If you are searching for a vibrant and utterly delicious meal, look no further than this Pistachio Pesto Pasta with Burrata Recipe. It perfectly balances rich, creamy burrata with a bright, nutty pistachio pesto that clings beautifully to tender pappardelle noodles. This dish brings together fresh basil, salty Parmesan, and a touch of zesty lemon, creating an unforgettable flavor harmony that is both comforting and elegant. Whether perfect for a casual weeknight dinner or impressing guests, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this Pistachio Pesto Pasta with Burrata Recipe lies in its simplicity and how each ingredient plays an essential role. From the creamy burrata adding luscious texture to the fresh basil infusing vibrant green color, every component contributes to a well-rounded dish full of flavor and charm.
- 8 oz pappardelle pasta or similar: A wide, flat pasta perfect for holding onto the pesto sauce.
- 8 oz burrata cheese (2 standard balls or 4 mini balls): Provides a creamy, mild richness that complements the pesto perfectly.
- Salt, to taste: Enhances all the natural flavors throughout the dish.
- ~2 tablespoons crushed pistachios (optional, for topping): Adds a delightful crunch and extra nutty flavor.
- ~2 cups fresh basil leaves, packed: The vibrant base of the pesto, bringing a fresh herbal punch.
- 1/4 cup shelled pistachios: The star ingredient transforming traditional pesto into an exciting twist.
- 1/3 cup freshly grated Parmesan cheese: Delivers a salty, umami richness that deepens the pesto’s flavor.
- 1/2 tablespoon freshly minced garlic: Adds subtle warmth and aromatic depth.
- 1/2 teaspoon salt: Balanced within the pesto for perfect seasoning.
- 1/4 teaspoon freshly cracked black pepper: A mild spice that lifts the pesto’s complexity.
- 1/3 cup olive oil: The binding agent that makes the pesto luxuriously smooth and glossy.
- 1 teaspoon lemon juice: Brightens the pesto with a refreshing citrus zing.
- 1/4 cup warm water: Helps adjust pesto consistency for coating the pasta evenly.
- 1 teaspoon cornstarch: A clever secret to thicken the pesto, helping it cling better to the noodles.
How to Make Pistachio Pesto Pasta with Burrata Recipe
Step 1: Warm the Burrata
To ensure that the burrata cheese is soft and creamy when served, start by draining the burrata balls and placing them in a bowl of warm water. Keep the water warm by replacing it as needed. This gentle warming makes the cheese exceptionally luscious and easy to break open later.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Just as your pesto is nearing completion, add the pappardelle and cook it according to the package directions until al dente. Then, drain the pasta and cover it to retain warmth while you finish preparing the pesto sauce.
Step 3: Blend the Pesto Base
In a food processor or blender, combine fresh basil leaves, shelled pistachios, Parmesan cheese, minced garlic, salt, and black pepper. Pulse and blend until the mixture is very finely chopped, stopping occasionally to scrape down the sides—this ensures a smooth texture bursting with fresh flavors.
Step 4: Incorporate Olive Oil and Lemon Juice
Next, add freshly squeezed lemon juice to the pesto mixture. With the processor running, slowly drizzle in high-quality olive oil. This step emulsifies the ingredients, creating a rich and creamy pesto sauce that’s both vibrant and silky smooth.
Step 5: Prepare the Cornstarch Jelly
Mix warm water with cornstarch in a microwave-safe bowl until fully dissolved. Microwave the mixture in 30-second intervals, stirring in between, until it thickens into a jelly-like consistency. This magical step makes the pesto cling perfectly to every strand of pasta, elevating the whole dish.
Step 6: Combine the Pesto and Cornstarch Jelly
Return the cornstarch jelly to the food processor with your pesto sauce. Blend once more until everything is fully combined and thickened to perfection, achieving an irresistibly creamy, spreadable sauce.
Step 7: Toss the Pesto with Pasta
Put the drained pasta back into the warm pot and pour the enriched pistachio pesto over it. Toss everything thoroughly so the pasta is luxuriously coated, ensuring every bite explodes with nutty basil goodness.
Step 8: Assemble and Serve with Burrata
Dish out the pesto-coated pasta onto plates. Gently open each warm burrata ball by hand, season the creamy interior with a pinch of salt and a drizzle of olive oil, then carefully place it on top of the pasta. Finish by sprinkling crushed pistachios over the dish if you like a little extra crunch and that unmistakable pistachio punch. Serve immediately for the best experience.
How to Serve Pistachio Pesto Pasta with Burrata Recipe
Garnishes
Fresh herbs like basil or microgreens can add a fresh pop of color and flavor, while a sprinkle of cracked black pepper or a drizzle of good-quality olive oil enhances the visual appeal and taste. Crushed pistachios are a fantastic finishing touch that adds delightful texture and a boosted nutty aroma.
Side Dishes
This dish pairs beautifully with a light arugula salad tossed in lemon vinaigrette to contrast the creamy pasta. Crisp garlic bread or toasted baguette slices are also fantastic for soaking up the extra pesto sauce. If you’d like to add protein, grilled chicken or sautéed shrimp make perfect companions.
