The moment I blended the vibrant green pistachio pesto, a wave of nostalgia washed over me, transporting me to a sunlit Italian kitchen filled with the scent of fresh basil. This creamy Pistachio Pesto Pasta with Burrata is my go-to recipe for those evenings when I crave the comforting embrace of Italian cuisine but want to keep it quick and simple. The rich, creamy burrata melts delectably over pappardelle, while the nutty pesto clings to every noodle, creating a satisfying dish that’s as indulgent as it is easy to prepare. Plus, it’s a hit with friends and family, turning any ordinary dinner into a culinary celebration. Curious to see how you can whip up this vibrant meal in no time? Let’s dive into the recipe!
Why is Pistachio Pesto Pasta Special?
Unique Twist: This dish adds a delightful twist to traditional pesto by incorporating pistachios, offering a nutty flavor that’s both rich and unexpected.
Creamy Dreaminess: The burrata cheese elevates the meal, creating a creamy topping that melts perfectly over the warm pasta, making every bite indulgent.
Quick & Easy: Ready in just 30 minutes, it’s the perfect solution for busy weeknights or impromptu gatherings, leaving more time for what really matters—enjoying good company!
Crowd-Pleasing Flavor: Not only is it vegetarian, but its robust taste is sure to impress even the pickiest eaters at the table.
Versatile Serving Suggestions: Pair it with a crisp arugula salad or garlic bread for a complete meal, just like with my loaded chicken spread or the cowboy butter steak linguine for a fun feast!
Pistachio Pesto Pasta with Burrata Ingredients
For the Pasta
• Pappardelle pasta – Ideal for catching that creamy pesto, but feel free to switch it up with fettuccine or linguine if preferred.
• Salt – Essential for seasoning the pasta water; it enhances the overall flavor of the dish.
For the Pesto
• Shelled pistachios – The star of the show, adding a delightful nutty flavor; opt for unsalted for better control over saltiness.
• Fresh basil leaves – Provides a fresh, fragrant touch; using fresh basil is key for that authentic Mediterranean taste.
• Parmesan cheese – Freshly grated for a depth of flavor; this adds that classic Italian richness to your pistachio pesto pasta.
• Garlic – Brings a punchy, aromatic essence; fresh minced garlic always beats the powder.
• Lemon juice – Brightens the dish and balances the richness of the burrata and pesto.
• Olive oil – A high-quality extra virgin olive oil is crucial for an enriched flavor profile.
• Black pepper – Just the right kick to elevate all the flavors.
For the Creaminess
• Burrata cheese – This luscious cheese offers a creamy finish, so make sure to soak it in warm water before serving.
• Cornstarch – A little secret for binding the pesto to the pasta; it ensures a beautifully cohesive texture.
• Warm water – Activates the cornstarch to achieve that perfect clinginess for your pesto sauce.
Optional Garnish
• Crushed pistachios – Adds an appealing crunch and a pop of color to garnish your dish beautifully!
This Pistachio Pesto Pasta with Burrata is set to become a favorite at your dining table, and with these delicious ingredients, you’ll be whipping up culinary magic in no time!
Step‑by‑Step Instructions for Pistachio Pesto Pasta with Burrata
Step 1: Prepare Burrata
Begin by draining the burrata cheese, then place it in a bowl of warm water to soften while you prepare the pasta. Let it soak for about 10 minutes to ensure it reaches that creamy, melt-in-your-mouth texture, perfect for topping your Pistachio Pesto Pasta later.
Step 2: Boil Pasta
Bring a large pot of generously salted water to a rolling boil. Add the pappardelle pasta and cook according to package instructions until al dente, typically about 8 to 10 minutes. Once cooked, reserve a cup of pasta water, then drain the pasta and return it to the pot, allowing residual heat to keep it warm while you make the pesto.
Step 3: Make Pesto
In a food processor, combine fresh basil leaves, shelled pistachios, grated Parmesan cheese, minced garlic, salt, and pepper. Pulse until finely chopped, then gradually pour in lemon juice and olive oil while blending. Blend for about 1 minute until you achieve a smooth and vibrant pistachio pesto filled with delightful flavor, ready to coat your pasta.
Step 4: Thicken Pesto
In a small bowl, mix cornstarch with warm water until fully dissolved. Microwave this mixture for about 30 seconds until it thickens into a jelly-like consistency. Remove from the microwave and mix it into the prepared pesto, ensuring a creamy texture that clings beautifully to your pasta.
