One Pot Melty Burrata Lemon Pesto Pasta
Made in under 30 minutes, uses just one pot, and is a great way to use up all that summer basil!
Servings: 6
Calories: 436kcal
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 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.
Nutrition
Calories: 436kcal