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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:
Roasted Tomato Basil and Feta Orzo
Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula
Greek Watermelon Feta Salad with Basil Vinaigrette
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
Servings: 6
Calories Per Serving: 436 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
Notes
Pistachio Basil PestoÂ
2 cups packed fresh basilÂ
1/3 cup grated parmesan cheeseÂ
1/4 cup toasted pistachiosÂ
1/2 cup extra virgin olive oilÂ
2 tablespoons lemon juiceÂ
sea saltÂ
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.Â
Delicious!!! My grocery store didn’t carry burrata but I subbed it with fresh Mozzarella and it was outstanding! Thank you!
Hey Genelle,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
I don’t love ricotta. Can I sub that in for something else? Maybe cream cheese?
Hey Marissa,
Sure, cream cheese or even mascarpone would also work well here. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I feel like this one was good up until the balsamic. I love balsamic, but it overpowered all the other delicious flavors in the meal. I could not taste the pesto at all.
Hey Kris,
So sorry to hear this, thanks for giving the recipe a try! xTieghan
What kind of pot did you use for this? Thanks so much!
Hey Jill,
I used a large dutch oven. Please let me know if you have any other questions! xTieghan
Made this last night. Delicious! Great recipe and easy.
Will definitely make again.
Hey Virginia,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This pasta dish was so yummy! My family really enjoyed it and wants to put in regular rotation! Yay!
Hey Bevin,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This looks delicious! What do you think about serving it as a cold pasta salad?
Hey Gina,
I think that would also work well! I hope you love the recipe, please let me know if you give it a try! xTieghan
Did you use a ramen noodle for this dish? BTW huge fan of your blog, your recipes are staples in our house!
Looks like long fusilli (fusilli col buco).
Hey Lauren,
Here is the link for the noodles that I used:
https://www.delallo.com/delallo-fusilli-col-buco-pasta-1-lb/
Please let me know if you have any other questions! xTieghan
I ended up making this for my boyfriend for dinner and WOW!!! This is now become a staple in our dinner routine. The flavors were so good everything paired so well was a bit hesistant of the lemon but without it it wouldn’t have been the same the acid made it light and not so heavy. And the burrata your right a little goes a long way it blends so creamy and effortlessly when added. DELICIOUS! Was quick and simple to make but packed major flavor punch. Your recipe are our favorites <3
Hey Kristen,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
We loved this pasta. It was so easy to put together and full of beautiful, vibrant flavors. We’ve enjoyed several of your recipes this summer. Thank you.
Hey Nisha,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
So good and so easy. I ended up just using a store bought arugula pesto, so I’m sure this recipe is even more delicious with your pistachio pesto. The touch of lemon and red pepper made this especially good. My new summer go to!
Hey Jennifer,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Lots of stars! We loved this – so good. I really enjoyed the Pesto recipe too – so light and bright (great to have an option that doesn’t use garlic!) – and as we have a magnificent abundance of basil in the garden right now I’m making the pesto again tonight as a spread for toasted French Bread slices. Enjoy everyone.
Hey Mary Ellen,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Fabulous recipe!
Hey Alexandra,
Happy Friday! I am delighted that this recipe was enjoyed. I appreciate you giving it a try:) xTieghan
I was so excited to make this one only to find it lacked flavor, was very bland, and desperately needed a savory component to save it. I followed the recipe exactly and at the end had to add more garlic, more shallot, artichokes, and chicken. The idea of even using this as a base pasta dish falls short. I’m disappointed.
Hey Ash,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
Made this last night and it was amazing! You always knock it out of the park, Tiegan. Thank you so much for sharing all of your amazing recipes!
Hey Brooke,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
This pasta dish was delicious. It’s the third recipe of yours I’ve made in the last two weeks and each one is wonderful. It’s a fun way to try to get my kids to eat something different.
Hey Susan,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan