Burrata pesto pasta
Ingredients:
1 cup pancetta
1lb Rigatoni
I cup fresh basil 3/4 cup pistachio
2-4 garlic cloves
2 burrata balls
1/4 C olive oil
Pinch salt
1/2 cup cherry tomatoes, halved
Top with Parmesan
Directions:
1. Boil pasta – undercook by 2 mins
2. Crisp up pancetta on medium heat, remove crispy bits when finished; leave grease in the pan.
3. Prepare pesto in a food processor or blender.
4. Add basil, burrata, garlic, olive oil and salt. Blend until smooth and creamy.
5. When pasta is finished, reserve about 1 cup of pasta water. Place pasta in pan with pancetta grease.
6. Toss pasta in pan, add tomatoes and pesto. Cook on medium low heat.
7. If pesto is too thick, add 1/4 c of pasta water until you reach desired sauciness.
8. Bowl up and serve with crispy pancetta, parm cheese and basil. Enjoy!
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So, we are making a pasta dish, but with a unique pesto. So, we’re going to be make using pistachios. You’re using mozzarella cheese and um some other things, too. So, let’s get um let’s get the pasta started cuz that’s going to take a little bit longer. So, yeah. So, get yourself some tubi pasta cuz the sauce gets trapped in there and it’s still delicious. So, right. So, we’re going to put this whole bag into a pot of boiling salted water. All right. So, we’re going to start with some diced petta. Petta is um it’s a like Italian bacon basically. It’s pork belly. It’s been cured with some spices, Italian spices and such. So, we’re going to toss it in there. You can put it in a cold pan. Doesn’t have to be a hot pan. Just get it out. Also, it wasn’t free. It was a lot of money, but you know, we we’ve worked our butt off and fundraised and everything and we might What’s up with the picture? Yo, like fireworks here. Y’all saw that, right? I should get that on the recap. I should get that slow-mo. [Music] Oh my gosh, we might be almost done with this picture. [Music] Yo. All right, so just turn your heat down if it starts popping at your face. Okay, sorry. Back on track. Pesto, basil bara. Now, I saw one recipe call for two cloves of garlic. We like garlic in the in our household. So, we got four big old cloves of garlic. Well, okay. So, three big ones in like a baby. Okay. So, two to four cloves of garlic depending on your preference. We’re going to use pistachios. So, this is about a little less than a cup of pistachio. Um, we might need all of it. We might not. All right. And of course, olive oil. We’re going to drain our pasta, but we’re going to save about a cup of pasta water. Okay. All right. So, here is here’s our magical blender thing here. All right. So, in there, we’re going to add our bara, our two things of barata. Get that off the burn. So, we’re just going to plop plop. If it leaks, so this is what bara looks like if you ever seen it. So, when you open it, it’s like got a creamy inside. It’s not very appealing, but it’s delicious. Okay. So, I’m going to plop that in there. Save this for leftovers, right? Okay, we’re going to toss in our basil. I got dried and the fresh. Well, it was all fresh. It’s just from my garden. It’s okay. It’s got a few little black spots on it. It’s It’s not moldy, so it’s fine. All right. Oops, I dropped some. Everybody in. All right. Then we’re going to throw in our four cloves of garlic. Yo, this is going to be something. Did I tell you guys the very first time I ever cooked anything or tried to cook anything was a pesto and it was a epic failure. Yeah. All right. So, we’re going to put in do all about a little less than a cup of um pistachio. Okay. Yeah. So, I confused I was like eight or 10 or something. I wanted to make um my first, you know, I wanted to impress my mom. So, it was actually after watching one of these like uh these very first cooking shows like I think it was Take Home Chef with Curtis Stone. And um I’m struggle busting tonight. Uh, I wanted to make a pesto and I’m like, “Mom, give me everything.” She got me everything. And oh, olive oil. And I didn’t know the difference between a clove of garlic and a bulb of garlic. It called for two cloves of garlic. Like kind of like this does. I put two bulbs. No. All right. So, we’re going to