Pesto and Burrata Bucatini.
Welcome to your quick summer dinner dream!
Really, it might not get much better than this.
Unless you add a crisp glass of ice cold rosé or a chilled beer with a lime slice. Or a garlic bread stick. Or an extra burrata ball.
Once upon a time I didn’t care for pesto. I’m almost positive it was because I hadn’t had really GREAT pesto or maybe even homemade pesto, and I’m fully convinced that when you grow your food yourself, it tastes so much better. Must be something in the process of actually watching it grow.
Last year, my herbs and tomatoes did phenomenally. To the point where I annoyed myself because I talked about them so much. This year, it’s coming back to bite me – none of my herbs have really taken off and my tomatoes just appear to be very, well… meh. Two words: BUM.MER.
Luckily, I planted two green basil plants and one purple basil plant (which oddly enough seems to be turning green sometimes, what is up with that?) so I’ve still ended up with a nice batch of fresh basil, albeit not enough for a huuuuge container of pesto to last me all year long. At least not yet. We still have two-ish months though, right?!
I’m counting on it!
This meal is embarrassingly simple. It’s one of those great summer ones – when you want something satisfying, but don’t want to spend hours in the kitchen or turn on the oven (except for, hello, garlic bread, but I’m going to go out on a limb and tell you to grill it) and it is packed with so.much.flavor.
All you need to do is toss hot bucatini with pesto – I used basil, but also flip over arugula or pistachio! – some fresh herbs and a big ball (or three… ) of burrata cheese.
I know. Really sounds like rocket science after the title of this post. I KNOW.
I made another big batch of this last night because we finished watched Stranger Things on Netflix – oh my gosh, have you watched? I was instantly transported back to the early 80s (even I was only, like, one year old) and feeling all the feels. It scared the heck out of me at some points but then I’m like this can’t even happen! Can it? I mean, it can’t, right?
Annnnyhoooo, rainy day weekend binge + burrata pesto pasta is the sure solution to the most excellent meal. You could add some roasted garlic. Some crunchy breadcrumbs. A lemon spritz even!
Just don’t leave out the rosé for sure.
Pesto Pasta with Burrata
- 1 pound bucatini, cooked
- 2 or 3, or 4! large balls of burrata cheese
- 1/4 cup finely grated parmesan cheese, for topping
- a big handful of fresh basil leaves
- 4 cups fresh basil
- 1/2 cup asiago cheese
- 1/4 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- Cook the bucatini according to directions and drain. Once it’s cooked and still hot, toss it with the pesto (you can use as much or as little as you’d like, I’d start with at least 1/4 cup worth). Toss for a few minutes so every pasta strand is covered and the pesto is incorporated. Place the burrata in the center and gently pull apart the balls. Toss again to mix. Cover with the fresh herbs and grated parmesan and serve!
- To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
- As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.
The melty coated noodles are alllll mine.