Burrata and Pistachio Pesto Spaghetti
Indulgent rigatoni cloaked in a vibrant, creamy pistachio pesto featuring fresh basil and luxurious burrata—a truly irresistible Italian delight packed with healthy fats and fresh herbs. CHECKED
Ingredients
- Wwholewheat spaghetti220 g
cherry tomatoes150 gHalved
burrata100 gHalf for pesto, half for topping
basil30 gFresh leaves
garlic clove1 whole
pistachios35 g25-30g for pesto, 5-10g reserved for garnish
extra virgin olive oil8 tsp
salt1 pinchTo taste
Instructions
Chef's Tips
For extra flavour, lightly roast the 35g of pistachios in a dry pan for 3-4 minutes before blending to deepen their nuttiness and make the pesto more aromatic.
If you prefer a thinner sauce, use a second ladleful of pasta water when tossing the pasta and pesto together; the starch helps emulsify the sauce beautifully.
Prepare Components
Halve all the cherry tomatoes, peel the garlic clove, and place a large pot of salted water on the hob to boil.
Sauté Tomatoes
Heat 1 tablespoon (approximately 15ml) of the extra virgin olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and a pinch of salt, then sauté for 5 minutes until softened and slightly caramelised.
Cook Pasta
Add the spaghetti to the boiling salted water and cook according to package directions until al dente. Before draining, reserve 1 to 2 ladlefuls of the starchy pasta water.
Make Pesto
Place the basil leaves, peeled garlic, 25g of the pistachios, half of the burrata (approximately 50g), the remaining extra virgin olive oil, and a pinch of salt into a food processor. Blend until the mixture is smooth and creamy, adding a splash of the reserved pasta water if the pesto is too thick.
Combine Pasta and Sauce
Drain the cooked pasta and add it directly to the skillet containing the sautéed tomatoes. Pour the pistachio pesto over the pasta, followed by one ladleful of the reserved pasta water. Toss everything gently over low heat until the pasta is evenly coated and the sauce looks silky.
Serve
Divide the sauced rigatoni between two plates. Top each portion with the remaining burrata and sprinkle generously with the remaining chopped pistachios for added crunch.
