Silky ribbons of pappardelle tossed in a luscious pistachio and basil pesto, crowned with creamy burrata and chopped roasted pistachios—rich, nutty, and decadently smooth for an elegant pasta dish. This recipe offers an indulgent balance of textures and flavors that is as suitable for special occasions as it is for a sophisticated weeknight dinner.

Why You’ll Love This Recipe

This pistachio pesto pappardelle with burrata is a refined take on classic pesto pasta. The pistachios add a buttery richness, while the fresh basil brings brightness. Creamy burrata enhances every bite with a luxurious, milky softness. The dish is quick to make, visually stunning, and delivers gourmet flavor with minimal effort. Ideal for impressing guests or treating yourself to something truly special.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pesto:
1/2 cup shelled pistachios (unsalted)
1 cup fresh basil leaves
1 garlic clove
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Juice of 1/2 lemon
Salt and pepper to taste

For the pasta:
12 oz (340g) pappardelle pasta
1 large ball of burrata cheese
2 tablespoons chopped roasted pistachios (for garnish)
Drizzle of olive oil

directions

1. In a food processor, combine pistachios, basil, garlic, Parmesan, lemon juice, salt, and pepper. Blend until finely chopped.
2. With the motor running, slowly pour in the olive oil until the mixture becomes smooth and creamy. Set aside.
3. Cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente.
4. Reserve 1/4 cup of the pasta water, then drain the pasta.
5. In a large bowl, toss the hot pasta with the prepared pistachio pesto. Add a bit of reserved pasta water to loosen the sauce and help it coat the noodles evenly.
6. Plate the pasta and place a generous scoop of burrata on top of each serving.
7. Sprinkle with chopped roasted pistachios and drizzle with olive oil. Serve immediately.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Add Greens: Blend in spinach or arugula with the basil for extra nutrition and flavor.
• Lemon Zest: Add zest from the lemon in the pesto for extra citrus brightness.
• Make It Vegan: Use a dairy-free Parmesan and vegan burrata substitute.
• Add Protein: Serve with grilled chicken or shrimp for a heartier version.
• Nut Swap: Substitute pistachios with walnuts or almonds if preferred.

storage/reheating

This dish is best served fresh, especially with the burrata. However, you can store leftover pasta (without burrata) in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a pan over low heat with a splash of water or olive oil to loosen the sauce. Add fresh burrata only when serving.

FAQs

Can I use store-bought pesto instead of making it from scratch?

Yes, but homemade pistachio pesto adds a unique flavor. If substituting, try to find or make a pesto with pistachios for a similar result.

Is burrata the same as mozzarella?

No, burrata is a type of mozzarella with a creamy interior. It is richer and softer than standard mozzarella.

Can I use a different type of pasta?

Yes, tagliatelle or fettuccine work well. Any long, flat noodle will hold the pesto nicely.

What if I don’t have a food processor?

You can use a high-speed blender. If unavailable, finely chop the ingredients and mix thoroughly by hand.

Is this dish served hot or cold?

It is best served warm, especially with the burrata just starting to melt over the hot pasta.

Can I prepare the pesto in advance?

Yes, the pesto can be stored in the refrigerator for up to 3 days in an airtight container. Cover with a thin layer of oil to preserve freshness.

Can I freeze the pesto?

Yes, the pesto freezes well. Store in an airtight container for up to 1 month. Thaw in the refrigerator before using.

What wine pairs well with this pasta?

A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the richness of the burrata and pesto.

Is it necessary to toast the pistachios?

Not required, but using roasted pistachios enhances their flavor and adds a nice crunch for garnish.

Can I make this dish nut-free?

Yes, substitute pistachios with sunflower seeds or pumpkin seeds for a nut-free alternative.

Conclusion

Pistachio pesto pappardelle with burrata is a refined yet simple pasta dish that transforms a few quality ingredients into something truly special. Whether you’re entertaining or enjoying a quiet night in, this recipe delivers elegance and comfort in every bite. The nutty pesto, silky pasta, and creamy burrata make it a standout addition to any meal plan.

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