Save to Pinterest This vibrant pesto pasta with burrata is my favorite answer to craving something both elegant and easy. The silky pesto clings to every strand of pasta and the creamy burrata melts gently over the top for pure Italian comfort (perfect for a quick weeknight dinner that feels totally special).
I remember the first time I served this at a backyard dinner party Each guest’s face lit up as the burrata burst open and mingled with the hot pasta Now it is my go to for effortless entertaining and feel good weeknights
Ingredients
- Pasta: about 400 grams dried spaghetti or linguine Aim for bronze cut pasta which holds sauce better and always check for a slight golden color for quality
- Kosher salt for pasta water: Salt is essential to infuse the bland pasta with flavor from within
- Fresh basil leaves: 60 grams or 2 cups Choose bright green leaves without dark spots for the freshest flavor
- Garlic: 2 cloves Use firm unblemished cloves for the most aromatic pesto
- Pine nuts: 50 grams or about a third cup Look for pale golden nuts for sweetness and toast lightly to deepen the taste
- Parmesan cheese: 60 grams freshly grated Authentic Parmigiano Reggiano gives the best nutty richness
- Extra virgin olive oil: 120 ml or half cup Go for fruity Italian oil if you can for the silkiest pesto
- Sea salt and black pepper: enhances all the other flavors Use flaky salt and freshly cracked pepper for best results
- Lemon juice: half a lemon Just squeezed this wakes up the flavors and keeps the green color bright
- Burrata cheese: 2 balls about 250 grams total Look for cheese with a firm outer skin and creamy center for that luscious top
- Cherry tomatoes: about half cup halved These bring juicy bursts of sweetness and color
- Fresh basil leaves for garnish: They lift the aroma and make each serving shine
- Freshly ground black pepper: for a last hit of spice right before serving
Instructions
- Bring Water to a Boil:
- Fill a large pot with water and add the kosher salt Bring to a rolling boil over high heat so the pasta cooks evenly and absorbs enough salt for flavor
- Cook the Pasta:
- Add the pasta to the boiling water Stir immediately to prevent sticking and cook until al dente Check two minutes before the package suggests and taste The pasta should be firm but not chalky Reserve half a cup of the cooking water before draining
- Prepare the Pesto:
- As the pasta cooks combine the basil garlic pine nuts Parmesan olive oil salt pepper and lemon juice in a food processor Blend until completely smooth Scrape down the sides to ensure no chunks remain The pesto should be fluid and bright green
- Coat the Pasta:
- Return the drained pasta to the still warm pot Pour over all the pesto and a splash of reserved pasta water Toss vigorously using tongs until each strand is evenly coated Add more pasta water as needed until the sauce feels glossy and silky
- Plate with Burrata:
- Divide pasta among serving bowls Tear the burrata with your hands and gently nestle generous chunks on each plate Do not worry if it looks rustic The outside will hold little pockets of creamy inside
- Top and Finish:
- Scatter cherry tomato halves and more fresh basil over each plate Drizzle a little olive oil on top and finish with a shower of cracked black pepper Serve right away While the pasta is steamy the burrata stays cool and dreamy
Save to Pinterest Pine nuts are my not so secret love in this pesto Each time I toast them their aroma fills my kitchen and brings back memories of helping my grandmother pick fresh basil from her garden for Sunday lunch There is something nostalgic about the classic basil pine nut duo that just feels like home
Storage Tips
Store leftover pesto pasta in an airtight container in the fridge for up to two days but keep burrata separate until ready to eat The fresh cheese is best served immediately or within a few hours Cold pasta can be revived with a little hot water or microwave but do not reheat the burrata as it will lose its creaminess
Ingredient Substitutions
If you run out of pine nuts swap in walnuts cashews or pistachios for a new twist Parmesan can be replaced with pecorino for extra tang and gluten free pasta works well to keep this dish friendly for sensitive eaters Baby spinach or arugula leaves can stretch the basil if you do not have enough herb on hand
Serving Suggestions
This dish is perfect as a standalone main for lunch or a casual dinner Add a crisp green salad and some crusty bread Fresh arugula or a lemony vinaigrette also pairs beautifully For drinks a bright Italian white wine always lifts the flavors
Cultural Historical Context
Pesto alla Genovese has ancient roots in Liguria a region in northwest Italy where basil flourishes It has always been about maximizing flavor from local herbs nuts and cheese Today pairing pesto with burrata brings classic north Italian flavors together with the irresistible creaminess loved in the south making this pasta a true Italian fusion
Seasonal Adaptations
Switch out cherry tomatoes for slow roasted fall squash or blanched asparagus in the spring Try sun dried tomatoes during winter when fresh are lacking flavor If basil is not in season blend in some parsley and a hint of mint for a new take I always like to keep a stash of frozen basil cubes to pull this off any time of year
Success Stories
Everyone I have served this pasta to has asked for the recipe My friend Sara once said it felt like summer sunshine in a bowl The combination of herby pesto and cool rich burrata manages to delight both adults and kids every single time
Freezer Meal Conversion
While freshly made pesto is unbeatable you can freeze just the pesto in small containers for up to three months Thaw overnight and toss with hot pasta just before serving Do not freeze the pasta and burrata assembled as the cheese will lose texture
Save to Pinterest The moment you serve this pesto pasta with burrata expect smiles and empty bowls It is truly the easiest way to bring fresh Italian comfort to any table (and your tastebuds will thank you)
Common Recipe Questions
- → What pasta type works best here?
Dried spaghetti or linguine are ideal for holding the creamy pesto sauce and burrata topping.
- → Can I use store-bought pesto?
Yes, but fresh homemade pesto will deliver brighter flavor and aroma in your dish.
- → Is burrata necessary, or can I substitute?
Burrata offers a rich, creamy finish, but fresh mozzarella or ricotta can be used for similar results.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the rich cheese and basil notes.
- → Are there nut-free pesto options?
Swap pine nuts with sunflower seeds or simply omit nuts for a safe alternative without sacrificing taste.
- → How can I add more vegetables?
Roasted zucchini, bell peppers, or even arugula make excellent additions for extra nutrition and flavor.