Pesto pasta with burrata

Ingredients

• 400 gspaghetti
• 250 gcherry tomatoes
• 30 gpine nuts
• 50 gParmesan
• 1 clovegarlic
• 15 gbasil
• 8 tbsp (120 ml)olive oil
• 1burrata

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Prepare tomatoes

   Prick the cherry tomatoes with a small knife and put them in an oven dish.

3. 3

   Roast tomatoes

   Drizzle the tomatoes with a little olive oil and season with pepper and salt. Roast them in the oven for 10 minutes.

4. 4

   Cook the spaghetti

   Cook the spaghetti al dente according to the packet instructions.

5. 5

   Prepare garlic and cheese

   Peel the garlic and grate the Parmesan.

6. 6

   Toast the pine nuts

   Toast the pine nuts in a dry frying pan until golden brown.

7. 7

   Make the pesto

   Grind the pine nuts with the garlic, basil and olive oil until you have a fine basil pesto.

8. 8

   Finish the pesto

   Stir the grated Parmesan into the pesto, then season with pepper and salt.

9. 9

   Reserve pasta water

   Drain the spaghetti, reserving about 150 ml of the cooking water.

10. 10

    Dress the pasta

    Mix the green pesto and reserved cooking water through the pasta.

11. 11

    Plate and serve

    Divide the pesto pasta between deep plates and serve with the burrata. Add extra pepper to taste, if you like.

What is pesto pasta with burrata?

Pesto pasta is an Italian-style dish of pasta coated in a sauce traditionally made with basil, pine nuts, garlic, cheese and olive oil. Burrata, a fresh cheese from southern Italy, adds a soft, creamy centre to the finished plate.

This version keeps the preparation simple by making the pesto while the pasta cooks. Roasted cherry tomatoes bring sweetness and a little contrast to the rich cheese and herby sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 24g protein, 77g carbs, 34g fat.

Most of the carbohydrates come from the spaghetti, while olive oil, pine nuts and burrata supply much of the fat. The pasta, Parmesan, pine nuts and burrata also contribute protein. Serve with a green salad or extra non-starchy vegetables to round out the plate.

Making the basil pesto

Pine nuts: Toast them in a dry pan until golden to bring out their nutty flavour, and keep them moving so they colour evenly.

Basil and oil: Grind the toasted nuts with the garlic, basil and olive oil until fine. Stir in the grated Parmesan afterwards, as directed, then season to taste.

Roasting the tomatoes

Pricking: A small cut or prick in each tomato lets steam escape as it roasts. Use a dish that holds them in a single layer.

Doneness: After 10 minutes at 200°C, the tomatoes should be softened and juicy. If they need a little longer, keep an eye on them so they do not collapse completely.

Getting the pasta texture right

Al dente: Follow the packet timing, checking the pasta near the end so it still has a slight bite. The pasta will be mixed with pesto after draining.

Pasta water: Save about 150 ml before draining. Its starch helps the oil-based pesto coat the spaghetti; add it with the pesto as instructed.

Keeping to the 20-minute timing

Start the tomatoes first, then put the spaghetti on while they roast. You can grate the Parmesan, peel the garlic and toast the pine nuts as the pasta cooks.

Drain the pasta and mix the pesto through as soon as the components are ready. This keeps the method moving without adding extra preparation stages.

Serving the pasta

Plating: Divide the pasta between deep plates and serve the burrata alongside or on top. Let diners break it open so its creamy centre spreads over the pesto.

On the side: A simple green salad or lightly dressed leaves can balance the rich cheese and olive oil. Serve the roasted tomatoes with the pasta so their juices join the sauce.

Recipe notes & tips

• Measure out the 150 ml pasta water before you drain the spaghetti.
• Toast the pine nuts in a dry pan and watch them closely because they can brown quickly.
• Grate the Parmesan finely so it mixes readily into the pesto.
• Season the pesto after adding the cheese, since Parmesan is already savoury.
• Serve the burrata promptly so it stays soft and creamy.

Variations

• Add lemon: Grate a little lemon zest into the pesto for a brighter flavour.
• Use another nut: Swap the pine nuts for toasted almonds for a different nutty note.
• Add greens: Stir a handful of rocket through the pasta just before serving.
• Make it spicy: Add chilli flakes to the pesto to give the sauce a little heat.
• Use another pasta: Choose another pasta shape that holds pesto well, such as fusilli.

Common mistakes to avoid

• Overtoasting pine nuts: They can turn bitter; remove them from the pan as soon as they are golden.
• Skipping the pasta water: The pesto may cling unevenly; reserve about 150 ml before draining.
• Overcooking the spaghetti: It can become soft when mixed with the sauce; cook it al dente according to the packet.
• Crowding the tomatoes: They may steam rather than roast evenly; arrange them in a single layer.
• Adding the burrata too early: It can lose its fresh, creamy texture; add it when serving.

How to store

Store leftover pasta and tomatoes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water, and add fresh burrata when serving; the pesto and pasta may darken slightly in storage.

Frequently asked questions