This is a perfect summer pasta, its quick and easy to make, so fresh and delicious. The creaminess of the burrata is a perfect paring with the fresh herby pesto. I like to make mine with nutritional yeast which makes it vegan (minus the burrata), but you can make it with parmesan for a similar flavor.
Ingredients:
1 bag Pappardelle pasta
4 burrata balls (recipe makes about 4 servings)
1 cup packed basil
1 cup packed parsley
1 cup walnuts
1-2 cloves garlic
1 tsp kosher salt
½ tsp black pepper
½ tsp alleppo pepper or red pepper flakes
¼-½ cup water
¼ cup olive oil
Juice from 1 lemon
¼ cup nutritional yeast or parmesan cheese
Directions:
Start by bringing a pot of salted water to a boil, add your pasta and allow it to cook according to the bag's instructions.
While the pasta cooks, in a blender or food processor add the basil, parsley, walnuts, garlic, salt, pepper, alleppo pepper, water, olive oil, lemon, and nutritional yeast (set aside a few walnuts).
Blend all the ingredients till you get a smooth consistency.
While that blends, grab a small pan and add the walnuts you set to the side to it, and toast in the pan on medium heat for about 5 minutes, tossing every so often.
Once the walnuts are done toasting, finely chop them.
In a bowl, add the puree mixture, the chopped walnuts, and ½ cup of the pasta water. Mix thoroughly.
Next mix the cooked pasta into the pesto sauce.
To serve, scoop some pesto pasta in a bowl, place a ball of burrata on top, and top the entire dish with a sprinkle of kosher salt and alleppo pepper.
Enjoy!
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