Creative Ways to Present
For special occasions, consider serving this pasta in shallow bowls to showcase the creamy burrata sitting atop the vibrant green pesto pasta. You can also drizzle some balsamic glaze around the edges for a sweet-tart finish that’s as beautiful as it is delicious. Adding edible flowers or pistachio crumbs sprinkled artistically creates a dish worthy of any dinner party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Pesto Pasta with Burrata refrigerated in an airtight container for up to two days. Store the burrata separately to preserve its creamy texture and add it fresh when reheating the pasta before serving.
Freezing
While the pesto pasta itself freezes reasonably well, burrata does not freeze gracefully because its texture changes drastically. If you plan to freeze the dish, separate the burrata and freeze only the pesto pasta portion, preferably without the corn starch jelly to maintain sauce quality upon thawing.
Reheating
Reheat leftover pasta gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if needed. Avoid microwaving burrata directly; instead, add fresh burrata or warm it gently in a warm water bath, just as in the original preparation, to maintain its luscious creaminess.
FAQs
Can I use other nuts instead of pistachios in the pesto?
Absolutely! While pistachios give this pesto its unique character, almonds, walnuts, or cashews can be great substitutes. Keep in mind that the flavor and texture will vary slightly, but it will still be delicious.
What pasta types work best for this recipe?
Pappardelle is ideal due to its broad surface that holds onto the pesto sauce well. However, you can use fettuccine, linguine, or even penne if you prefer. Just aim for pasta shapes that allow the sauce to cling nicely.
How do I know when the pesto is properly blended?
You want the pesto to be finely chopped but still have some texture — it shouldn’t be overly smooth like a creamy sauce, but it should blend uniformly without large chunks.
Is burrata necessary, or can I substitute with mozzarella?
Burrata’s soft, creamy interior is what makes this dish special, but if unavailable, fresh mozzarella offers a milder creaminess. The texture and richness won’t be quite the same, but it’s an easy swap in a pinch.
Can I make this recipe vegan?
Yes! Simply omit the Parmesan cheese or replace it with a vegan alternative, skip the burrata, and use nutritional yeast in the pesto for a cheesy flavor. It won’t be the same indulgence, but it’ll still be wonderful flavor-wise.
Final Thoughts
There is something incredibly joyous about making and sharing this Pistachio Pesto Pasta with Burrata Recipe. Every forkful delivers layers of fresh, nutty, creamy, and zesty flavors that come together to create a truly special meal. I encourage you to give this recipe a try—you might just find your new favorite way to enjoy pasta at home, impressing yourself and your loved ones alike.
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Pistachio Pesto Pasta with Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pistachio Pesto Pasta with Burrata is a creamy, flavorful dish that combines fresh basil pesto enhanced with crunchy pistachios, tossed with tender pappardelle pasta, and crowned with luscious burrata cheese. The recipe features a unique cornstarch-thickened pesto that clings beautifully to the pasta, offering a delightful twist on a classic favorite.
Ingredients
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 Mixture
- 1/4 cup warm water
- 1 teaspoon cornstarch
Instructions
- Warm the Burrata: Drain the burrata balls and soak them gently in a bowl of warm water to bring them to a delicate warmth as you prepare the rest of the dish. Replace the water if it cools to maintain temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. When the pesto is nearly ready, add the pappardelle pasta and cook according to the package instructions until al dente. Drain and cover to keep warm.
- Prepare the Pesto Base: In a food processor or blender, combine fresh basil leaves, shelled pistachios, Parmesan cheese, minced garlic, salt, and black pepper. Pulse and blend until the mixture is finely chopped, scraping down sides as needed for an even texture.
- Add Lemon and Oil: Add lemon juice to the pesto mixture, then slowly drizzle in the olive oil while the processor runs. Continue blending until the pesto is smooth and fully emulsified.
- Make the Cornstarch Jelly: Mix warm water and cornstarch in a microwave-safe bowl until fully dissolved. Microwave in 30-second intervals, stirring as needed, until the mixture thickens and becomes jelly-like, activating the starch to help the pesto cling to pasta.
- Incorporate the Jelly into Pesto: Add the thickened cornstarch jelly back into the food processor with the pesto sauce. Blend again to fully combine and thicken the sauce for optimal coating ability.
- Toss Pasta with Pesto: Return the drained pasta to the warm pot. Pour the freshly prepared pesto sauce over the pasta and toss thoroughly until every strand is evenly coated.
- Plate and Serve: Serve the pesto-coated pasta on plates. Gently open each warmed burrata ball by hand, season the inside with a pinch of salt and a drizzle of olive oil, then place atop the pasta. Finish by sprinkling crushed pistachios if desired for added texture and enjoy immediately.
Notes
- Using warm water and cornstarch creates a unique jelly that thickens the pesto, helping it cling better to the pasta for a richer experience.
- For best flavor, use high-quality olive oil and freshly grated Parmesan cheese.
- If you prefer, substitute pappardelle with fettuccine or tagliatelle for similar results.
- Keep the pasta covered after draining to preserve warmth and prevent sticking before tossing with pesto.
- Crushed pistachios on top add a lovely crunch and visual appeal but can be omitted if preferred.
