Pesto and Burrata Bucatini

Bucatini pasta coated in rich, peppery arugula pesto and topped with creamy burrata; juicy, blistered tomatoes and sweet basil .

serves : 4 to 6


  • 1 pound bucatini, cooked
  • 2 (or 3, or 4!) large balls of burrata cheese
  • 1/4 cup finely grated parmesan cheese, for topping
  • a big handful of fresh basil leaves


  • 4 cups fresh basil
  • 1/2 cup asiago cheese
  • 1/4 cup toasted pine nuts
  • 3 garlic cloves
  • 1/2 to 3/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes


Cook the bucatini according to directions and drain. Once it’s cooked and still hot, toss it with the pesto (you can use as much or as little as you’d like, I’d start with at least 1/4 cup worth). Toss for a few minutes so every pasta strand is covered and the pesto is incorporated. Place the burrata in the center and gently pull apart the balls. Toss again to mix. Cover with the fresh herbs and grated parmesan and serve!


To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.

As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.


Source : allrecipes.Com

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