Vibrant basil pesto coats pasta, topped with creamy burrata, fresh tomatoes, and a sprinkle of extra basil.
# Components:
→ Pasta
01 - 14 ounces spaghetti or linguine
02 - Salt, for boiling water
→ Pesto
03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts or walnuts
05 - 1/2 cup grated Parmesan cheese
06 - 1 medium garlic clove
07 - 7 tablespoons extra virgin olive oil
08 - Salt and freshly ground black pepper, to taste
09 - Juice of 1/2 lemon (optional)
→ Finishing
10 - 9 ounces fresh burrata cheese (2 to 4 balls, depending on size)
11 - 10 cherry tomatoes, halved (optional)
12 - Extra basil leaves, for garnish
13 - Freshly cracked black pepper, to taste
14 - Extra virgin olive oil, for drizzling
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain thoroughly.
02 - In a food processor or blender, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until coarsely chopped. With the motor running, slowly stream in olive oil until a smooth paste forms. Season with salt, pepper, and lemon juice if desired.
03 - Toss the hot, drained pasta with the prepared pesto, adding reserved pasta water a little at a time until the sauce evenly coats the noodles.
04 - Divide pasta among four serving plates. Tear the burrata cheese and distribute generously over each portion. Add cherry tomato halves, if using.
05 - Garnish with extra basil leaves, a drizzle of olive oil, and freshly cracked black pepper. Serve immediately for best texture and flavor.
