Mafaldine Burrata E Pistacchio Recipe
pistachio pesto, preserved lemon, confit baby tomatoes, orange infused olive oil
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Ingredients
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Pasta
Pistachio Pesto
Preserved Lemon and Confit Tomatoes
Finishing Touches
Method
Cooking the Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Drain and set aside.
Making Pistachio Pesto
- 2
Prepare the Pesto
In a food processor, combine pistachios, basil leaves, Parmesan cheese, minced garlic, olive oil, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
Confit the Tomatoes
- 3
Confit the Tomatoes
In a small skillet, heat olive oil over low heat. Add the cherry tomatoes, salt, and thyme. Cook gently for about 15-20 minutes until the tomatoes are softened and slightly blistered.
Assembling the Dish
- 4
Combine and Serve
In a large bowl, combine the cooked mafaldine pasta with the pistachio pesto and preserved lemon. Gently mix in the confit tomatoes. Serve topped with burrata cheese, a drizzle of orange-infused olive oil, and chopped pistachios.
