Description
Indulge in the creamy, nutty goodness of Pistachio Pesto Pasta with Burrata. This dish combines the richness of burrata cheese with a vibrant pistachio pesto, creating a flavor-packed meal that is sure to impress.
Ingredients
Scale
Pasta:
- 8 oz pappardelle pasta (or similar)
- Salt
Pistachio Pesto:
- ~2 cups fresh basil leaves, packed
- 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
- 1 tsp lemon juice
- 1/4 cup warm water
- 1 tsp corn starch
Additional:
- 8 oz burrata cheese
- ~2 tbsp crushed pistachios (optional, for topping)
Instructions
- Soak Burrata: Drain the burrata balls and soak them in warm water to warm them up.
- Cook Pasta: Boil salted water and cook pasta per package directions.
- Prepare Pistachio Pesto Sauce: Blend basil, pistachios, Parmesan, garlic, salt, and pepper. Add lemon juice and drizzle in oil. Mix warm water and corn starch separately, then add to the pesto and blend.
- Finish the Pasta: Drain cooked pasta, toss with pesto sauce, and plate. Top with burrata, salt, olive oil, and crushed pistachios. Serve.
Notes
- For burrata, you can use 2 standard balls or 4 mini balls.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg
