Oh my goodness, let me tell you about my absolute favorite way to turn an ordinary weeknight into something special, creamy pesto pasta with burrata! This dish feels like you’re treating yourself to a fancy Italian restaurant, but guess what? It comes together in less time than it takes to decide on takeout. I first fell in love with this combo when my best friend surprised me with it for my birthday dinner years ago, and now it’s my go-to for celebrations, date nights, or just those “I deserve something amazing” evenings.
The magic happens when that vibrant homemade pesto gets all creamy and luxurious, clinging to every noodle, then, boom!, you tear open that gorgeous ball of burrata right on top. Watching the creamy center spill out is practically dinner theater. What I love most is how simple ingredients transform into something that looks and tastes so impressive. My neighbors can always tell when I’m making this because the smell of fresh basil and garlic drifts right out my kitchen window!
Trust me, once you try this creamy pesto pasta with burrata, you’ll understand why I make it at least twice a month. It’s that perfect balance of fresh, rich, and comforting, plus it’s so easy you could practically make it with your eyes closed (though I don’t recommend that with boiling pasta water!).
Why You’ll Love This Creamy Pesto Pasta with Burrata
Let me count the ways this dish will become your new obsession:
- Weeknight magic: Ready in 25 minutes flat, faster than delivery!
- Creamy dreaminess: That luscious pesto-cream combo coats every noodle perfectly
- Restaurant wow factor: Burrata makes it look fancy but costs way less than eating out
- Fresh flavor bomb: Bright basil, nutty pine nuts, and garlic create layers of taste
- Easy elegance: Looks like you spent hours when really it’s just blending and tossing
- Crowd pleaser: I’ve never met anyone who didn’t go back for seconds
Seriously, this recipe checks all the boxes, quick, delicious, and guaranteed to impress. The first time I made it, my husband thought I’d taken cooking classes! For more quick dinner ideas, check out this external resource.
Creamy Pesto Pasta with Burrata
Ingredients
Equipment
Method
- Cook the pasta according to package instructions in salted boiling water. Drain and set aside.
- In a blender, combine basil, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth.
- Transfer the pesto to a mixing bowl and stir in the heavy cream until well combined.
- Toss the cooked pasta with the creamy pesto sauce until evenly coated.
- Top with fresh burrata cheese and season with salt and pepper to taste.
Notes
Ingredients for Creamy Pesto Pasta with Burrata
Gather these simple ingredients, I promise you probably have half of them already! Here’s what you’ll need to make magic happen:
For the Pasta:
- 12 oz pasta, I love using penne or fusilli because those little grooves hold onto the sauce perfectly
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed tight! None of that wimpy measuring
- 1/4 cup pine nuts, toast them first if you want extra flavor (I always do!)
- 2 cloves garlic, minced or roughly chopped so it blends smoothly
- 1/2 cup grated Parmesan cheese, the good stuff, not the powdery kind
- 1/2 cup olive oil, extra virgin makes all the difference
- 1/4 cup heavy cream, this is what takes it from good to “oh wow”
For Topping:
- 1 ball (about 8 oz) burrata cheese, look for the freshest you can find
- Salt and pepper, to taste, but don’t skip it!
Ingredient Notes & Substitutions
No heavy cream? No problem! Greek yogurt works beautifully for a lighter version, just add it slowly so it doesn’t curdle. If you’re gluten-free, any GF pasta will do (I’ve had great results with brown rice pasta). Don’t have pine nuts? Try walnuts or even almonds in a pinch. And if you want some crunch, crispy turkey bacon bits make an amazing topping, just chop and sprinkle over at the end!
Equipment Needed for Creamy Pesto Pasta with Burrata
You don’t need fancy gadgets to make this dreamy dish, just three basic kitchen tools:
- Large pot, For cooking that pasta to al dente perfection
- Blender, My trusty old Oster whips up the pesto in seconds
- Mixing bowl, Where the magic happens when sauce meets noodles
That’s it! No special equipment required, just grab these and you’re ready to create something amazing. If you are looking for more simple recipes, check out my main meals collection.
How to Make Creamy Pesto Pasta with Burrata
Okay, let’s get cooking! This creamy pesto pasta comes together so easily you’ll be amazed. Here’s exactly how I make it every time:
Cooking the Pasta
First, bring a large pot of salted water to a rolling boil, I’m talking ocean-level salty here. Drop in your pasta and cook according to package directions, usually about 10-12 minutes for al dente. Here’s my secret: reserve about 1 cup of that starchy pasta water before draining! It’ll be our sauce-saving superhero later.
