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.
Did you make this recipe?
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I appreciate you so much!
The melty coated noodles are alllll mine.
41 Comments on “Pesto and Burrata Bucatini.”
Hummm que delícia.
My last payment was $8482 working 11 hours a week online. My sisters friend has been averaging 18k for months now and she works about 21 hours a week. I can’t believe how easy it was once I tried it out.
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why is burrata THE best?!? I have a sorta similar recipe with spaghetti, burrata, and garlic-poached tomatoes, and it’s been my go-to meatless monday meal for weeks!!! this looks like the perfect way to switch it up :) xo
ugh i know! it’s so freaking good.
So… this looks AMAZING. I will do anything for burrata. Also, you’re about the 178920349th person to mention Stranger Things this weekend. I was out to dinner in Chicago on Saturday and the friend I was with just about FREAKED out because the actor who plays “Steve” on the show, was at the table next to us. Now I feel I must check it out…
oh my gosh! i would have freaked too…
Can we talk about your photos? They’re always really good but these are amazing!!!!!! I was going to comment that that picture of the pasta in the strainer with the steam is one of the best food pics I’ve ever seen–and it’s true–but then I scrolled down and saw the rest and they’re incredible too. (AND ALSO this sounds delicious and i wish I could just magic it off the screen and into my mouth)
thank you so, so much! i really didn’t feel good about these photos (and have posted so much lately on the blue background) so that means the world!
Looks mouthwatering delicious and I have to make this. Gotta go to the store for my blog ingredients today, so I’ll put some burrata on my list
oh my goodness, I went from checking your blog almost daily to slacking. I’ve missed the perfection.
hey hey! welcome back! :)
Yummmmmmm I want this right now!!!
Kristina does the Internets
you need to try!
Oh boy! Wanna be besties? This looks so delish!
Obsessed with burrata and my basil is overflowing…guess I know what to make for dinner tonight!!!
My last pay check was $8500 working 1o hours a week online. My younger brother friend has been averaging 12k for months now and he works about 22 hours a week. I cant believe how easy it was once I tried it out. This is wha¬ I do…
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My Uncle Jason got a new yellow over S10 linked here
Can’t wait to try this recipe! Is it okay to make the pesto ahead of time to save even more time during the week? If so, any tips on keeping it fresh?
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This is AMAZING. My husband is a basil farmer, so I love pesto-centric pasta recipes, and this is one of the best. We made it last night and agreed that it tasted like it came out of a (particularly awesome) Italian restaurant. I also added some burst tomatoes, because I still can (RIP SUMMER). SO GOOD.
In love with this incredible pasta <3
I made this tonight for our Valentine’s day dinner and it was so delicious! Thank you! <3
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I made it tonight for dinner. So delish and easy!!!
I added some shallots and BACON – and I’m not mad about it. ?
Will definitely be making it again!
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Looks amazing! How long will the pesto stay if you store it in a jar?
if you freeze it, it will stay great for months! in the fridge, it will stay good (aka, safe) for about a week!
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My husband grows a variety of Lettuce Leaf Basil, which grows leaves as large as my hand. I love that it takes fewer leaves, because they’re so large, to make a recipe of pesto. This year, I’ve made many batches and frozen them in 1/2 cup containers to give as gifts to friends at Christmas.
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