11ounces(310g) uncooked spirals pasta (fusilli)or bow ties/penne
1cupa whole batch of lemony basil walnut pesto (see below)or store-bought pesto
10grape/cherry tomatoes
7ounces(200g) burrata cheese
to garnish:
parmesan cheese
red pepper flakes
fresh basil leaves
for the lemony basil walnut pesto:
1 1/2ounces(45g) basil leavesthis about 3-4 loosely packed cups or 2 well-packed cups
1/2cup(45g) grated parmesan cheese
1small clove garlic
zest of 1/2 lemon
2teaspoonslemon juice
1/3cup(33g) walnuts
1/4cup(50g) olive oil
salt and pepper to taste
Instructions
Cook pasta: cook the pasta al dente in well-salted water (it should have a bite to it). Drain reserving a small amount of pasta cooking water.
Make pesto: Add walnuts, parmesan, lemon zest, and garlic into a food processor. Pulse until finely chopped. Add basil leaves and pulse until finely chopped. Scrape down the sides of the bowl as needed. With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated. Season to taste with salt and pepper.
Assemble: Toss the cooked and drained pasta with pesto, adding 1-2 tablespoons of pasta cooking water if necessary to make it more saucy. Tear burrata cheese into smaller pieces and place on the hot pasta, sprinkle the parmesan cheese. You can put the pot back on the burner for a couple of seconds to help burrata melt slightly onto the pasta but don't stir it and don't cook it. Place tomato halves on top. Sprinkle with red pepper flakes and fresh basil leaves.
Serve and enjoy!
Notes
Calories = 1 serving (1/3 of the recipe). This is only an estimate!