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Lemon Pesto Pasta with Burrata

This vibrant dish balances creamy and zesty flavors, featuring fresh basil and luxurious burrata cheese for a delightful meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 640
Ingredients Method Notes

Ingredients
  

Pasta and Burrata
  • 12 ounces pasta (spaghetti, linguine, or your choice)
  • 8 ounces burrata cheese For topping
  • cherry tomatoes optional Cherry tomatoes for garnish
Lemon Pesto
  • 1 cup fresh basil leaves Use fresh for best flavor
  • 1/4 cup pine nuts Can substitute with sunflower seeds for a nut-free option
  • 1/2 cup grated Parmesan cheese Substitute with nutritional yeast for vegan option
  • 2 cloves garlic
  • 1/2 cup olive oil Use high-quality extra-virgin for best results
  • 1 whole lemon Zest and juice required
  • Salt and black pepper to taste

Method
 

Cooking the Pasta
  1. Cook the pasta according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water.
Making the Lemon Pesto
  1. In a food processor, combine the basil, pine nuts, Parmesan, garlic, lemon zest, and lemon juice. Pulse until finely chopped.
  2. With the processor running, slowly add the olive oil until a smooth pesto forms. Season with salt and black pepper to taste.
Combining
  1. Toss the cooked pasta with the lemon pesto, adding reserved pasta water as needed for a creamy consistency.
  2. Serve the pasta on plates and top each portion with a piece of burrata cheese.
  3. Garnish with cherry tomatoes if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or olive oil to restore the creamy texture. Avoid freezing the dish.