@foodierandy: EASY MEALS FOR 2, EP 24 Pesto Burrata Pasta PLEASE READ BEFORE MAKING: never heat the pesto directly, you do not need to turn the heat on, you can make this recipe in a large bowl, i didn't have a large bowl, thats why im using a pan, the residual heat from the pasta is enough to warm the pesto sauce while keeping its fresh basil flavor vibrant. ( I literally just wanted a cool sizzling shot then messed up the entire thing up ) DO BETTER THAN ME Ingredients * 200–220g dried pasta (rigatoni, fusilli, or spaghetti work well) * 180mL (about ¾ cup) store-bought pesto * ¼ cup reserved pasta water, plus more as needed * ⅓ cup freshly grated Parmesan * 1 large burrata (or 2 burratini) To Finish * Fresh parsley, finely chopped * Chili flakes (or freshly sliced chili) * Flaky salt * Extra virgin olive oil Instructions 1. Bring a large pot of well-salted water to a boil and cook the pasta until al dente. reserve the pasta water, you'll need it for the sauce. 2. While the pasta cooks, add the pesto to a large bowl or wide pan WITHOUT turning on the heat. Stir in about ¼ cup of the reserved pasta water a few tablespoons at a time until the pesto becomes smooth and glossy. 3. Mix in the Parmesan until fully incorporated. If the sauce feels too thick, add another splash of pasta water. 4. Add the hot drained pasta and toss until every piece is evenly coated. The heat from the pasta will gently warm the pesto without cooking it. 5. Transfer to serving plates and place the burrata on top (or divide between two plates if using burratini). 6. Finish with chopped parsley, chili flakes, flaky salt, and a generous drizzle of extra virgin olive oil. Tear into the burrata and mix it through the pasta before eating. NOTES: • If the pasta sits for a few minutes and the sauce thickens, stir in another splash of warm pasta water to loosen it back up. • get a really good quality pesto since that is what your sauce will taste like #pasta #pesto #burrata #DinnerIdeas #creatorsearchinsights

foodierandy

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Tuesday 21 July 2026 14:59:18 GMT