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Pistachio Pesto Pappardelle with Burrata

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Silky pappardelle pasta tossed with rich pistachio and basil pesto, topped with creamy burrata and roasted pistachios for a luxurious, nutty, and elegant dish.

Ingredients

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

Instructions

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

Notes

  • Use high-quality burrata for the creamiest finish.
  • The pesto can be made ahead and refrigerated for up to 3 days.
  • To toast pistachios, place them in a dry skillet over medium heat for 3–5 minutes.

Nutrition

Keywords: pistachio pesto pasta, pappardelle with burrata, creamy pesto pasta, Italian pasta dish, vegetarian pasta

Find it online: https://epicrecipebox.com/pistachio-pesto-pappardelle-with-burrata/