Cheesy Pesto Pasta with Burrata

Finding a comforting dinner that feels fancy but doesn’t require hours in the kitchen can feel like searching for a needle in a haystack. Between after-school activities, work deadlines, and the usual evening rush, most of us don’t have time to tackle complicated recipes – but we still want something that feels special enough to break out of the usual pasta routine.

That’s where this pesto pasta with burrata comes in: it’s quick and straightforward to make, uses simple ingredients you might already have, and brings together classic Italian flavors in a way that makes any weeknight dinner feel like a treat from your favorite restaurant.

What Kind of Burrata Should I Use?

Fresh burrata is the star of this dish, and you’ll find it in most specialty cheese shops or well-stocked grocery stores, usually packed in water or whey. The outer shell should be firm mozzarella, while the inside should be soft and creamy – when you cut into it, the center should ooze out slowly. For this pasta dish, look for burrata that’s about the size of a tennis ball, which is the most common size and perfect for serving. If you can’t find burrata, you can substitute with fresh mozzarella, though you’ll miss out on that lovely creamy center that makes this dish special. Just make sure to bring your burrata to room temperature before serving, as this allows the flavors to develop fully and gives you that perfect, creamy texture.

Options for Substitutions

This pasta dish is pretty flexible and you can make several swaps while still keeping it tasty:

• Bucatini pasta: Any long pasta will work here – try spaghetti, linguine, or fettuccine. Just cook according to the package directions until al dente.
• Burrata: If you can’t find burrata, fresh mozzarella is your next best bet. In a pinch, you could also use ricotta or even stracciatella, though burrata really does make this dish special!
• Pine nuts: Pine nuts can be pricey, so feel free to swap them with walnuts, almonds, or even pistachios. Just make sure to toast them first to bring out their flavor.
• Asiago cheese: For the pesto, you can replace asiago with pecorino romano, aged parmesan, or even manchego cheese. Each will give a slightly different but equally good flavor.
• Fresh basil: While fresh basil is key for traditional pesto, you can mix it up by using half basil and half baby spinach, or try other herbs like parsley or arugula for a different spin.
• Red pepper flakes: If you don’t have red pepper flakes, a pinch of cayenne pepper works, or just leave it out if you prefer less heat.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pesto pasta is overcooking the basil while blending – to keep its bright flavor and color, pulse the pesto ingredients in short bursts and avoid running the food processor continuously, which can heat and oxidize the herbs. Another common error is adding the burrata too early when the pasta is still piping hot, causing it to completely melt instead of maintaining that lovely creamy center – wait until the pasta has cooled for about 5 minutes before topping with torn burrata pieces. When it comes to the pasta itself, many cooks rinse it after cooking, but this removes the precious starch that helps the pesto cling to each strand – instead, reserve a cup of pasta water before draining and use it to thin out your pesto sauce if needed. For the best texture, toast your pine nuts in a dry pan until just golden (watching carefully as they can burn quickly), and let them cool completely before blending into your pesto.

What to Serve With Pesto Pasta?

This creamy pasta dish pairs wonderfully with simple sides that won’t overshadow its fresh basil and cheese flavors. A light arugula salad dressed with lemon juice and olive oil makes for a perfect starter, while some warm crusty bread is essential for soaking up any extra pesto sauce left on your plate. If you’re looking to add more protein, try serving some grilled chicken or shrimp alongside – they work really well with the pesto flavors without making the meal too heavy. For a complete Italian-style dinner, you might want to start with some marinated olives or roasted cherry tomatoes to set the mood.

Storage Instructions

Keep Fresh: This pesto pasta is best enjoyed right away, but if you have leftovers, place them in an airtight container in the fridge. Keep in mind that the burrata should be added fresh when serving, not stored with the pasta. The pasta and pesto will stay good for up to 4 days in the refrigerator.

Make Ahead: You can make the pesto sauce up to 3 days in advance – just store it in a jar with a thin layer of olive oil on top to prevent browning. When you’re ready to eat, cook your pasta fresh and add the burrata right before serving for the best taste and texture.

Revive: To enjoy leftover pasta, let it come to room temperature for about 15 minutes. If it seems a bit dry, toss it with a splash of olive oil or a spoonful of reserved pasta water. Remember to add fresh burrata just before eating – it’s what makes this dish extra special!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 60-70 g
• Fat: 200-220 g
• Carbohydrates: 200-220 g

Ingredients

For the pasta:

• 2 to 4 large balls burrata (for an extra creamy texture)
• 1 lb bucatini
• a generous handful fresh basil leaves (for garnish)
• 1/4 cup grated Parmesan

For the pesto:

• 1/4 cup toasted pine nuts (I use Fisher brand)
• 3 garlic cloves
• 1/4 tsp black pepper
• 4 cups fresh basil (rinsed and dried)
• 1/2 to 3/4 cup olive oil
• 1/4 tsp red pepper flakes
• 1/2 cup Asiago cheese (freshly grated for best flavor)
• 1/4 tsp salt

Step 1: Prepare the Pesto

Begin by making the pesto.

In a food processor, combine fresh basil leaves, grated cheese, pine nuts, and garlic.

Pulse the ingredients until they form small crumbs.

With the processor running, slowly stream in 1/2 cup of olive oil.

Check the consistency of the pesto; if it’s too chunky, add more olive oil until your desired smooth consistency is achieved.

Add salt, pepper, and pepper flakes to taste, and blend once more.

Adjust the seasoning if needed for a perfect mix.

Step 2: Toast the Pine Nuts

If you haven’t already toasted your pine nuts, add them to a skillet over low heat.

Shake and stir the nuts regularly, allowing them to turn golden and release a fragrant aroma.

This should take about 5 minutes.

Be cautious not to burn them, as they can quickly go from toasted to burnt.

Step 3: Cook the Bucatini

Cook the bucatini according to the package directions until al dente.

Once the pasta is cooked, drain it well.

Ensure it remains hot to easily absorb the flavors of the pesto in the next step.

Step 4: Toss Pasta with Pesto

With the hot bucatini in a large bowl, add your prepared pesto.

Start with at least 1/4 cup of pesto, and adjust according to your preference.

Toss the pasta thoroughly for a few minutes to ensure each strand is well-coated and the pesto is fully incorporated into the pasta.

Step 5: Add Burrata and Garnish

Place the burrata cheese in the center of the pasta dish.

Gently pull apart the burrata balls so the creamy interior can ooze into the pasta.

Toss the dish again lightly to mix in the burrata.

Finish by garnishing with fresh herbs and a generous sprinkle of grated Parmesan cheese.

Step 6: Serve and Enjoy

Serve the pesto bucatini immediately while it’s still warm.

Enjoy the harmony of flavors and textures, and savor the freshness of the homemade pesto and creamy burrata.

Bon appétit!