Fusilli Pesto E Burrata Recipe
basil pesto, string beans, crushed burrata, basil, Parmigiano-Reggiano
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Ingredients
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Pasta & Vegetables
Basil Pesto
Burrata & Garnish
Method
Pasta & Vegetables
Boil water and cook beans
Bring a large pot of water to a rolling boil. Add the coarse kosher salt. Add the trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Using a slotted spoon or spider, transfer beans to a bowl of ice water to stop cooking; reserve the boiling water in the pot.
Cook fusilli
Return the boiling pot (discard the ice water). Add the fusilli and cook according to package instructions until al dente (usually 9–11 minutes). In the last 2 minutes of cooking, add the blanched green beans back into the pot to reheat with the pasta. Reserve 1 cup of pasta cooking water, then drain the pasta and beans well.
Basil Pesto
Toast pine nuts (if not toasted)
In a small dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until fragrant and lightly golden. Transfer to a small bowl and let cool.
Blend pesto
In a food processor, combine the basil leaves, toasted pine nuts, garlic cloves, grated Parmigiano-Reggiano, salt and black pepper. Pulse to a coarse paste. With the motor running, stream in the extra-virgin olive oil until the mixture emulsifies and reaches a smooth but slightly textured consistency. Taste and add lemon juice and/or additional salt if needed. If pesto is very thick, thin with 1–2 tablespoons of reserved pasta water until loose enough to coat pasta well.
Assembly & Burrata
Combine pasta and pesto
Return the drained fusilli and green beans to the warm (off-heat) pot or a large mixing bowl. Add about 3/4 cup of the prepared pesto and 1/2 cup reserved pasta water. Toss vigorously to coat, adding more pesto or cooking water as needed to achieve a glossy, sauced consistency. Adjust seasoning with salt and pepper.
Plate and add burrata
Divide the pesto-coated fusilli and beans among 4 plates (servings). Place pieces of burrata on top of each portion. Using a spoon, gently crush the burrata so the creamy interior spills over the pasta. Drizzle about 1/2 teaspoon extra-virgin olive oil over each plate and finish with a sprinkle of freshly grated Parmigiano-Reggiano and a few torn basil leaves. Grind black pepper to taste.
Serve
Serve immediately while pasta is warm so the burrata remains soft and creamy. If desired, pass additional pesto and grated cheese at the table.