Get ready to transform your ordinary pasta night into a restaurant-worthy culinary adventure! This Pistachio Pesto Pasta with Burrata Cheese isn't just a meal—it's a flavor explosion that will transport your taste buds straight to the sun-drenched hills of Italy. Imagine a vibrant green pesto made from toasted pistachios, blended with fresh basil, and crowned with luxurious, creamy burrata cheese. This isn't just another pasta recipe; it's a gourmet experience that will make you feel like a professional chef in your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta of choice
- 1 cup pistachios, shelled
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt to taste
- 2 burrata cheese balls
Instructions
- Toast the shelled pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Allow them to cool slightly and develop a rich, nutty aroma.
- In a food processor, combine the toasted pistachios, fresh basil leaves, grated Parmesan cheese, and a pinch of salt. Pulse the ingredients until they are roughly chopped.
- With the food processor running, slowly drizzle in the olive oil in a steady stream. Process until the mixture becomes a smooth, vibrant green pesto sauce with a slightly textured consistency.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes depending on the pasta type.
- While the pasta is cooking, reserve 1/2 cup of pasta water. This starchy liquid will help emulsify the pesto and create a silky sauce.
- Drain the pasta, reserving the pasta water. Immediately return the pasta to the warm pot and add the pistachio pesto, stirring to coat evenly. If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
- Plate the pasta in individual serving bowls. Tear the burrata cheese balls and gently place pieces on top of each pasta serving.
- Finish the dish with an extra drizzle of olive oil, a sprinkle of sea salt, and optional fresh cracked black pepper. Serve immediately while the pasta is hot and the burrata is creamy.
Tips
- Toast your pistachios carefully to enhance their nutty flavor without burning. Keep them moving in the skillet and watch them closely.
- Use the freshest basil possible for the most vibrant pesto. If your basil looks wilted, it won't deliver the same punch of flavor.
- Reserve pasta water before draining—this starchy liquid is your secret weapon for creating a silky, perfectly coated sauce.
- Choose a high-quality olive oil, as it significantly impacts the pesto's final taste. Extra virgin olive oil works best.
- Serve the pasta immediately after adding the pesto to maintain the bright green color and prevent the herbs from oxidizing.
- For a more intense flavor, let the pesto sit for 10-15 minutes before mixing with pasta to allow the ingredients to meld.
- If you can't find burrata, fresh mozzarella makes an excellent substitute.
Nutrition Facts
Calories: 826kcal
Carbohydrates: 62g
Protein: 27g
Fat: 55g
Saturated Fat: 12g
Cholesterol: 33mg