Making the Pesto
While the pasta cooks, let’s make that glorious pesto. Toss the basil, pine nuts, garlic, and Parmesan into your blender. Drizzle in the olive oil while blending on low speed, you want it smooth but not liquefied! Stop to scrape down the sides once or twice. It should look vibrantly green and smell like an Italian summer.
Creating the Creamy Sauce
Transfer your beautiful pesto to a mixing bowl and stir in the heavy cream. This is where the magic happens! The cream mellows the garlicky bite and creates that luxurious texture we’re after. If it seems too thick, add a splash of that reserved pasta water until it’s silky smooth.
Bringing It All Together
Toss your drained pasta with the creamy pesto sauce until every noodle is perfectly coated. Now for the grand finale: gently place that gorgeous burrata ball right on top. Right before serving, tear it open with your hands (so satisfying!) and watch that creamy center spill out over the pasta. Finish with a crack of black pepper and maybe an extra sprinkle of Parmesan if you’re feeling fancy.
Tips for Perfect Creamy Pesto Pasta with Burrata
Here are my tried-and-true tricks for pesto pasta perfection:
- Toast those pine nuts! Just 2-3 minutes in a dry pan brings out incredible nutty depth.
- Don’t over-blend, pulse rather than run continuously to keep the pesto bright green.
- Room temp burrata tastes best, take it out of the fridge about 30 minutes before serving.
- Pasta water is liquid gold, it helps the sauce cling beautifully to noodles.
- Taste before salting, Parmesan adds saltiness, so adjust seasoning at the end.
Follow these simple steps and tips, and you’ll have restaurant-worthy creamy pesto pasta with burrata on your table in no time! If you are looking for other easy recipes, check out my chocolate quinoa energy bites for a quick snack.
Serving Suggestions for Creamy Pesto Pasta with Burrata
Oh, let me tell you how I love to serve this beauty! A crisp arugula salad with lemon dressing makes the perfect fresh contrast to the rich pasta. If I’m feeling extra (which is always), I’ll whip up some garlic bread, that crusty bread is made for soaking up every last drop of creamy pesto. For drinks, a chilled glass of Pinot Grigio pairs magically with the fresh basil flavors. And if you really want to impress, light some candles and pretend you’re in a tiny trattoria in Italy!
Storage & Reheating
Leftovers? No problem! Store your creamy pesto pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to bring back that luscious creaminess, the microwave works fine, but I prefer gently warming it in a skillet over low heat. Pro tip: keep the burrata separate and add it fresh when serving leftovers for that perfect creamy texture!
Nutritional Information
Here’s the scoop on what you’re getting in each generous serving of this creamy pesto pasta with burrata (and let’s be honest, we’re definitely going back for seconds!):
- Calories: About 550 per serving
- Fat: 35g (10g saturated from that glorious cheese and cream)
- Protein: 15g (thank you, Parmesan and pasta!)
- Carbs: 45g
Remember, these are estimates, your exact numbers might vary based on specific ingredients or how generous you are with that burrata (no judgment here!). While it’s definitely an indulgent dish, all those fresh basil leaves mean you’re getting some great nutrients too! For more healthy options, see my chocolate fudge brownie hearts recipe.
Frequently Asked Questions About Creamy Pesto Pasta with Burrata
Here are the questions I get asked most about this dreamy dish (and my honest answers!):
Can I use store-bought pesto to save time?
Absolutely! I won’t judge, we all have those busy nights. Just mix about 1 cup of good-quality store-bought pesto with the heavy cream. Pro tip: taste before adding salt since prepared pesto can be quite salty already.
How do I keep my fresh basil from turning brown?
I feel this struggle! For the brightest green pesto, blend your basil quickly and don’t over-process it. Adding a squeeze of lemon juice helps too. And always use fresh, vibrant leaves, no wilted basil allowed!
What if I can’t find burrata?
Don’t panic! Fresh mozzarella works beautifully (just tear it into chunks). For extra creaminess, stir in a dollop of ricotta when mixing the pasta with sauce. Still delicious!
Can I make this ahead for a dinner party?
You bet! Make the pesto sauce up to 2 days ahead and store in the fridge with plastic wrap pressed directly on the surface. Cook pasta fresh though, nobody likes mushy noodles! If you are planning a party, you might enjoy my dessert charcuterie board idea.
Why did my sauce separate when reheating?
That’s the cream getting shy! Just stir in a splash of warm water or milk while reheating over low heat. It’ll come right back together, good as new.
Oh, I’d absolutely love to see your gorgeous creations! add me on pinterest when you make this creamy pesto pasta with burrata, I’ll be the one drooling over your photos at 2am. And if you loved it as much as I do, leave a rating so more people can discover this easy, dreamy dish!