Step 5: Combine
Pour the pistachio pesto into the pot with the warm pappardelle. Toss gently for about 1 to 2 minutes, allowing the pasta to become thoroughly coated with the luscious pesto. If the sauce appears too thick, add reserved pasta water a tablespoon at a time until you achieve the desired consistency for your Pistachio Pesto Pasta.
Step 6: Serve
To finish, tear pieces of the softened burrata over the top of the pasta, letting its creaminess spread onto the noodles. Season with a drizzle of high-quality olive oil and a sprinkle of salt. For an extra touch, garnish with crushed pistachios, adding a delightful crunch and visual appeal, then serve immediately for the best experience.
How to Store and Freeze Pistachio Pesto Pasta with Burrata
Fridge: Store leftover Pistachio Pesto Pasta in an airtight container for up to 3 days. Keep burrata separate to maintain its creamy texture.
Freezer: You can freeze the pesto (without the burrata) in ice cube trays for up to 2 months. Once frozen, transfer to a resealable bag for easy use later.
Reheating: Gently reheat the reserved pesto in a pan over low heat and toss with freshly cooked pasta. Add water or olive oil to achieve the desired consistency.
Burrata: Avoid freezing burrata, as it doesn’t hold up well. Instead, use it fresh for the best, creamy texture.
Make Ahead Options
These Pistachio Pesto Pasta with Burrata are fantastic for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator; just make sure to drizzle a thin layer of olive oil on top to maintain its vibrant green color and prevent oxidation. The pasta can also be cooked and refrigerated for up to 24 hours before mixing with the pesto. When you’re ready to serve, simply reheat the pasta gently in a pan, toss with the pesto, and finish by tearing the burrata over the top. This way, you’ll have a restaurant-quality meal with minimal effort!
What to Serve with Pistachio Pesto Pasta with Burrata
A meal like this calls for delightful accompaniments to elevate every bite and create a truly memorable dining experience.
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Crisp Arugula Salad: A peppery arugula salad brings freshness and a slight crunch, balancing the creamy richness of the pasta beautifully.
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Garlic Bread: Warm, buttery garlic bread provides a satisfying crunch and a perfect vessel for scooping up any leftover pesto, making it a must-have side.
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Roasted Vegetables: Colorful roasted veggies like bell peppers and zucchini offer a sweet, caramelly contrast that complements the nutty flavors of the pistachio pesto.
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Lemon Sorbet: A light, zesty lemon sorbet serves as a refreshing dessert to cleanse your palate after the rich pasta dish, leaving you feeling satisfied.
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Chilled White Wine: A crisp Pinot Grigio or Sauvignon Blanc pairs wonderfully, enhancing the dish’s flavors while providing a refreshing contrast.
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Parmesan Crisps: Savory, crunchy Parmesan crisps add texture and a salty bite, making them a delightful accompaniment to your creamy pasta.
Creating the perfect meal is all about balance—these pairings ensure that every element shines while enhancing your delightful Pistachio Pesto Pasta with Burrata.
Expert Tips for Pistachio Pesto Pasta
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Quality Ingredients: Use the freshest basil and high-quality burrata and olive oil. They make a huge difference in flavor and texture in your Pistachio Pesto Pasta.
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Cornstarch Trick: Incorporating cornstarch into your pesto is key for a creamy consistency that adheres well to the pasta. This unique technique prevents a watery sauce!
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Manage Burrata: Avoid reheating burrata. It’s best added fresh on top of the pasta so it retains its soft, creamy texture, enhancing the overall dish.
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Season Well: Don’t skimp on seasoning your pasta water. Adding salt helps ensure the pasta itself is flavorful, setting the stage for a delightful meal.
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Adjust Consistency: If your pesto is too thick after combining, use the reserved pasta water to thin it out to your desired creaminess, ensuring each delicious bite is coated perfectly.
Pistachio Pesto Pasta with Burrata Variations
Feel free to get creative and make this delicious Pistachio Pesto Pasta with Burrata your own with these fun twists and substitutions!
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Nut-Free: Replace pistachios with sunflower seeds or pumpkin seeds for an allergy-friendly option. The flavor will shift, but it will still be delicious!
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Cheese Swap: Substitute burrata with fresh mozzarella or goat cheese for a different yet creamy flavor profile. Both will provide a lovely texture difference, making the dish uniquely yours.
