Creamy Pesto Pasta with Cherry Tomatoes and Burrata Easy Recipe for Perfect Dinner

Let me tell you, the scent of fresh basil pesto mingling with juicy cherry tomatoes and that ooey-gooey burrata cheese melting on warm pasta is enough to make anyone’s mouth water. The first time I tossed together this creamy pesto pasta with cherry tomatoes and burrata, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend, perfect for trying out a recipe that promised comfort but with a fresh twist.

Years ago, when I was knee-high to a grasshopper, my grandma used to make simple pasta dishes that felt like a warm hug. This recipe reminds me of those cozy family dinners but with a fresh, modern spin. Honestly, I wish I’d discovered this combination years ago! My family couldn’t stop sneaking bites off the serving bowl (and I can’t really blame them). It’s dangerously easy to prepare, yet it delivers pure, nostalgic comfort with every forkful.

You know what? This creamy pesto pasta with cherry tomatoes and burrata is perfect for those busy weeknights when you want something quick but feel like treating yourself. It’s also a bright star for potlucks or a sweet treat for your kids after school. Plus, it’ll brighten up your Pinterest dinner board like nobody’s business. After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings, gifting, and just those moments when you want dinner to feel like a warm hug. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Creamy Pesto Pasta with Cherry Tomatoes and Burrata Recipe

Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. Here’s why this creamy pesto pasta with cherry tomatoes and burrata stands apart:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can grab fresh basil and burrata at your local market.
• Perfect for Dinner or Entertaining: Great for cozy dinners, casual get-togethers, or impressing guests without the stress.
• Crowd-Pleaser: Both kids and adults rave about the creamy texture combined with the burst of cherry tomatoes.
• Unbelievably Delicious: The luscious creaminess of the pesto sauce paired with fresh, sweet tomatoes and soft burrata is next-level comfort food.

What makes this recipe different? The magic lies in blending creamy cheese with fresh pesto and juicy cherry tomatoes, creating a perfectly balanced flavor profile. The burrata adds a luxurious creaminess that melts into the pasta, making it richer than your average pesto dish. Plus, I use a pinch of lemon zest to brighten the whole thing up—honestly, that little twist makes all the difference.

This isn’t just another pesto pasta—it’s comfort food reimagined. It’s healthier, faster, but still has that soul-soothing satisfaction you crave after a long day. Whether you’re looking to impress guests or enjoy a quick, fuss-free dinner, this recipe hits all the right notes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh at any grocery store. Let’s break down what you’ll need:

• For the Pasta:
  • 12 oz (340 g) linguine or fettuccine pasta (I prefer Barilla for its perfect al dente texture)
  • Salt (for pasta water)
• For the Pesto Sauce:
  • 2 cups fresh basil leaves, packed (look for bright green, tender leaves)
  • 1/3 cup pine nuts, toasted (adds a subtle nutty flavor; walnuts work as a budget-friendly swap)
  • 2 cloves garlic, peeled and minced (fresh is always best!)
  • 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended for best flavor)
  • 1/2 cup extra-virgin olive oil (choose a fruity brand like Colavita for richness)
  • Salt and freshly cracked black pepper, to taste
  • 1 teaspoon lemon zest (helps brighten the sauce)
• For the Creamy Element:
  • 1/2 cup heavy cream or half-and-half (for that silky, luscious texture; use coconut cream for a dairy-free twist)
• For the Topping:
  • 1 pint cherry tomatoes, halved (choose sweet, firm tomatoes for best results)
  • 8 oz burrata cheese, fresh (look for creamy and soft; ideally from a trusted local cheese shop)
  • Fresh basil leaves (for garnish)
  • Extra virgin olive oil, for drizzling
  • Freshly ground black pepper

If fresh basil isn’t in season, you can substitute with frozen basil pesto, but the flavor won’t be quite the same. Also, if you want to keep things lighter, swap heavy cream with Greek yogurt stirred in at the end (just don’t boil it after adding). This recipe is flexible, but these ingredients combined give you that creamy pesto pasta with cherry tomatoes and burrata magic you’re craving.

Equipment Needed

• Large pot for boiling pasta (I like using a 6-quart pot to give pasta room to cook evenly)
• Colander or strainer for draining pasta
• Food processor or blender for making fresh pesto (a small bullet blender works well for small batches)
• Large skillet or sauté pan to toss pasta and sauce together
• Wooden spoon or silicone spatula for stirring (silicone is gentler on nonstick pans)
• Measuring cups and spoons

Don’t have a food processor? No worries—finely chop the basil, garlic, and nuts by hand, then whisk the olive oil and cheese in a bowl. It takes a bit longer but totally worth the effort. Also, I recommend keeping your tools clean and dry to prevent pesto discoloration. Budget tip: You can find affordable handheld blenders that double as mini food processors—great for small kitchens.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking.
   Tip: Reserve 1 cup (240 ml) of pasta water before draining—it will help loosen the sauce later.
2. Make the Pesto: While pasta cooks, add 2 cups fresh basil leaves, 1/3 cup toasted pine nuts, 2 minced garlic cloves, and 1/2 cup grated Parmesan cheese into a food processor. Pulse a few times to combine.
   Next, slowly stream in 1/2 cup extra virgin olive oil while running the processor until smooth but still slightly textured. Season with salt, pepper, and 1 teaspoon lemon zest. Taste and adjust seasoning.
   Troubleshooting: If pesto is too thick, add a teaspoon of olive oil at a time.
3. Prepare the Cherry Tomatoes: Halve 1 pint of cherry tomatoes and set aside. You can toss them with a pinch of salt and a drizzle of olive oil to bring out their sweetness.
   Optional: Sauté them lightly in a pan for 2-3 minutes for a softened effect.
4. Combine Pasta & Sauce: Drain the pasta and transfer it back to the large skillet over low heat. Stir in the pesto and 1/2 cup (120 ml) heavy cream. Toss gently to coat all noodles.
   If the sauce feels too thick, add reserved pasta water a little at a time until you get a silky, creamy consistency.
   Note: Keep the heat low to avoid breaking the sauce.
5. Plate and Add Burrata: Divide pasta among plates or bowls. Tear or slice fresh burrata cheese and place on top of each serving.
   Scatter the cherry tomatoes around the burrata. Drizzle with extra virgin olive oil and sprinkle freshly ground black pepper.
   Garnish with fresh basil leaves for a vibrant finish.
6. Final Touches: Serve immediately while the burrata is soft and creamy. You can add a little more lemon zest or chili flakes if you like a bit of zing or heat.
   Personal tip: I like to let my guests mix in the burrata themselves—it’s fun and keeps the cheese perfectly creamy.

Cooking Tips & Techniques

Let’s face it, pesto pasta is simple—but getting that creamy, balanced sauce can be tricky if you’re not careful. Here are some tips I’ve learned over the years:

• Toast your nuts: It really boosts the flavor. I once skipped this step and my pesto was flat—as soon as I toasted the pine nuts, everything popped.
• Don’t over-blend your pesto: You want some texture, not a puree. Pulse in short bursts and keep an eye on the consistency.
• Reserve pasta water: It’s magic for thinning out the sauce without watering down flavor. The starch helps the sauce cling to the noodles.
• Low heat is key: When mixing cream and pesto with pasta, keep the pan on low heat to avoid curdling or separating the sauce.
• Fresh burrata is a game-changer: It melts perfectly into warm pasta but doesn’t overcook. Add it right before serving to keep that fresh creaminess.
• Multitasking: While pasta boils, make your pesto and prep tomatoes. It’s a smooth workflow that makes dinner come together fast.

Honestly, I’ve had my share of cooking fails with cream splitting or pesto tasting bitter, but these little tricks saved me every time. Once you get the hang of it, this creamy pesto pasta with cherry tomatoes and burrata becomes your go-to comfort meal.

