Description
A vibrant and creamy Pistachio Pesto Pasta topped with fresh burrata cheese, combining the nutty crunch of toasted pistachios and the fresh aroma of basil into a rich, flavorful sauce that perfectly coats al dente spaghetti. This quick 20-minute recipe is an elegant vegetarian dish ideal for a delicious weeknight dinner or a special occasion.
Ingredients
Pasta
- 1 lb (450g) spaghetti or other pasta of choice*
Pistachio Pesto
- ¼ cup (40g) pistachios, toasted and lightly salted** (plus extra for serving)
- 1 garlic clove, minced
- 2 cups (500 ml) fresh basil, packed (plus extra for serving)
- ⅓ cup (80 ml) extra-virgin olive oil
- ¼ cup (25g) parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
Topping
- 1-2 ball(s) of burrata cheese***
Instructions
- Make the pistachio pesto: Add the toasted pistachios and minced garlic to a food processor. Pulse several times, scraping down the sides as needed, until the mixture is chopped finely. Add the fresh basil and pulse again until finely chopped. Slowly stream in the extra-virgin olive oil while processing until the mixture becomes smooth. Remove the blade, stir in the grated parmesan cheese, and season with salt and freshly ground black pepper. Adjust seasoning to taste.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or chosen pasta and cook according to package instructions until al dente. Before draining, reserve about ¼ cup (60 ml) of the starchy pasta water. Drain the pasta thoroughly and return it to the pot off the heat.
- Combine pasta and pesto: Pour the reserved pasta water into the pesto in the pot to loosen it, stirring well to create a creamy sauce. Toss the cooked pasta in the pesto mixture until the strands are evenly coated.
- Serve: Plate the pistachio pesto pasta and top with torn pieces of fresh burrata cheese. Garnish with extra toasted pistachios and fresh basil leaves for added texture and flavor. Serve immediately and enjoy!
Notes
- *Any pasta shape can be used, though spaghetti or linguine works best.
- **Lightly salted pistachios enhance flavor, but unsalted can be used if you prefer to control salt levels.
- ***Burrata can be substituted with fresh mozzarella, but burrata adds a creamier and richer texture.
- Reserve some pasta water to adjust the pesto consistency for a silky sauce.
- For a vegan version, omit parmesan and burrata and use nutritional yeast and vegan cheese alternatives.
