Creamy Pesto Pasta with Burrata

Stone bowl of pesto pasta with burrata and toasted pine nuts.

This creamy pesto pasta sauce is delicious and easy to make. Tossed with hot pasta and topped with burrata, it makes an elevated and super-indulgent version of pasta pesto.

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Margie Nomura

Ingredients

For the pasta:

7 oz dried casarecce or other pasta
3-4 tbsp heavy cream (double cream)
burrata to serve
extra toasted pine nuts to serve

For the pesto:

3.5 oz pine nuts toasted
3.5 oz fresh basil handful of leaves reserved
6.75 fl oz olive oil about generous 3/4 cup
1 garlic clove optional
1 lemon zest and juice
1/2 tbsp freshly ground black pepper
2.5 oz Parmesan
salt to taste

US Customary - Metric

Instructions

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 into a clean jar.
Bring a medium pan of water 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.
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.
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 and toasted pine nuts. Season and drizzle with your best olive oil.

Notes

The recipe makes one large 1 1/4-1 1/2 cups (300-350 ml) jar. You won't need it all, though it stores well and is very useful.

Make-ahead and storage

To store: Any leftovers can be kept in the fridge in an airtight container for 3 days.

To reheat: I find the best way to reheat is in a pan over medium heat. Add a knob of butter and stir often until it's hot and melted again. The butter helps the sauce keep its nice creamy texture. Otherwise, the microwave works too for 1-2 minutes until piping hot.

To freeze: I wouldn't recommend freezing the pasta once all mixed up, as I find creamy sauces don't always freeze that well. What you can do is freeze the pesto! Either freeze it in an airtight container, ice cube trays, or a freezer bag. The freezer can sometimes darken the pesto in color, so don't be alarmed, but it will still taste delicious. You can keep it in the freezer for up to 3 months.

Make ahead: You can make the pesto ahead of time and have that ready (or use store-bought). See cooking tips on how to store the pesto. When ready, boil the pasta and make up the creamy pesto sauce as instructed. Toss in the pasta and you're done.

Quick tip

How to toast pine nuts: A dry pan is my go-to here, since it lets me watch them closely and pull them the second they’re ready. Toast over medium-high heat,

Nutrition