Casarecce Pesto Burrata Recipe

Toast pine nuts

Place 1 oz pine nuts in a small dry skillet over medium heat. Stir frequently until golden and fragrant, 2–4 minutes. Transfer to a plate to cool.

In a food processor, combine cooled toasted pine nuts, 3 cups packed basil leaves, 2 peeled garlic cloves, and 1 cup grated Parmesan. Pulse until coarsely chopped.

With the processor running, slowly stream in 1 cup extra-virgin olive oil until emulsified and smooth. Add 1 tablespoon lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Pulse once to combine and taste; adjust salt, pepper, or lemon as needed. If pesto is too thick, add up to 2–4 tablespoons reserved pasta water or olive oil to reach desired consistency.

Transfer pesto to a bowl and cover with plastic pressed directly onto the surface to prevent browning until ready to use.

Heat 1 liter whole milk in a heavy saucepan over medium heat, stirring occasionally to prevent scorching, until it reaches 85°C (185°F) and just begins to steam (small bubbles form at the edge). Remove from heat.

Slowly stir in 2 tablespoons lemon juice (or white vinegar). Let sit undisturbed for 5–10 minutes until curds separate from whey (curds look lumpy and whey is translucent).

Line a colander with fine cheesecloth and ladle the curds into it. Allow whey to drain for 5–10 minutes; reserve a small amount of warm whey (about 1/4 cup) to help stretch if needed.

Gather the cheesecloth and gently squeeze to compact curds into a mass. Transfer curds to a bowl and knead gently; add 1 teaspoon sea salt and 120 ml heavy cream, combining until smooth. If you prefer the classic stretched mozzarella exterior, warm the curd slightly in very hot whey (60–70°C / 140–158°F) and stretch/pull until smooth, then form a pouch and fill with the creamy curd/cream mixture. For a rustic easy burrata, simply shape the curd and cream into a smooth ball.

Place formed burrata in a bowl with a splash of cream or reserved whey and refrigerate until plating. Serve at cool-room temperature (bring out ~20 minutes before serving).

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 12 oz casarecce and cook according to package instructions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water. Drain pasta, then return to the pot off the heat.

Add 4–6 tablespoons of the prepared pesto to the hot pasta. Toss vigorously, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a glossy sauce that coats the pasta evenly. Taste and adjust seasoning with salt and pepper.

Divide pesto-coated casarecce among 4 warmed shallow bowls or plates (serves 4).

Place one homemade burrata (or a 4–6 oz burrata ball divided among plates) in the center of each portion. Gently tear the burrata open at the table so the creamy interior spills over the pasta.

Drizzle each plate with 1/2 tablespoon extra-virgin olive oil, sprinkle with toasted pine nuts (about 1/2 tablespoon per plate), scatter 2 small basil leaves or micro basil, and finish with a light pinch of flaky sea salt and a grind of black pepper.

Serve immediately, offering extra pesto and lemon wedges if desired.