If you are craving a vibrant, fresh, and utterly delicious pasta dish, look no further than the Pistachio Pesto Pasta with Burrata & Cherry Tomatoes. This recipe is a sensational celebration of flavors and textures that come together beautifully: rich and creamy burrata, bright and juicy cherry tomatoes, and a unique twist on the classic pesto made from nutty pistachios instead of pine nuts. It’s a simple yet elegant meal that feels indulgent but is totally achievable in your own kitchen. Every bite bursts with freshness, creaminess, and a little zing from lemon juice that lifts the entire dish. Whether you’re cooking for friends, family, or just treating yourself, this pasta will quickly become a beloved staple.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and quality of ingredients. Each one plays a key role in building the layers of flavor, texture, and color that define the Pistachio Pesto Pasta with Burrata & Cherry Tomatoes.
- 12 oz pasta: Choose spaghetti, linguine, or rigatoni for different textures that soak up the pesto beautifully.
- 1 cup cherry tomatoes, halved: Their juiciness adds bright pops of freshness and a lovely contrast in texture.
- 2 burrata balls: The creamy cheese steals the show with its soft, luscious center that melts into the warm pasta.
- ½ cup shelled pistachios: These nuts lend a rich, buttery flavor and vibrant green color to your pesto.
- 1 cup fresh basil leaves: Essential for that classic herbal freshness in pesto.
- 1 clove garlic: Adds a punch of aromatics without overpowering the pesto.
- ÂĽ cup grated Parmesan cheese: Brings a savory depth and slight nuttiness that complements pistachios perfectly.
- â…“ cup olive oil: Helps blend everything into a luscious and smooth pesto sauce.
- Juice of ½ lemon: Injects a subtle tang that brightens all the flavors.
- Salt and pepper, to taste: Simple seasoning to balance and enhance every ingredient.
How to Make Pistachio Pesto Pasta with Burrata & Cherry Tomatoes
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until just al dente. Don’t forget to reserve about a quarter cup of the pasta water before you drain it, as this starchy liquid will help loosen your pesto and bring everything together perfectly.
Step 2: Prepare the Pistachio Pesto
In a food processor, combine the shelled pistachios, fresh basil, garlic, grated Parmesan, lemon juice, salt, and pepper. Slowly drizzle in the olive oil as you blend until you get a smooth, vibrant green pesto. The pistachios create a luscious, earthy base that is both nutty and creamy, setting this pesto apart from the traditional version.
Step 3: Toss Pasta with the Pesto and Tomatoes
Return the cooked and drained pasta to the pot or a large bowl and toss it with the pistachio pesto. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches a silky consistency that clings to every strand. Gently fold in the halved cherry tomatoes so their juices start to mingle without getting crushed.
Step 4: Plate and Add Burrata
Divide the pasta among your serving plates and top each portion with a generous ball of creamy burrata. Drizzle with a bit of olive oil and finish with a crack of fresh black pepper. The burrata so wonderfully balances the pesto’s nuttiness and the tomatoes’ brightness with its rich, milky texture.
How to Serve Pistachio Pesto Pasta with Burrata & Cherry Tomatoes
Garnishes
For a final touch of elegance and flavor, sprinkle some toasted pistachios on top for crunch and a few fresh basil leaves for an extra burst of herbal aroma. A light drizzle of high-quality extra virgin olive oil right before serving adds a glorious shine and richness that completes the dish.
Side Dishes
This pasta pairs beautifully with a crisp, refreshing salad such as arugula with lemon vinaigrette or a simple green salad with cucumber and radishes to balance out the richness of the burrata and pesto. For something heartier, grilled vegetables or a crusty loaf of garlic bread will round out the meal wonderfully.
Creative Ways to Present
If you’re serving this at a gathering, try presenting the burrata and pasta separately so guests can assemble their plates, which makes the experience interactive and fun. Alternatively, stuff some cherry tomatoes with ricotta and arrange them alongside the pasta for an elegant twist that adds creaminess and color to your presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this delightful Pistachio Pesto Pasta with Burrata & Cherry Tomatoes, store the pasta and pesto separately in airtight containers in the refrigerator. This helps maintain the pesto’s bright green color and fresh taste while preventing the burrata from becoming too soft.
Freezing
Freezing pesto is a great way to save leftovers. Transfer the pistachio pesto to a small container or ice cube tray and freeze for up to 3 months. However, the pasta and burrata do not freeze well as the texture will degrade, so it’s best to enjoy them fresh.
Reheating
To reheat your pasta, warm it gently in a skillet with a splash of water to keep the noodles moist and prevent sticking, then toss in some fresh pesto if needed. Burrata is best served fresh, so add it only right before serving again to enjoy its creamy magic.
FAQs
Can I use other nuts instead of pistachios for the pesto?
Absolutely! While pistachios give this pesto its signature flavor and color, you can use walnuts or almonds for a different but still delicious twist. Just keep in mind the taste and texture will vary slightly.
Is burrata the same as mozzarella?
Not exactly. Burrata is a richer, creamier cheese made from mozzarella filled with stracciatella and cream. It melts in your mouth and provides a luxurious creamy center, making it perfect for this pasta.
How do I make this dish vegan?
To make a vegan version, swap the Parmesan for a vegan cheese alternative or nutritional yeast, and replace the burrata with a plant-based cream cheese. The pesto will still be flavorful and satisfying.
Can I prepare the pesto in advance?
Yes! The pesto can be made a day ahead and stored in the refrigerator in a sealed container with a thin layer of olive oil on top to prevent browning. Just bring it to room temperature before tossing with pasta.
What pasta shape works best with this recipe?
Spaghetti, linguine, or rigatoni all work wonderfully. Choose long, thin strands like spaghetti or linguine if you want the pesto to coat beautifully, or rigatoni for a chunkier bite where the pesto collects inside the hollow tubes.
Final Thoughts
There’s something truly special about the Pistachio Pesto Pasta with Burrata & Cherry Tomatoes that makes it feel like a little celebration on a plate. It’s bursting with freshness, creaminess, and a touch of elegance that is perfect for any occasion. Whether you’re in the mood for a quick weeknight dinner or want to impress guests with a simple yet stunning dish, this pasta will not disappoint. Give it a try and get ready to fall in love with one of the most delightful pastas you’ll ever make!
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