Description
Fresh burrata cheese melts over warm pasta tossed in basil pesto. You get a mix of hot and cold temperatures with creamy textures. This meal works well for quick weeknight dinners.
Ingredients
Scale
- 1 pound spaghetti or fusilli pasta
- 1 cup basil pesto
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 8 ounces fresh burrata cheese (2 balls)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente.
- Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat while pasta cooks.
- Add minced garlic and cherry tomatoes to the skillet.
- Cook for 3 minutes until tomatoes soften slightly.
- Add the drained pasta and pesto to the skillet.
- Toss everything together to coat the noodles evenly.
- Stir in small amounts of reserved pasta water if the sauce looks dry.
- Divide the pasta onto plates.
- Tear the fresh burrata balls open and place pieces on top of the hot pasta.
- Season with salt, pepper, and fresh basil leaves before serving.
Notes
- Bring the burrata to room temperature before serving for better melting.
- Toast pine nuts and sprinkle them on top for added crunch.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
Keywords: burrata pesto pasta, creamy pesto pasta, vegetarian pasta recipe, weeknight dinner, italian pasta dish