Creamy Bow Tie Pasta with Burrata
The cozy nooks and crannies of bow tie pasta are perfect when tossed with a dreamy pistachio pesto recipe. Opening a ball of burrata on top makes a creamy bow tie pasta recipe you'll serve all summer long. You can also use this classic pesto recipe or pesto without pine nuts too!
Servings 4
Equipment
Ingredients
For the pesto
- 2 cups of basil leaves stems removed
- 1-2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic peeled
- 3 Tablespoons pistachio meats I buy them toasted from Trader Joe's
- ⅓ cup olive oil
- 2-3 T softened butter
- ½ cup Parmesan cheese
For the Pasta
- ½ lb bow tie pasta I like Barilla
- 1 cup reserved pasta water
- 1 ball burrata cheese can be found at Trader Joe's
- 1 lemon zested
Instructions
- Place the basil, salt, pepper, whole cloves of garlic and pistachios in the medium sized bowl of a food processor or mini prep. Pulse about 5-7 times to chop the basil and garlic. Then, turn the machine on and pour the oil in slowly through the feed tube at the top. Stop when you have a thick sauce, about 30 seconds or so.2 cups of basil leaves, 1-2 teaspoons kosher salt, 2 cloves garlic, ½ teaspoon ground black pepper, 3 Tablespoons pistachio meats, ⅓ cup olive oil
- Remove the pesto to a medium bowl and add in butter and parmesan cheese. Use a bar muddler to press the cheese and butter into the pesto. This should be really easy especially if the butter is softened as noted above.2-3 T softened butter, ½ cup Parmesan cheese
- After cooking pasta, reserve 1 cup of pasta water to use to thin out the pesto. Drain pasta in a colander.Toss pasta with pesto and add to a warmed bowl (you can use pasta water to warm the bowl or place bowl over hot pan if still warm from cooking pasta).
- Place ball of burrata in the center of the bow tie pesto pasta.
- 2 serving ideas: 1) Cut into it and spread out with the pesto tossing it together until it's all nice and creamy.2) Keep the burrata intact and let each person scoop off what they'd like when they serve themselves.
Notes
I've got easy pesto tips like how to keep pesto from turning black and more!
Pesto prep
- Make the pesto and store in a sealed, airtight container in the refrigerator for up to 4 days. Press a piece of plastic wrap directly on top of the pesto to help avoid the pesto darkening from being exposed to the air.
- Toss with cooked pasta when ready to serve!
- Refrigerate in an airtight container with a lid for up to 4 days.
- Pesto can be frozen either in smaller containers (love these 1/2 cup Souper Cubes for pesto!) or ice cube trays for up to 6 months. Thaw in the refrigerator or at room temperature.
- Defrost in the fridge or at room temperature and stir to blend before using.