Ingredients
- 8 oz pappardelle pasta
- 8 oz burrata cheese (2 standard balls or 4 mini balls)
- Salt, to taste
- 2 tbsp crushed pistachios (optional, for topping)
- 2 cups fresh basil leaves, packed
- 1/4 cup shelled pistachios
- 1/3 cup freshly grated Parmesan cheese
- 1/2 tbsp freshly minced garlic
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/3 cup olive oil
- 1 tsp lemon juice
- 1/4 cup warm water
- 1 tsp cornstarch
Instructions
- Cook the pappardelle in salted boiling water according to package directions until al dente.
- Blend basil, pistachios, Parmesan, garlic, salt, pepper, olive oil, and lemon juice until smooth.
- Whisk warm water and cornstarch in a small bowl, then stir into the pesto.
- Reserve a bit of pasta water, then drain the pasta.
- Toss hot pasta with the pesto sauce, adding pasta water as needed to coat.
- Plate the pasta and top with burrata, allowing it to melt slightly.
- Finish with crushed pistachios and serve immediately.
Notes
- Store leftover pasta without burrata for best texture.
- Pesto can be made ahead and stored with a thin layer of olive oil.
- Try swapping basil with arugula or adding spinach.
- Use different pasta shapes like tagliatelle or rigatoni.