Pesto Pasta With Cherry Tomatoes And Burrata Recipe
A vibrant pasta dish with creamy burrata and fresh cherry tomatoes.
Imagine twirling silky pasta strands coated in a vibrant basil pesto, each bite bursting with the sweetness of roasted cherry tomatoes and the creamy indulgence of burrata. It’s a dish that dances between simplicity and elegance, yet it feels like a warm hug on a summer evening. The fusion of fresh ingredients makes every forkful a celebration of flavor. Pesto pasta isn’t just about the sauce. It's about capturing the essence of summer in a bowl, and there's nothing quite like the fragrance of fresh basil to transport you to the sun-drenched landscapes of Italy. I first fell in love with this dish on a spontaneous picnic by the lake, where its fresh, bold flavors perfectly complemented the gentle breeze. What makes this recipe truly sing is the trick of tossing the pasta with a little pasta water to create a creamy, integrated sauce that clings to each piece perfectly. Add in the luxurious touch of torn burrata, and you’ve got a meal that feels as special as any occasion demands. This is perfect for a laid-back dinner with friends or a quick yet impressive weeknight meal.
Step-by-Step
- 01Step 1 / 5
Start by making the pesto.
Combine basil leaves, Parmesan, pine nuts, and garlic in a food processor.
Pulse until finely chopped, then slowly drizzle in the olive oil while the processor is running until smooth.
Season with salt and pepper to taste.
- 02Step 2 / 5
In a large pot, bring salted water to a boil.
Cook the pasta until al dente, according to the package instructions.
Reserve 1/2 cup of pasta water and drain the rest.
- 03Step 3 / 5
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the cherry tomatoes and a pinch of salt, cooking until they begin to blister and release their juices, about 5 minutes.
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- 04Step 4 / 5
Add the drained pasta to the skillet with the tomatoes.
Toss with the prepared pesto and a splash of reserved pasta water.
Stir until the pasta is well coated and creamy.
- 05Step 5 / 5
Transfer the pasta to a serving dish.
Tear the burrata over the top, letting its creaminess meld with the pasta.
Serve immediately, garnished with fresh basil if desired.
Chef Tips
- •Toast the pine nuts lightly before adding them to the pesto for a deeper flavor.
- •Always reserve some pasta water; it’s the secret to a glossy sauce that clings to the pasta.
- •If fresh basil isn’t available, you can substitute with spinach for a different but enjoyable twist.
- •Ensure the burrata is at room temperature so it melts easily over the warm pasta.
- •Serve this dish immediately for the best texture and flavor.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best enjoyed fresh, but you can prepare the pesto in advance and store it in the fridge for a couple of days.
What can I substitute?+
You can use walnuts or almonds instead of pine nuts, and mozzarella if you can't find burrata.
How do I store leftovers?+
Store in an airtight container in the fridge for up to two days. Reheat gently, adding a splash of water if needed.
