For the pesto: • 1 cup fresh basil leaves • ½ cup shelled pistachios, lightly toasted • ½ cup Parmesan cheese, grated • 1 garlic clove • ½ cup olive oil • Zest and juice of ½ lemon • Salt & black pepper to taste
For the pasta: • 12 oz (340g) tagliatelle or spaghetti • 1 ball burrata cheese • Extra pistachios, chopped • Lemon zest for garnish
Instructions: 1. Cook pasta in salted water until al dente. Reserve ½ cup cooking water. 2. Blend basil, pistachios, Parmesan, garlic, lemon juice, and olive oil into a coarse pesto. Season with salt and pepper. 3. Toss pasta with pesto, adding pasta water as needed for creaminess. 4. Serve topped with torn burrata, extra pistachios, and a sprinkle of lemon zest.
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