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Pistachio Pesto Pasta with Burrata & Cherry Tomatoes Recipe

Pistachio Pesto Pasta with Burrata & Cherry Tomatoes Recipe
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★★★★★

5 from 15 reviews

A vibrant and creamy Pistachio Pesto Pasta with fresh burrata cheese and juicy cherry tomatoes, garnished with toasted pistachios and basil. This flavorful Italian-inspired dish combines nutty pesto with al dente pasta for a deliciously satisfying meal.

Ingredients

Scale

Pasta

  • 12 oz rigatoni, fusilli, or spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 ball fresh burrata
  • ¼ cup toasted pistachios (for topping)
  • Fresh basil for garnish

Pistachio Pesto

  • ½ cup shelled pistachios
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • ½ cup olive oil
  • ¼ cup Parmesan cheese
  • Juice of ½ lemon
  • Salt & pepper, to taste

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, following package directions. Reserve ½ cup of the pasta water before draining the pasta.
  2. Make Pistachio Pesto: In a blender or food processor, combine shelled pistachios, fresh basil leaves, garlic cloves, Parmesan cheese, lemon juice, salt, and pepper. Slowly add olive oil while blending until the mixture is smooth and creamy.
  3. Toss Pasta with Pesto: While the pasta is still hot, toss it with the pistachio pesto. Add a splash of the reserved pasta water to achieve a creamy consistency that evenly coats the pasta.
  4. Add Cherry Tomatoes: Gently fold in the halved cherry tomatoes or arrange them on top of the pasta to add freshness and a burst of color.
  5. Assemble and Garnish: Transfer the pasta to a serving bowl and place the burrata ball in the center. Drizzle lightly with olive oil and sprinkle with black pepper. Top with toasted pistachios and fresh basil leaves for garnish.
  6. Serve: Serve immediately. Encourage guests to gently tear the burrata over the pasta to combine creamy cheese with the nutty pesto and juicy tomatoes for a delightful bite.

Notes

  • Use high-quality burrata for the creamiest texture.
  • To toast pistachios, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant.
  • Pasta water helps the pesto cling better to the pasta and improves sauce creaminess.
  • Substitute Parmesan with a vegetarian hard cheese if desired.
  • This dish is best served fresh but can be refrigerated and gently reheated.

Nutrition

Keywords: pistachio pesto, pasta, burrata, cherry tomatoes, Italian, vegetarian, easy dinner, nutty pesto

Find it online: https://maicook.com/pistachio-pesto-pasta-with-burrata-and-cherry-tomatoes-recipe/