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Creamy Pesto Pasta

Stone bowl of pesto pasta with burrata and toasted pine nuts.
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This easy Creamy Pesto Pasta recipe is an elevated and super indulgent version of pasta pesto, made with a delicious homemade pesto you'll want to put with everything - luckily, this recipe makes an entire jar!

Ingredients

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To Make The Pasta

  • 200g dried casarecce
  • 3-4 tbsp double cream
  • burrata, to serve
  • extra toasted pine nuts, to serve

To Make The Pesto

  • 100g pine nuts, toasted
  • 100g basil, handful of leaves reserved
  • 200ml olive oil
  • 1 garlic clove (optional)
  • 1 lemon, zest and juice
  • 1/2 tbsp freshly ground black pepper
  • 70g parmesan
  • salt, to taste

Instructions

  1. Add all of the pesto ingredients to a blender and blitz until smooth. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese. Decant the pesto to a clean jar.
  2. Bring a medium pan of water up to a boil, add the pasta and then lower the heat cooking for 2 minutes less than the packet instructions. When cooked, drain the pasta, reserving a little pasta water.
  3. Add 3 generous tablespoons of your pesto to the pan, followed by 1 tbsp of the reserved pasta water, mix to combine and once the sauce is hot, add the cream little by little, checking and tasting so that it’s as creamy as you like it.
  4. Tip the pasta into the sauce and warm together before dividing between two pasta bowls.  Top with half a ball of burrata each if you like. Garnish with more basil leaves, toasted pine nuts. Season and drizzle over your best olive oil.

Notes

How to toast pine nuts: I like to toast pine nuts in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly golden. You can toast in the oven but they turn quickly from golden to black and burnt pine nuts are not very good as you can imagine!

How to store the pesto: any pesto you don’t use can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into the hot pasta when you use it, it’ll melt.

How to store basil: any leftover basil should be stored in the following way to keep it alive and strong for a good week. Slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp.

Find it online: https://desertislanddishes.co/creamy-pesto-pasta/