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Vegan Option: Use plant-based cheese and nutritional yeast instead of burrata and Parmesan for a vegan-friendly delight. You won’t sacrifice creaminess, and you’ll still enjoy the rich flavor.
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Herb Boost: Mix in a variety of fresh herbs like parsley or arugula into the pesto for added complexity and flavor. A little mint can also add a refreshing twist!
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Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to your pesto for a delightful heat that complements the nutty flavors beautifully.
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Zucchini Noodles: For a low-carb alternative, swap out the pappardelle for spiralized zucchini noodles. Toss them lightly in the pesto for a refreshing summertime dish.
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Extra Creamy: Fold in a dollop of mascarpone or ricotta with the burrata for serious creaminess. This dreamy addition takes the dish to another level of indulgence.
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Roasted Veggies: Add in roasted cherry tomatoes or bell peppers for extra sweetness and texture. The burst of flavor from the roasted veggies pairs wonderfully with the pesto!
Explore these variations and start a culinary adventure with your Pistachio Pesto Pasta. Just like trying out my warm spiced hot cocoa recipe, each twist can lead to delightful surprises!
Pistachio Pesto Pasta with Burrata Recipe FAQs
What kind of pasta can I use if I can’t find pappardelle?
Absolutely! While pappardelle is fantastic for this dish due to its wide surface area for holding pesto, you can easily substitute it with fettuccine or linguine. Just follow the cooking times indicated on the package until “al dente,” giving you the same delightful experience!
How should I store leftover Pistachio Pesto Pasta?
To store your leftover Pistachio Pesto Pasta, place it in an airtight container and keep it in the fridge for up to 3 days. Be sure to store the burrata separately because it maintains its creamy goodness better that way. When you’re ready to dive back in, just gently reheat and enjoy!
Can I freeze the pesto for later use?
Yes! You can freeze the pistachio pesto without the burrata for up to 2 months. Simply pour the pesto into ice cube trays and let them freeze. Once solid, transfer the cubes into a resealable plastic bag. When you’re ready to use it, pop a few cubes into a pan over low heat, and let them melt down while you cook fresh pasta to perfection!
What if my pesto turns out too thick?
If you find that your pesto is thicker than desired, don’t worry! Start by adding a tablespoon of reserved pasta water while mixing it with the pasta. Continue to add more water until you reach that creamy consistency you crave. This ensures your Pistachio Pesto Pasta clings perfectly to every noodle!
Is burrata safe for those with lactose intolerance?
Since burrata is a fresh cheese, it is lower in lactose compared to aged cheeses, making it easier for some people with lactose intolerance to enjoy. However, if you’re highly sensitive, you might want to consider using a lactose-free cheese alternative. Fresh mozzarella can also be a lovely substitute while still offering a creamy texture.
How can I enhance the flavor of my pistachios for the pesto?
For an extra layer of flavor, consider lightly toasting your shelled pistachios before blending them into the pesto. Simply place them in a dry skillet over medium heat for a few minutes until fragrant and slightly golden. Keep an eye on them, as they can burn quickly! This small step can elevate your Pistachio Pesto Pasta with Burrata to gourmet status.
Pistachio Pesto Pasta with Burrata You’ll Crave Every Bite
Ingredients
Equipment
Method
- Begin by draining the burrata cheese, then place it in a bowl of warm water to soften while you prepare the pasta. Let it soak for about 10 minutes.
- Bring a large pot of generously salted water to a rolling boil. Add the pappardelle pasta and cook according to package instructions until al dente, typically about 8 to 10 minutes. Reserve a cup of pasta water, then drain the pasta and return it to the pot.
- In a food processor, combine fresh basil leaves, shelled pistachios, grated Parmesan cheese, minced garlic, salt, and pepper. Pulse until finely chopped, then gradually pour in lemon juice and olive oil while blending until smooth.
- In a small bowl, mix cornstarch with warm water until dissolved. Microwave this mixture for about 30 seconds until it thickens into a jelly-like consistency. Mix it into the prepared pesto.
- Pour the pistachio pesto into the pot with the warm pappardelle. Toss gently for about 1 to 2 minutes, allowing the pasta to become thoroughly coated.
- Tear pieces of the softened burrata over the top of the pasta, season with olive oil and salt. Garnish with crushed pistachios.
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