Pesto Pasta With Roasted Tomato Burrata
This dish has all my favorite summer ingredients on one plate. If you love pesto and Caprese salads then this dish is for you. It's a quick and healthy-ish dinner that comes together in just 30 minutes. Enjoy!
Ingredients
Pesto
- 2 cups fresh basil
- 3 tbsp pine nuts or walnuts raw and unsalted
- 1 garlic cloves
- 3/4 cup extra virgin olive oil
- 2/3 cup Parmigiano-Reggiano freshly grated
- kosher salt + freshly cracked black pepper
Roasted Tomatoes
- 4 cups cherry tomatoes sliced in half
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- freshly cracked black pepper
Pasta Assembly
- 16 oz cooked pasta Rotini or Penne, cooked al dente
- 8 oz Burrata
- 1/3 cup Parmigiano-Reggiano freshly grated
Instructions
Roasted Cherry Tomatoes
- Preheat the oven to 450°F.
- Add the tomatoes to a medium bowl and season generously with extra virgin olive oil, salt and pepper.
- Roast in the oven for approximately 20 minutes until the tomatoes soften and develop some char.
Pesto
- In a food processor, add all the ingredients and pulse until the pesto is finely puréed.
Pasta Assembly
- Bring a large pot of water to boil. Generously salt the boiling water and cook the pasta al dente according to package instructions. Then drain the pasta and transfer to a large bowl.
- Mix in half the pesto to the pasta. Gradually add more until you get to your desired level of pesto in your pasta.
- Tear apart the burrata with your fingers into bite size chunks. Then add the burrata and roasted tomatoes onto each plate of pasta.
- For a final garnish, drizzle the dish with some extra olive oil, freshly grated Parmigiano-Reggiano, pinch of salt, freshly cracked black pepper and fresh basil leaves. Enjoy!
Video
@chasingcravings All of my favorite summer foods on one plate 💛 #pestorecipe #burratacheese #simplerecipes
♬ So This Is Love - Sneha