I love how this Pistachio Pesto Pasta with Burrata brings together rich, creamy cheese, fragrant basil, and the subtle sweetness of pistachios for a dish that feels indulgent yet effortless. It’s a vibrant, fresh, and satisfying pasta that I reach for whenever I want something comforting but still bright and flavorful.

Why You’ll Love This Recipe

I love this pasta because it combines a luxurious creaminess with fresh, herbaceous pesto that tastes homemade and vibrant. The pistachios add a slight nuttiness that feels special, and the burrata creates the perfect silky finish. It’s quick enough for a weeknight but impressive enough for guests, and I appreciate how easily it adapts to different pasta shapes and toppings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For Pasta:
8 oz pappardelle pasta or similar
8 oz burrata cheese 2 standard balls or 4 mini balls, see notes
salt
~2 tablespoon crushed pistachios optional, for topping

For Pistachio Pesto Pasta Sauce:
~2 cups fresh basil leaves, packed I use 1 container of "living basil"
¼ cup shelled pistachios
⅓ cup freshly grated parmesean cheese
½ tablespoon freshly minced garlic
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
⅓ cup olive oil use high quality oil if possible
1 teaspoon lemon juice
¼ cup warm water
1 teaspoon corn starch

Directions

I start by cooking the pappardelle in salted boiling water according to the package directions until it reaches al dente.

While the pasta cooks, I blend the basil, pistachios, parmesan, garlic, salt, pepper, olive oil, and lemon juice until smooth.
In a small bowl, I whisk the warm water and cornstarch together, then stir this mixture into the pesto to help create a silkier, slightly thickened sauce.
Once the pasta is done, I reserve a bit of pasta water, then drain the rest.

I toss the hot pasta with the pesto sauce, adding splashes of pasta water as needed until everything coats beautifully.
I plate the pasta and top it with burrata, letting it gently melt into the warm noodles.
I finish with crushed pistachios for added texture and serve immediately.

Servings and Timing

This recipe makes about 2 servings.
I usually prepare it in about 20–25 minutes from start to finish.

Variations

I like to switch things up by using arugula for a peppery pesto when I’m low on basil. Sometimes I add a handful of spinach for extra greens. If I want protein, I mix in grilled chicken or sautéed shrimp. I also enjoy swapping pappardelle for tagliatelle, rigatoni, or even gnocchi depending on what I have on hand.

Storage/Reheating

I store leftovers without the burrata so it stays fresh. The pasta keeps well in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet with a splash of water to loosen the sauce. I add fresh burrata only when serving so it stays creamy and soft.

FAQs

How can I keep the pesto from turning brown?

I like adding a small splash of lemon juice to help preserve its bright green color.

Can I make the pesto ahead of time?

I often prepare it a day in advance and store it in the fridge with a thin layer of olive oil on top to keep it fresh.

Can I freeze pistachio pesto?

Yes, I freeze it in small containers or ice cube trays so I can thaw only what I need.

What can I use instead of burrata?

I sometimes use fresh mozzarella or ricotta if burrata isn’t available.

Can I substitute another nut for pistachios?

I’ve had great results using cashews, almonds, or walnuts.

How do I make the pasta creamier?

I let the burrata melt slightly into the warm pasta, and sometimes I add a splash of pasta water.

What pasta shapes work best?

I love pappardelle, but linguine, fettuccine, and rigatoni also hold the sauce well.

Can I add vegetables?

I often mix in roasted cherry tomatoes, sautéed zucchini, or baby spinach.

How do I make the dish more lemony?

I add extra lemon juice or zest to brighten the flavor.

Is this recipe good for meal prep?

I find it works well if I store the pasta and burrata separately and assemble when serving.

Conclusion

I love how this Pistachio Pesto Pasta with Burrata transforms simple ingredients into a dish that feels decadent yet refreshing. The combination of creamy burrata, vibrant basil, and nutty pistachios makes it one of my favorite meals to prepare when I want something both quick and impressive. It’s a comforting, flavorful recipe I return to again and again.