Sun-Dried Tomato Pesto Pasta with Burrata
Servings 4
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.
Notes
You can make the pesto up to 1 week in advance.