This light and creamy pesto pasta topped with fresh burrata is the prefect summer meal! It’s easy to make and can be whipped up in 20 minutes.
The key, as always, is fresh ingredients! It is very customizable so have fun with it. Add chicken, prawns, cherry tomatoes or leave it nice and simple like my recipe below. You can omit the burrata and ricotta cheese and still end up with an amazing finished product. I used spaghetti but substitute for your favorite pasta or even zucchini noodles.
Pesto Pasta with Burrata
Ingredients
¾lb Spaghetti
3oz Basil, leaves only
2 Cloves of garlic
½C Olive Oil
½C Freshly grated Pecorino Romano
2T Pine nuts
2T Ricotta cheese or cream
4oz Burrata
Sea salt to taste
Fresh cracked pepper
Directions
Fill a pot with water, salt and a drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot.
Place cheese and pine nuts into a food processor and process until chopped. Add garlic, basil and a pinch of salt and process until its finely minced, about 30 seconds. Turn food processor on and pour in olive oil. Process until you achieve a soft sauce. Hand mix in the ricotta cheese or cream.
Toss spaghetti and pesto sauce together. Plate and top with a wedge of burrata and fresh cracked pepper.
Cibo E Famiglia 