Burrata Pesto Recipe
Crispy pancetta, burrata mozzarella, cherry tomatoes, housemade pesto cream sauce, cavatappi noodles
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pesto Cream Sauce
In a blender, combine 1 cup of fresh basil, 1/2 cup of pine nuts, 1/2 cup of grated Parmesan cheese, 2 cloves of garlic, and 1/2 cup of olive oil. Blend until smooth, and then add salt and pepper to taste. Mix in 1/2 cup of heavy cream until fully incorporated.
- 2
Cook the Cavatappi
Bring a large pot of salted water to a boil. Add cavatappi noodles and cook according to package instructions until al dente. Drain and set aside.
- 3
Cook the Pancetta
In a large skillet over medium heat, add pancetta. Cook until crispy, about 5-7 minutes. Remove from skillet and drain on paper towels.
- 4
Sauté Cherry Tomatoes
In the same skillet, add olive oil and cherry tomatoes. Sauté for about 3-4 minutes until they start to soften. Season with salt and pepper.
- 5
Combine Ingredients
Add the cavatappi noodles to the skillet with the cherry tomatoes and pour in the pesto cream sauce. Stir well to combine all ingredients.
- 6
Serve
Plate the pasta and top with crispy pancetta and burrata mozzarella. Serve immediately.
