Creamy Burrata Pesto Pasta (Homemade Basil Pesto + Toasted Pine Nuts)

Time: 15–20 min
Serves: 2–3
Best pasta shapes: rigatoni, penne, fusilli, linguine

Ingredients

For the pesto
• 100 g fresh basil leaves (packed)
• 50 g pine nuts, lightly toasted
• Zest of 1 lemon
• Juice of 1/2 lemon
• 50–80 g Parmesan, finely grated (plus more for serving)
• 120–180 ml extra-virgin olive oil (adjust for texture)
• Salt + black pepper (to taste)

For the pasta
• 250–300 g pasta (rigatoni works great)
• Salted boiling water
• 120–180 ml pasta water (reserve before draining)

To finish
• Extra toasted pine nuts
• Burrata (1 large or 2 small)
• Extra Parmesan + fresh basil (optional)

Instructions
1. Toast pine nuts (2–3 min): Warm a dry pan over medium heat. Toast pine nuts until golden and fragrant. Remove immediately.
2. Blend pesto: In a blender/food processor, add basil + toasted pine nuts + lemon zest + lemon juice + Parmesan. Pulse.
With the motor running, stream in olive oil until smooth and glossy. Season with salt + pepper.
3. Cook pasta: Boil pasta in well-salted water until al dente. Reserve 1/2–3/4 cup (120–180 ml) pasta water, then drain.
4. Emulsify (make it silky): Add pasta back to the pot (or pan). Stir in pesto, then add reserved pasta water a little at a time until the sauce coats every piece.
5. Serve: Plate, top with extra Parmesan + toasted pine nuts, then place burrata on top. Crack it open at the table.

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