Pistachio Pesto Pasta with Burrata Recipe

If you are looking for a fresh, vibrant dish that feels both indulgent and wholesome, the Pistachio Pesto Pasta with Burrata Recipe is your new best friend in the kitchen. This pasta combines the creamy decadence of burrata cheese with a bright, nutty pistachio pesto that’s bursting with flavor and color. It’s a dish that delights the senses at every bite, offering a perfect balance of rich textures and herbal freshness that makes it ideal for a cozy dinner or an impressive meal with friends. Whether you’re a pesto lover or simply craving something a little different, this recipe is sure to become a favorite in your repertoire.

Ingredients You’ll Need

Every ingredient here plays a starring role in creating the fresh, lively character of this dish. From the tender pasta to the luxurious burrata and the uniquely flavorful pistachio pesto, these simple, quality items come together to make something truly memorable.

• 8 oz pappardelle pasta or similar: Wide ribbons of pasta that hold onto the pesto beautifully, giving every bite a burst of flavor.
• 8 oz burrata cheese (2 standard balls or 4 mini balls): Creamy and mild, burrata adds a rich, luscious texture that complements the pesto perfectly.
• Salt, to taste: Enhances all the natural flavors and balances the pesto.
• ~2 tablespoons crushed pistachios (optional, for topping): Adds delightful crunch and extra nutty flavor as a finishing touch.
• ~2 cups fresh basil leaves, packed (about 1 container of living basil): The fragrant heart of the pesto, giving it a fresh and aromatic lift.
• 1/4 cup shelled pistachios: The star nuts that create a unique twist on traditional pesto.
• 1/3 cup freshly grated Parmesan cheese: Adds savory depth and umami that makes the pesto rich and complex.
• 1/2 tablespoon freshly minced garlic: Gives a subtle spicy kick without overpowering the pesto.
• 1/2 teaspoon salt: Balances the pesto and brings out the other flavors.
• 1/4 teaspoon freshly cracked black pepper: Adds a gentle warmth and complexity.
• 1/3 cup olive oil (use high-quality oil if possible): Smooths out the pesto and adds luscious fruitiness.
• 1 teaspoon lemon juice: Brightens the pesto with a hint of citrusy zing.
• 1/4 cup warm water: Used to activate the cornstarch for perfect sauce consistency.
• 1 teaspoon cornstarch: Helps the pesto cling beautifully to the pasta for an even coating.

How to Make Pistachio Pesto Pasta with Burrata Recipe

Step 1: Warm the Burrata

Begin by gently warming your burrata cheese. Soak the cheese balls in a bowl of warm water as you prep the rest of the dish to bring out their creamy texture. Keep the water warm by refreshing it if necessary. This step ensures the burrata will have a soft, luscious consistency when plated alongside the pasta.

Step 2: Cook the Pasta

Boil a large pot of salted water and cook your pappardelle until just al dente according to the package instructions. Draining it at the perfect moment guarantees a slight bite that complements the luxurious sauce. Once ready, cover the pasta to keep it warm while you finish the pesto.

Step 3: Prepare the Pistachio Pesto Sauce

In a food processor or blender, combine the fresh basil leaves, shelled pistachios, Parmesan cheese, garlic, salt, and black pepper. Blend them until the mixture is finely chopped, scraping down the sides as needed to create a consistent base for the pesto.

Step 4: Add Liquids to Pesto

Pour in the lemon juice and begin to slowly drizzle the olive oil into the mixture while the processor runs, melding the ingredients into a rich, smooth pesto that’s both bright and nutty.

Step 5: Activate the Cornstarch

To help the pesto cling perfectly to the pasta, mix warm water with cornstarch in a microwave-safe bowl until it dissolves. Heat it in 30-second bursts until the mixture thickens into a jelly-like consistency. This little trick creates a luscious sauce texture that sticks to every strand of pasta beautifully.

Step 6: Combine Cornstarch with Pesto

Add the thickened cornstarch jelly back into your food processor and blend again. This final mixing step thickens and enriches your pesto, ensuring it coats the pasta evenly without becoming watery or heavy.

Step 7: Finish the Pasta

Return the drained pasta to the warm pot and pour the pesto over it. Toss everything gently but thoroughly until every ribbon of pasta gleams with that gorgeous green sauce.

Step 8: Plate and Garnish

Serve the pesto-coated pasta onto plates. Carefully open each warmed burrata ball, season the interior lightly with salt and drizzle with a little olive oil, then nestle them on top of the pasta. Finish with a sprinkle of crushed pistachios if you like an extra texture and nutty crunch.

How to Serve Pistachio Pesto Pasta with Burrata Recipe

Garnishes

Freshness and texture make a big difference here. Add a scattering of crushed pistachios for crunch, a drizzle of extra virgin olive oil for silkiness, and a few fresh basil leaves to echo the pesto’s aromatic brightness. A little twist of lemon zest can also add a lovely pop.

Side Dishes

This pasta pairs well with light, vibrant sides such as a crisp arugula salad with lemon vinaigrette or roasted cherry tomatoes to add some sweet acidity. Crusty bread is also fantastic for mopping up every last bit of that delicious pesto sauce.