put in one, two, three, four, five. That much olive oil. I don’t know how much it is. It’s probably about a/4 cup about 5second glo of olive oil. I know I’m so sciented. Oh, and salt. I get a good healthy pinch healthy pinch of salt. Okay, the pistachios I think they actually So, the pistachios are salted. So, you can always add more salt later, okay? But we like it salty, so it’s going to go in the pasta and it’s got to flavor everything. So, all right, fingers crossed. Here we go. I think we’re done. So, we made a really creamy pesto that we’re going to toss in our sauce. All right. So, we are going to So, in there, we just got a little bit of our penetta and our oil. That is going to uh kind of I want to say lube up the pasta, but it’s basically what it’s doing. Okay, so let’s get that in. Oh, no. Oh, Bailey gets a pasta. This is just one. It’s not in anything yet. Okay, so I undercooked it by about a minute because we are going to finish cooking it in in this. All right. So, we’re going to toss in our tomatoes. Yes. All right. Pasta. Tomatoes. Let’s get the p the pesto in. Oh my goodness. Look. Storebot. What? Like, don’t in a pinch. Storebot’s okay. But this, I tell you, it’s going to be amazing. It’s cheesy. It’s pestoy. Like, there’s basil and herbs and oh my god, so much. Just don’t get the blade in there. Oh, but there’s so much stuff on the blade. Hold on. Be careful. The blade will cut you if you are not paying attention. Okay. So, grab it. Scrape it all off. Nothing goes to waste. Nothing goes in the sink. That’s supposed to go in our food. So, like I had this like a mini food chopper thing. Just put it in a blender. If you don’t have that, just grind it all together. Like, it’s fine. Either chop it up really really small. Um, if you have a mortar and pestle, that works too. Yeah. Yes. And so if it’s not covering everything, remember that pasta water we saved. So this has starch in it. So go ahead and drizzle a little bit in. You might not need the whole thing. Maybe you want it really, really loose, so you add the whole thing. I start with maybe a/4 cup at a time. So that will help to loosen up the sauce, cover all those noodles. Oh my gosh, this smells so good. Exactly. So, here we are. So, we’re going to let that reduce just a little bit. So, there’s the sauce. Looking good. This is nice and crispy. So, we sprinkle a little bit in there just to get it mixed through. And then we’ll top it top um the dish with some as well. If you don’t have petta, just use bacon. If you can’t do bacon, do turkey bacon. It’s all good. Let’s add the Let’s add our crispy penetta. Like I said, it’s basically fancy Italian bacon. All right. And then we’ll add our cheese. Don’t grate your fingers. That’s all I need to do. Oh, okay. Or the whole block. That works, too. Cheese Bay. Say when. So there we have it. There is our bara um pistachio pesto. That’s a mouthful. So yeah. So it’s it’s a barata pesto that we made with pistachios and garlic and olive oil. Um and then we fried up some penetta, made it a little crispy. Have some rietoni. Mixed it all in. That’s what you got. So, yes. Here we go. Ma is so freaking hot. Well, at least the alternative is better than cold, right? All right. A little bite of everything on there. Ma. Oh god, that’s so good. Do the extra garlic. If you like garlic, you’ll like this. Oh man, I love that little crispy pop. Oh, there’s a got nice good amount of cheese on there. You can see the garlic. Just talk amongst yourselves. This is so freaking good. Oh my gosh. Sundried tomatoes. I think next time I make this, it’ll be with sun-dried tomatoes. So good. You can even toss peppers in there. That would be really good. But this is just classic. You don’t have to worry about a whole another protein. You need to get pro some protein with the bacon and or sorry the pinetta. Um and there’s protein and cheese too, right? Mhm. Mhm. Oh my god. You guys got to make this easy. You know, this would be a good like wow. I say date night, but since you’re both eating garlic, what’s the difference, right? Easily to impress somebody and easy to do. Thanks for being here and uh I’ll see you next time. All right. Bye, guys.
Dining and Cooking