INGREDIENTS
300 g (10 oz) pappardelle or fettuccine
2 cups fresh basil leaves
⅓ cup grated Parmesan cheese
⅓ cup pistachios (plus extra for garnish)
2 garlic cloves
⅓ cup olive oil
Juice of ½ lemon
Salt and black pepper, to taste
1 burrata cheese
Extra Parmesan, for serving
Extra virgin olive oil, for drizzling
INSTRUCTIONS
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the pasta water before draining.
2. In a food processor, blend the basil, Parmesan, pistachios, garlic, olive oil, lemon juice, salt, and pepper until smooth. Add a splash of pasta water if needed for a creamier consistency.
3. Toss the hot pasta with the pesto, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
4. Transfer the pasta to a serving bowl and place the burrata on top.
5. Finish with chopped pistachios, extra grated Parmesan, freshly cracked black pepper, and a drizzle of olive oil.
6. Break the burrata just before serving and mix it through the pasta for an extra creamy finish.