Pistachio Pesto Burrata Pasta
Pistachio Pesto Burrata Pasta
Rated 5.0 stars by 1 users
Ingredients
1 package pappardelle noodles
1 cup fresh basil
2 balls burrata cheese
½ cup crushed pistachios, divided
Juice of 1 lemon
¼ cup water
½ cup grated Parmesan cheese, divided
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1 teaspoon Morton & Bassett Rainbow Peppercorn Grinder
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2 teaspoons Morton & Bassett Garlic Powder
Directions
Bring a large pot of salted water to a boil. Cook the pappardelle noodles until al dente, then drain.
In a blender or food processor, combine ¼ cup grated Parmesan cheese, lemon juice, water, Morton & Bassett Rainbow Peppercorn Grinder, Morton & Bassett Garlic Powder, basil, and ¼ cup crushed pistachios. Blend until smooth and creamy.
Return the cooked noodles to the pot and pour the sauce over the top. Toss until evenly coated.
Divide the pasta between plates. Top each with burrata (torn or sliced open), remaining pistachios, grated Parmesan cheese, and an extra sprinkle of Morton & Bassett Rainbow Peppercorn Grinder.
Servings
3
Prep Time
10 minutes
Cook Time
10 minutes
This dish is a delightful blend of flavors and textures, perfect for a quick yet impressive meal.
Author:Morton & Bassett