This is another one of my super quick & easy pasta dishes, but this one has a little extra wow (and by wow I mean a whole burrata on top). Which makes this the perfect dish for trying to impress friends with very little prep time. It consists pasta, a super flavourful and simple pistachio pesto and a whole burrata on top. What’s not to love? My favourite pasta to use here is trofie. This is an eggless semolina based pasta, which means the texture is a little chewier and has more bite than a standard egg pasta. This pasta type + pasta water and pesto make for a really luxurious feeling sauce. I’ve added pancetta to mine for a little extra salty crunch, but this is totally optional. It’s just as delicious without!
Pistachio Pesto Pasta With Burrata
Serves 2 | 20mins cook + prep
Ingredients
30g basil
1/2tbsp pine nuts
2tbsp pistachios
1 clove garlic
30g grated parmesan
4tbsp extra virgin olive oil + more to serve.
180g pasta (I prefer to use trofie for this)
1 burrata
Optional: 90g pancetta
Method
- Toast the nuts in a dry frying pan over medium high heat until lightly toasted – watch this like a hawk as it can burn really quickly. Set aside to cool
- Bring a large pot of heavily salted water to the boil, add the pasta and cook until al dente. Reserve a mug of pasta water near the end of the cooking time.
- If using, add the pancetta to a cold pan and put this over medium high heat. Cook until crisp and the fat has rendered.
- Meanwhile, make your pesto. Pestle & Mortar method (my preferred method, see notes): add the cooled nuts, garlic and a pinch of salt to a mortar and grind using the pestle in circular motions, pushing the mix against the edge of the bowl, until it forms a paste. Next add the basil (you may need to do this in stages to get it to fit) and grind until a paste forms. Add the grated parmesan, grind to combine. Transfer this mix to another bowl and add the olive oil while stirring. Season with salt and pepper to taste.
- Alternatively, if you prefer to use a food processor, add all ingredients to a food processor and blend until a paste forms. Season to taste
- Once cooked, combine the pasta with the pesto, pancetta (if using) and a splash of cooking water – add more if needed reach your desired consistency. Season with salt and pepper as needed.
- Transfer to a serving dish, place the burrata on top and cut it open, allowing the creamy middle to run over the pasta. Add more salt & pepper on top, and finish with a drizzle of extra virgin olive oil.
Note: I generally prefer the pestle & mortar method as a food processor can bruise the basil and leave you with a bitter tasting pesto. The pestle and mortar method makes for a much creamier pesto
Bakes By Meg 