One Pot Melty Burrata Lemon Pesto Pasta! This simple summery pesto pasta is made in under 30 minutes, uses just one pot, and is a great way to use up all that summer basil. Made with creamy melted burrata cheese, homemade pistachio basil, a touch of garlic, and finished with fresh basil and lemon. The perfect quick-cooking pasta that’s great for these low-key summer nights.
Sometimes when testing out a new recipe I’ll begin cooking and then the dish begins to take a completely different turn. That’s exactly what happed with this delicious pesto pasta. Originally the burrata cheese was never part of this recipe. But in the end, it ended up being the the KEY to creating a really delicious, really exciting pesto pasta. ‘
I know this looks super simple, and it is. But guys don’t let that fool you, this is probably my favorite recipe of the week.
Here’s the story
Before I left for Mexico, I was in a mad rush to get everything done…per usual before leaving for just about any trip.
The fridge was really running low on ingredients. But the garden was full of fresh herbs, especially basil. The pantry was stocked with pasta and I had just enough cheese in the fridge to create something delicious.
So pesto pasta it was.
The details are simple
Since I had mass amounts of fresh basil and thyme. I made a quick basil pesto with roasted pistachios, parmesan, thyme and lemon. I’ve included the recipe so you guys can make your own homemade pesto too. But feel free to use store-bought pesto if that’s easier for you.
If you are going to make pesto, it’s really easy. Just combine everything in a food processor until mixed, then season with salt.
Now the pasta…it comes together in just one pot
The rest is so quick and easy that you’ll be shocked.
Boil your favorite pasta. I love to use a long noodle, but short cut works too. Before you drain the pasta, save some of that pasta cooking water to help you create a yummy pesto sauce at the end.
Now in the same pot you boiled the pasta, cook up some garlic and thyme. Add chili flakes for a bit of spice, then stir in the pasta, pesto, and a couple of spoonfuls of ricotta cheese.
When everything is combined, break the balls of burrata over the pasta and remove from the heat. Add the basil and lemon, then gently stir a few times until the burrata begins to melt into the pasta.
If you’ve never experienced melty burrata cheese, let me just say that it is truly so delicious. Creamier and cheesier than you could ever imagine. A little really does go a long way!
Serve the pasta up immediately, while everything is still warm, and top with plenty of fresh basil. Honestly, this is one of my easiest recipes yet. But it’s also one of my favorite summer dinners. At least at the moment.
You only need a handful of ingredients and a small amount of time. This dish is pretty hard to beat.
And most importantly, it is DELICIOUS! And especially great if you have a summer garden full of basil and thyme!
Looking for other fresh basil recipes? Here are some favorites:
Lastly, if you make this One Pot Melty Burrata Lemon Pesto Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Melty Burrata Lemon Pesto Pasta
Calories Per Serving: 451 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh thyme
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 3/4 cup basil pesto (homemade recipe in notes)
- 1/2 cup whole milk ricotta cheese
- 8 ounces burrata cheese, at room temperature
- 2 tablespoons balsamic vinegar
- 1/2 cup fresh basil, torn
- zest and juice of 1 lemon
- 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.2. In the same pot set over medium-high heat, add the olive oil, shallot, garlic, thyme, and a pinch of red pepper flakes. Cook another minute. Add the reserved pasta cooking water, the pasta, pesto, balsamic vinegar, and ricotta, stir until combined. Next, break the burrata over the pasta. Remove from the heat and gently stir until the cheese is melty. 3. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!
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Pistachio Basil Pesto 2 cups packed fresh basil 1/3 cup grated parmesan cheese 1/4 cup toasted pistachios 1/2 cup extra virgin olive oil 2 tablespoons lemon juice sea salt Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and chili flakes, if desired. Pesto keep 1-2 weeks in the fridge.