One ingredient transforms a classic sauce into an entirely different yet equally delicious meal. This sun-dried tomato pesto pasta with burrata is ready in only 30 minutes but boasts the qualities of a restaurant-worthy meal!
Jump to:
Watch how to make this
What makes this dish special
Boy, I have to say, this was one hard week. I have been trying to update my blog and with every change came a roadblock. Thankfully, my husband came to the rescue and was able to solve the big issues. As my way of thanking him, I will stuff him with a giant bowl of this amazing sun-dried tomato pesto pasta with burrata tonight.
Ever since we came back from Italy, we have been eating pasta at least once a week such as smoked salmon pasta and parmesan-crusted chicken scampi pasta. To keep things interesting, I decided to make a sauce out of sun-dried tomatoes, parmesan, and toasted walnuts, also known as, sun-dried tomato pesto. Toss the penne in the pesto, top with creamy burrata, and fresh arugula and you have one incredibly delicious meal! For another pasta featuring the special ingredient, check out my creamy sun-dried tomato pasta with blackened chicken!
Ingredients
- Sun-dried tomatoes: Provide a concentrated, sweet-tart flavor that forms the base of the pesto. They add depth and richness to the dish.
- Basil: Adds a bright, aromatic flavor that complements the sun-dried tomatoes and balances the richness.
- Parmesan: Grated Parmesan cheese adds a salty, nutty flavor and creaminess to the pesto.
- Walnuts: Contribute a nutty flavor and creamy texture to the pesto
- Short-cut pasta: Short-cut pasta, such as penne or rigatoni, serves as the base for the dish, providing a hearty and satisfying texture that holds the pesto well.
- Burrata: Adds a creamy, luxurious element to the dish, providing a rich contrast to the tangy pesto.
- Arugula: Adds a peppery bite and a refreshing contrast to the richness of the pasta and burrata.
Substitutions and variations
- Gluten-free: Use your favorite short-cut gluten-free pasta.
- Nuts: You can replace walnuts with toasted almonds or toasted pine nuts for a traditional version.
- Protein: Pair the pasta with roasted chicken, grilled shrimp, or crispy prosciutto.
Step-by-step instructions
Step 1: Make pesto
I love a good pesto. Believe it or not, it's hard to find premade pestos that are the real thing. Besides, why buy the premade sauce when you can make it exactly how you want it? My favorite pesto is my ultimate walnut almond basil pesto, but this sun-dried tomato version is a close second.
In order to have the best pesto, buy the best quality parmesan, the freshest basil, and toast those walnuts! Those little changes make a big difference.
To make the sauce, combine all of the ingredients in a blender or food processor. Puree the mixture until the sauce is relatively smooth.
Feel free to make the sauce up to 5 days in advance. You can also double the recipe and freeze a portion of it to use later.
Step 2: Cook pasta
Since this sun-dried tomato pesto pasta is simple, you want every ingredient to be top-notch. I always buy bronze die pasta because the texture is phenomenal.
The bronze die is considered "a cut above" because the rougher surface helps sauces stick better to the noodles. Every bite is perfectly coated in sauce, making the pasta an absolute star.
I chose short-cut pasta because the shape and ridges help the sauce adhere better to the pasta. However, if all you have is a box of spaghetti in the cabinet, it won't be the end of the world.
Just as we're paying attention to the quality of the pasta, make sure to get great quality burrata as well.
I've tried several different brands and have noticed a difference between them - the main difference lies in the thickness of the rind. You can buy burrata in smaller 2-ounce portions but know that there will be more skin compared to a 4-ounce portion.
Recipe tip
Leave the burrata out at room temperature for 30 minutes before serving. Burrata is best enjoyed at room temperature, not cold.
Cook the pasta until al dente and reserve the cooking water. This water is imperative to the recipe because it loosens the pesto into more of a sauce. It also helps the pasta tie together with the sauce better.
Combine the sun-dried tomato pesto and reserved pasta cooking water in a large pot, stirring until combined. Then, add the pasta along with the parmesan. Bring the sauce to a simmer, adding more water if the sauce is too thick. Season with more parmesan, salt, and black pepper.
Portion the sun-dried tomato pesto pasta and finish with that creamy burrata and fresh arugula. Don't forget to season the burrata with freshly cracked black pepper and a drizzle of extra virgin olive oil. It's those little details that elevate the dish into a restaurant-quality meal!
I think my husband was very much pleased with this dinner. How can you go wrong with creamy burrata, fresh bitter arugula, and savory, nutty, and tart pesto pasta? I think we're about even now, that is, until my next blog coding disaster.
Make-ahead and storage
- Make-ahead: You can make the pesto up to 1 week in advance. You can also cook the pasta ahead of time and toss it with the sauce before serving.
- Store: Keep leftovers in an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Frequently asked questions
Yes, but you'll need to rehydrate them in hot water before using them. Oil-packed sun-dried tomatoes are recommended for their texture and flavor.
Fresh mozzarella or ricotta can be used as substitutes for burrata.
Al dente pasta should be firm to the bite. Check the pasta a minute or two before the package instructions suggest, and it should be slightly resistant when bitten.
More vegetarian pasta recipes
Looking for more vegetarian pasta ideas? Try these:
Recipe
Sun-Dried Tomato Pesto Pasta with Burrata
Ingredients
Sun-dried tomato pesto
- 6 ounces sun-dried tomatoes drained
- ¾ cup olive oil
- ¾ cup fresh basil
- ¾ cup grated parmesan
- ½ cup toasted walnuts
- 1 garlic clove
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta
- 12 ounces short cut pasta such as penne, rigatoni, or farfalle
- 1 - 1 ½ cups reserved pasta cooking water
- ½ cup grated parmesan
- 8 ounces burrata balls
- 1 cup fresh arugula
- salt and pepper
Instructions
- Make the sun-dried tomato pesto. Combine sun-dried tomatoes with oil, toasted walnuts, fresh basil, grated parmesan, garlic, salt, and black pepper in a blender or food processor, and puree until smooth.
- Meanwhile, bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain, reserving 1 ½ cups of the cooking liquid.
- Heat a saute pan over medium-high heat. Add 1 cup of the reserved cooking liquid and pesto, stirring until well combined. Add the pasta and grated parmesan and toss together to coat the penne in the pesto. Bring to a simmer and continue to simmer until the cheese has melted and the sauce has coated the noodles. Add additional water if needed. Season with salt and pepper.
- Remove pasta from heat. Portion into bowls and top with burrata and fresh arugula. Season burrata with freshly cracked black pepper and extra virgin olive oil. Serve immediately.
Leave a Reply