little warm water to make a slurry. Heat the pesto gently in a pan over low heat and stir in the corn starch slurry. Cook for 2-3 minutes, stirring constantly, until the sauce slightly thickens, then remove from heat.
- Toss Pasta with Pesto Sauce: Add the cooked pasta to the pan with the pistachio pesto sauce. Toss gently to coat each strand evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Plate and Garnish: Divide the pesto-coated pasta among serving plates. Top each portion with pieces or whole balls of burrata cheese. Sprinkle crushed pistachios on top if desired for added texture and flavor.
- Serve Immediately: Serve the Pistachio Pesto Pasta with Burrata warm for the best taste and creaminess from the cheese.
Notes
- If burrata is unavailable, fresh mozzarella can be used as a substitute, though the creamy center of burrata adds a special touch.
- Use high-quality olive oil to enhance the pesto flavor.
- Adjust the garlic and lemon juice quantities to taste based on preference.
- The corn starch helps to thicken the pesto sauce for better coating on pasta.
- Crushed pistachios topping adds a nice crunchy texture and visual appeal but is optional.
