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

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 Mixture

1/4 cup warm water
1 teaspoon cornstarch

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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.