This burrata pasta is a delicious and quick to make summer dinner featuring lemony basil walnut pesto, grape tomatoes, creamy burrata, and flavorful parmesan, all seasoned with lemon juice, chili flakes, and basil. You’ll love this super easy, 30-minute recipe!
You could also add burrata cheese to this Caprese pasta (instead of mozzarella) – it’s also super delicious.
Ingredients
Here’s what you need to make this delicious burrata pasta:
Burrata cheese – burrata is an Italian cheese similar to mozzarella. It looks like mozzarella but it’s filled with soft and gooey creamy cheese in the middle. It’s absolutely amazing. If you cut a ball of burrata with a knife, a creamy filling oozes out.
If you can’t find it, you could substitute it with mozzarella or better: mozzarella di bufala (a creamier and better-tasting kind of mozzarella). It will also work well in this recipe.
Love Burrata? Try also this burrata Caprese salad!
Tomatoes – I used grape tomatoes, but cherry tomatoes or regular tomatoes can also be used. If you’d like your tomatoes softer you could cook them briefly in a pan first but I prefer them fresh and crunchy. If using regular tomatoes, dice them and sautee them in butter first.
Pesto – you can also use store-bought pesto (if using store-bought pesto this recipe has only 6 ingredients!) or make your own. Homemade pesto tastes so much better! I used my basil walnut pesto for this recipe but you could also make this classic basil pesto, sun-dried tomatoes pesto, parsley pesto, arugula pesto, celery leaf pesto, or wild garlic (ramp) pesto.
Pasta – I used spirals (fusilli) pasta but bow ties or penne would also work.
To garnish: parmesan cheese, red pepper flakes for some heat, and fresh basil leaves.
How to make burrata pasta step by step
STEP 1: Cook pasta:
Cook the pasta al dente in well-salted water (it should have a bite to it). Drain reserving a small amount of pasta cooking water.
STEP 2: Make pesto:
Add walnuts, parmesan, lemon zest, and garlic into a food processor. Pulse until finely chopped. Add basil leaves and pulse until finely chopped. Scrape down the sides of the bowl as needed. With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated. Season to taste with salt and pepper.
STEP 3+4: Assemble:
Toss the cooked and drained pasta with pesto, adding 1-2 tablespoons of pasta cooking water if necessary to make it more saucy.
Tear burrata cheese into smaller pieces and place on the hot pasta, sprinkle the parmesan cheese. You can put the pot back on the burner for a couple of seconds to help burrata melt slightly onto the pasta but don’t stir it and don’t cook it.
Place tomato halves on top. Sprinkle with red pepper flakes and fresh basil leaves.
Serve and enjoy!
Storage
Burrata cheese tastes best fresh, so try to not cook the pasta when you add the cheese. It should just slightly melt onto the pasta. If you want to reheat pasta, it will be fine, the burrata will melt just like mozzarella but you will lose its trademark creamy consistency.
More quick and easy pasta recipes
- Pasta with Sausage and Peppers
- Tuscan Chicken Pasta
- Jerk Chicken Pasta (Rasta Pasta)
- Caprese pasta – tomato, mozzarella, and basil pasta (also great with burrata!)
- Lemon Broccoli Pasta
- Chicken Fajita Pasta
- Spaghetti cacio e pepe
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Burrata Pasta
Ingredients
for the pasta:
- 11 ounces (310g) uncooked spirals pasta (fusilli) or bow ties/penne
- 1 cup a whole batch of lemony basil walnut pesto (see below) or store-bought pesto
- 10 grape/cherry tomatoes
- 7 ounces (200g) burrata cheese
to garnish:
- parmesan cheese
- red pepper flakes
- fresh basil leaves
for the lemony basil walnut pesto:
- 1 1/2 ounces (45g) basil leaves this about 3-4 loosely packed cups or 2 well-packed cups
- 1/2 cup (45g) grated parmesan cheese
- 1 small clove garlic
- zest of 1/2 lemon
- 2 teaspoons lemon juice
- 1/3 cup (33g) walnuts
- 1/4 cup (50g) olive oil
- salt and pepper to taste
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Instructions
- Cook pasta: cook the pasta al dente in well-salted water (it should have a bite to it). Drain reserving a small amount of pasta cooking water.
- Make pesto: Add walnuts, parmesan, lemon zest, and garlic into a food processor. Pulse until finely chopped. Add basil leaves and pulse until finely chopped. Scrape down the sides of the bowl as needed. With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated. Season to taste with salt and pepper.
- Assemble: Toss the cooked and drained pasta with pesto, adding 1-2 tablespoons of pasta cooking water if necessary to make it more saucy. Tear burrata cheese into smaller pieces and place on the hot pasta, sprinkle the parmesan cheese. You can put the pot back on the burner for a couple of seconds to help burrata melt slightly onto the pasta but don't stir it and don't cook it. Place tomato halves on top. Sprinkle with red pepper flakes and fresh basil leaves.
- Serve and enjoy!
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