Pesto Pasta with Burrata

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Pesto Pasta with Burrata

OK, you got me. Pesto is not French. However, it does do a good job of representing the regional flavors of the South of France. After all, Genoa, the birthplace of pesto, is just a short jaunt down the coast from Nice—not even three hours by car.

This tangy, and verdant sauce is a timeless indulgence. In the summer, it adds rich flavor to light vegetable and seafood dishes. But now that we’re approaching the Fall, I thought it’d be more timely to pair it with hearty pasta and fresh burrata to make it extra filling!

Although you can easily find pesto in any grocery store, it’s 100x better when you make it yourself. Here, you’ll learn how to make it with a food processor, but if you want to be really traditional, you can go at it by hand with a mortar and pestle.


Pesto pasta with burrata


  • 250 g  of spaghetti
  • 1 or 2 burrata
  • 50 g fresh basil
  • 100 g parmesan
  • 100 g pine nuts
  • 2 cloves of garlic
  • salt and pepper
  • Olive oil

For the pesto:

Wash and dry the basil, then chop it. Next, peel the garlic, remove the germ from the center of the garlic clove, and roughly chop. Finally, place the garlic, basil, parmesan, and pine nuts into a food processor and mix, gradually adding olive oil until it reaches a smooth consistency. Season with salt and pepper to taste.

For the pasta:

Fill a saucepan halfway with generously salted water and bring it to a boil. Once it reaches a rolling boil, add the spaghetti to cook for about 8 minutes or according to package instructions. Stir regularly while the pasta cooks.

Once the pasta is cooked, add the fresh pesto and mix to combine. Serve it on a plate or in a shallow pasta bowl and top each serving with either half or a full burrata. Sprinkle with parmesan and your pasta is ready to eat!

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