Pistachio Pesto with Burrata
Indulge in a deliciously creamy Pistachio Pesto Pasta with Burrata on the Side. With flavors of fresh basil, mint, and toasted pistachios, topped with luscious burrata cheese, this easy recipe is a mouthwatering delight that will leave you craving for more.
Ingredients
For Pesto
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 2 cloves garlic cloves add more for a stronger flavor
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
For Pasta
- 8 ounces Trofie pasta or any pasta of your choice (250 grams)
- 2 cup water for cooking pasta
- Burrata Cheese for serving on the side
- Salt and pepper to taste
- crushed pistachios for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
- In a food processor or blender, add the shelled pistachios, basil leaves, mint leaves, garlic cloves, and grated Parmesan cheese. Pulse a few times to roughly chop the ingredients.
- While the food processor is running, slowly drizzle in the olive oil. Continue processing until the ingredients are well combined and form a thick, but still slightly textured, pesto. You may need to scrape down the sides of the processor bowl with a spatula a couple of times to ensure everything is incorporated evenly.
- Taste the pesto and season with salt and pepper to your liking. Adjust the ingredients if needed, adding more basil, mint, or cheese to suit your taste preferences.
- Heat a large skillet over medium heat and add the pesto mixture from the food processor. Cook the pesto for a couple of minutes, stirring frequently, to infuse the flavors and lightly toast the ingredients.
- While the pesto is cooking, add the cooked pasta to the skillet with the pesto. Toss the pasta in the pesto sauce until well coated. Add a splash of the reserved pasta water to loosen the sauce and achieve the desired consistency.
- To serve, divide the pistachio pesto pasta between two plates. Tear the burrata cheese into chunks and place it on top of the pasta.
- Garnish the dish with crushed pistachios and drizzle some extra-virgin olive oil over the pasta.
