Print

Creamy Pesto Pasta with Cherry Tomatoes and Burrata

creamy pesto pasta - featured image
Print Recipe

A quick and easy creamy pesto pasta featuring fresh basil pesto, juicy cherry tomatoes, and soft burrata cheese for a comforting and flavorful dinner.

Ingredients

Scale
  • 12 oz linguine or fettuccine pasta
  • Salt (for pasta water)
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts, toasted
  • 2 cloves garlic, peeled and minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1 teaspoon lemon zest
  • 1/2 cup heavy cream or half-and-half
  • 1 pint cherry tomatoes, halved
  • 8 oz burrata cheese, fresh
  • Fresh basil leaves (for garnish)
  • Extra virgin olive oil, for drizzling
  • Freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook according to package instructions until al dente, usually 9-11 minutes. Stir occasionally to prevent sticking. Reserve 1 cup of pasta water before draining.
  2. 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.
  3. 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. If pesto is too thick, add a teaspoon of olive oil at a time.
  4. Halve 1 pint of cherry tomatoes and set aside. Optionally, toss with a pinch of salt and a drizzle of olive oil or sauté lightly in a pan for 2-3 minutes for a softened effect.
  5. Drain the pasta and transfer it back to a large skillet over low heat. Stir in the pesto and 1/2 cup heavy cream. Toss gently to coat all noodles. If the sauce feels too thick, add reserved pasta water a little at a time until silky and creamy. Keep heat low to avoid breaking the sauce.
  6. Divide pasta among plates or bowls. Tear or slice fresh burrata cheese and place on top of each serving. Scatter cherry tomatoes around the burrata. Drizzle with extra virgin olive oil and sprinkle freshly ground black pepper. Garnish with fresh basil leaves.
  7. Serve immediately while burrata is soft and creamy. Optionally add more lemon zest or chili flakes for extra zing or heat.

Notes

Toast pine nuts to boost flavor. Don’t over-blend pesto to keep texture. Reserve pasta water to loosen sauce. Keep heat low when mixing cream and pesto to avoid curdling. Add burrata just before serving to keep it creamy. Pesto can be made up to 3 days ahead and stored with olive oil on top to prevent browning. Store leftovers without burrata and add fresh burrata when serving.

Nutrition

Keywords: creamy pesto pasta, cherry tomatoes, burrata, quick dinner, easy pasta recipe, basil pesto, comfort food

Find it online: https://avabowls.com/creamy-pesto-pasta-with-cherry-tomatoes-and-burrata-easy-recipe-for-perfect-dinner/