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Yield: 6
Pistachio Basil Pesto Pasta Salad with Burrata
Total Time:
30 mins
pistachio basil pesto
  • 1 cup shelled pistachios
  • 1 1/2  cups loosely packed fresh basil leaves torn
  • 1/2 cup fresh arugula
  • 2 tablespoons fresh oregano
  • garlic cloves
  • 1/3 cup finely grated pecorino romano cheese
  • 1/3 to 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 pound fusilli pasta
  • 1 ball burrata cheese
  • 1/4 cup parmesan cheese
  • 2 tablespoons chopped pistachios
  • 1 handful fresh basil for tossing
pistachio basil pesto
  1. Place the pistachios, basil, arugula, oregano, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.
  1. Cook the pasta according to the directions on the package. Once you drain the pasta, immediately toss it with the olive oil and a few scoops of the pesto – as much as you’d like! You can use all of it or just a few tablespoons. Pull apart the burrata cheese and toss it into the pasta over and over. Toss in the parmesan cheese. At this point, you can serve it warm, but I love to stick the whole bowl in the fridge and let it cool down for a few hours. The flavor is unreal!
  2. Before serving, top with the extra pistachios and fresh basil leaves.

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