Creative Ways to Present

Try serving individual portions in shallow bowls for a rustic, inviting look or create a beautiful sharing platter to bring everyone together. For a splash of color, add edible flowers or microgreens atop the burrata for an elegant restaurant-style presentation. It’s a dish that looks just as stunning as it tastes!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pistachio Pesto Pasta with Burrata Recipe in an airtight container in the refrigerator for up to two days. Keep the burrata separate if possible, as it’s best enjoyed fresh and may lose texture when refrigerated too long.

Freezing

Freezing the pesto sauce alone works well if you want to save time later. Spoon the pesto into an ice cube tray, freeze, and then transfer the cubes to a freezer bag. The pasta itself is best enjoyed fresh, as freezing can affect texture.

Reheating

Gently reheat the pasta on the stove with a splash of water or olive oil to loosen the sauce. Avoid microwaving the burrata; instead, bring it to room temperature or add fresh burrata when serving to maintain its creamy texture.

FAQs

Can I use other nuts instead of pistachios?

Absolutely! While pistachios give this pesto its unique flavor and color, walnuts or pine nuts can be used as substitutes. Each will bring a slightly different nutty profile but will still make a delicious pesto.

Is burrata cheese difficult to find?

Burrata can usually be found at well-stocked grocery stores or specialty cheese shops. If it’s unavailable, fresh mozzarella balls are a good alternative, though you’ll miss out on burrata’s creamy center.

Can I make this recipe vegan?

Yes! Swap out the Parmesan cheese for a vegan alternative or nutritional yeast, and replace burrata with a plant-based creamy cheese. Use olive oil generously to maintain richness.

How long does the pesto sauce keep?

The pistachio pesto sauce can be stored refrigerated in an airtight container for 3 to 4 days. Make sure to cover it with a thin layer of olive oil to help preserve its vibrant color and freshness.

What is the purpose of using cornstarch in this recipe?

The cornstarch is activated with warm water to create a gel that thickens the pesto. This helps the sauce cling evenly to the pasta, making every bite beautifully coated without a watery texture.

Final Thoughts

I can’t recommend the Pistachio Pesto Pasta with Burrata Recipe enough—it’s one of those dishes that feels like a celebration every time you make it. With its bright basil, nutty pistachios, and creamy burrata, it strikes the perfect harmony between comfort and elegance. Whether for a weeknight meal or a special occasion, this recipe will quickly become a cherished favorite you’ll return to again and again. Give it a go and savor every luscious, flavorful bite!

Pistachio Pesto Pasta with Burrata Recipe

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3.9 from 54 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Pistachio Pesto Pasta with Burrata is a vibrant, creamy Italian-inspired dish featuring homemade pistachio pesto tossed with pappardelle pasta and topped with luscious burrata cheese. The pistachio pesto offers a unique twist on the classic basil sauce, enhanced by a touch of garlic, parmesan, and lemon. The addition of cornstarch thickens the sauce perfectly to cling to the pasta, making each bite flavorful and satisfying. It’s a quick and elegant meal ready in just 25 minutes, ideal for a delicious weeknight dinner or special occasion.

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Ingredients

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Pasta and Cheese

• 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)

Pistachio Pesto

• ~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 tablespoon freshly minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/3 cup olive oil (use high-quality oil if possible)
• 1 teaspoon lemon juice

Cornstarch Gel

• 1/4 cup warm water
• 1 teaspoon cornstarch

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Instructions

1. Warm the Burrata: Drain the burrata balls and place them in a bowl of warm water to gently warm them while you prepare the rest of the recipe. Refresh the warm water if it cools to maintain temperature.
2. Cook the Pasta: Bring a large pot of salted water to a boil. When ready, add the pappardelle and cook according to package instructions until al dente. Drain the pasta and cover it to keep warm.
3. Prepare the Pistachio Pesto Sauce: In a food processor or blender, combine basil leaves, shelled pistachios, Parmesan cheese, garlic, salt, and black pepper. Blend until finely chopped, scraping down the sides as necessary to ensure even mixing.
4. Add Liquids to Pesto: Add lemon juice, then slowly drizzle in the olive oil while the processor runs, blending until the pesto is fully combined and smooth.
5. Activate the Cornstarch: In a microwave-safe bowl, dissolve the cornstarch in warm water. Microwave the mixture in 30-second intervals, stirring between, until it thickens to a jelly-like consistency, which helps the pesto cling better to the pasta.
6. Combine Cornstarch with Pesto: Add the thickened cornstarch gel back into the food processor with the pesto and blend again to fully incorporate and thicken the sauce.
7. Finish the Pasta: Return the drained pasta to the warm pot. Pour the pesto sauce over the pasta and toss thoroughly until every strand is coated evenly.
8. Plate and Garnish: Serve the pesto-coated pasta on plates. Gently open each burrata ball by hand, season the inside with a pinch of salt and a drizzle of olive oil, then place it atop the pasta. Sprinkle with crushed pistachios if desired, and serve immediately.

Notes

• The cornstarch gel is key to helping the pesto cling nicely to the pasta; do not skip this step.
• Using fresh basil and high-quality olive oil will greatly enhance the flavor of the pesto.
• If you prefer a nuttier crunch, lightly toast the shelled and crushed pistachios before adding to the pesto and as a garnish.
• For a gluten-free version, substitute pasta with gluten-free alternatives like rice or chickpea pasta.
• Burrata can be replaced with fresh mozzarella for a different but still creamy texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian