Pesto Burrata Pasta with Toasted Pine Nuts
This creamy pesto pasta sauce is delicious and easy to make. Tossed with hot pasta and topped with burrata, it makes an elevated and super-indulgent version of pasta pesto.
Ingredients
For the Pasta:
- 12 ounces pasta bucatini recommended
- 2 medium zucchini sliced into half-moons
- 2 large balls burrata cheese
- Zest of one lemon
- 1/2 cup pine nuts
For the Pesto:
- 3 cups packed baby spinach
- 1 1/2 cups packed fresh basil leaves
- 3/4 cup roasted pumpkin seeds
- 2 small cloves garlic peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice from about 1/2 lemon
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. 3 minutes before the pasta is cooked, add the zucchini and cook until tender. Reserve 1 cup pasta water. Drain the pasta and zucchini and return them to the pot.
- While the pasta cooks, make the pesto. To a food processor, tall glass for an immersion blender, or blender, add the spinach, basil, pumpkin seeds, garlic, olive oil, lemon juice, salt, and pepper. Process in short bursts, blending until just smooth. Do not over-blend to avoid bitterness. Taste and season with more salt, if desired.
- Pour the pesto over the cooked pasta and zucchini and toss until well combined. Add 1-2 tablespoons of pasta water, if needed, to thin the sauce.
- Divide the pasta into four shallow bowls. Tear the burrata balls in half and place one half, creamy-side up, in the center of each bowl. Drizzle with olive oil and serve immediately.
Notes
- Pesto – Basil and extra virgin olive oil can become bitter if over-processed/blended so be cautious when blending. This is easier to avoid with a food processor or immersion blender. If you do get some bitterness (can also happen with older basil), add a touch of honey for balance.
- Burrata – BelGiosio brand is recommended.
- Storage – Stores great in the fridge for up to 3 days (save a little pasta water to thin the sauce, if needed), or freeze for up to 3 months. If freezing, it’s best to add fresh burrata later when reheating.