Variations & Adaptations

Want to make this recipe your own? Here are some ideas to switch things up or cater to different diets and tastes:

• Vegan Version: Swap Parmesan for nutritional yeast, use a dairy-free cream like cashew cream, and replace burrata with a vegan mozzarella or creamy avocado slices.
• Gluten-Free: Use gluten-free pasta made from rice or chickpeas. The sauce stays just as luscious.
• Seasonal Twist: In summer, toss in fresh peas or grilled zucchini along with or instead of cherry tomatoes for a garden-fresh vibe.
• Spicy Kick: Add red pepper flakes to the pesto or drizzle chili oil over the finished dish for some heat.
• Protein Boost: Stir in grilled chicken, shrimp, or toasted pine nuts for extra substance.

Last summer, I tried swapping burrata with fresh ricotta and adding lemon zest to the sauce—delicious and lighter! Feel free to experiment; this recipe is a fantastic base for your creativity.

Serving & Storage Suggestions

This creamy pesto pasta with cherry tomatoes and burrata is best served warm, right after plating, when the burrata is soft and melting into the pasta. For presentation, a simple white plate makes the vibrant green and red colors pop beautifully.

Pair it with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon to balance the richness. A side of crusty garlic bread or a fresh arugula salad dressed lightly with lemon juice and olive oil complements the dish perfectly.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Burrata doesn’t reheat well, so keep it separate and add fresh burrata when serving leftovers. To reheat the pasta, warm gently in a skillet with a splash of cream or reserved pasta water to revive creaminess. Flavors actually deepen after sitting overnight—though, honestly, it rarely lasts that long in my house!

Nutritional Information & Benefits

This creamy pesto pasta with cherry tomatoes and burrata offers a balanced mix of carbohydrates, healthy fats, and protein. A typical serving (about one-quarter of the recipe) contains approximately:

Nutrient	Amount
Calories	490 kcal
Carbohydrates	55 g
Protein	18 g
Fat	22 g
Fiber	3 g

Basil is rich in antioxidants and has anti-inflammatory properties, while cherry tomatoes provide vitamin C and lycopene, a powerful antioxidant. Burrata adds calcium and protein, making the dish both satisfying and nourishing.

This recipe can be adapted for gluten-free, vegetarian, and vegan diets by swapping key ingredients, making it a versatile option for many dietary needs. Just a heads up: it contains dairy and nuts, so keep that in mind if you’re cooking for guests with allergies.

Conclusion

To wrap it all up, this creamy pesto pasta with cherry tomatoes and burrata is a delicious, quick, and comforting meal that you’ll want to make over and over. It’s easy enough for weeknights but fancy enough to impress guests, and the fresh ingredients give it a vibrant, satisfying flavor combo. I love how the creamy burrata adds that little touch of indulgence without feeling heavy.

Feel free to customize this recipe based on what you have in your pantry or your taste preferences—whether that means adding a little spice, swapping out nuts, or turning it vegan. I’d love to hear how you make it your own, so don’t forget to leave a comment or share your tweaks!

Give this creamy pesto pasta with cherry tomatoes and burrata a try soon—you might just find your new favorite dinner. Happy cooking!

FAQs About Creamy Pesto Pasta with Cherry Tomatoes and Burrata

Can I make the pesto ahead of time?

Yes! Pesto can be made up to 3 days ahead and stored in an airtight container in the fridge. Add a thin layer of olive oil on top to prevent browning.

What’s the best way to store leftover pasta?

Store leftovers without burrata in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of cream or pasta water. Add fresh burrata when serving.

Can I use other types of cheese instead of burrata?

Absolutely! Fresh mozzarella, ricotta, or even cream cheese can work in a pinch, but burrata gives the creamiest, most indulgent texture.

Is this recipe suitable for vegans?

With substitutions like nutritional yeast for Parmesan, coconut cream for heavy cream, and vegan cheese for burrata, you can easily make this vegan-friendly.

What pasta shapes work best?

Long noodles like linguine or fettuccine are ideal to hold the creamy pesto sauce, but short pasta like penne or fusilli can work too if that’s what you have on hand.

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