Pasta con burrata

Ingredientes

• 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
• parmesan cheese
• red pepper flakes
• fresh basil leaves
• 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

Preparación

1. 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.

2. 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.

3. 3

   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.

4. 4

   Serve and enjoy!