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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
