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Creamy Sun-Dried Tomato Pesto Pasta Recipe with Burrata and Fresh Basil Made Easy

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A quick and easy creamy sun-dried tomato pesto pasta featuring burrata and fresh basil, perfect for casual dinners and crowd-pleasing meals.

Ingredients

Scale
  • 8 ounces (225g) pasta (penne or fusilli recommended)
  • Salt for pasta water
  • 1 cup (150g) sun-dried tomatoes packed in oil, drained
  • 1/2 cup (60g) fresh basil leaves, packed
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (30g) toasted pine nuts or walnuts
  • 2 garlic cloves, peeled
  • 1/3 cup (80ml) extra virgin olive oil
  • Freshly ground black pepper, to taste
  • 1/2 cup (120ml) heavy cream or half-and-half (or coconut cream for dairy-free)
  • 1/4 cup (60ml) reserved pasta cooking water
  • 8 ounces (225g) burrata cheese, torn into chunks
  • Fresh basil leaves, for garnish
  • Extra Parmesan for sprinkling

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package directions minus 1 minute (usually about 9-10 minutes for penne) until al dente. Reserve 1/4 cup (60ml) of pasta cooking water before draining.
  2. While the pasta cooks, add sun-dried tomatoes, fresh basil leaves, Parmesan, toasted pine nuts or walnuts, and garlic cloves to a food processor. Pulse until coarsely chopped.
  3. With the processor running, slowly drizzle in olive oil until the mixture becomes a smooth pesto. Stop to scrape down the sides if needed. Season with freshly ground black pepper to taste.
  4. Transfer the pesto to a large skillet over low heat. Stir in heavy cream and reserved pasta water. Stir gently until the sauce is warm and slightly thickened, about 2-3 minutes. Avoid boiling or separating.
  5. Add the drained pasta to the skillet. Toss gently to coat each piece with the creamy pesto sauce. Add more pasta water if the sauce is too thick.
  6. Divide the pasta among serving bowls. Tear chunks of burrata cheese over the top and scatter fresh basil leaves. Sprinkle with extra Parmesan if desired.
  7. Serve immediately while the burrata is soft and melty and the sauce is warm and creamy.

Notes

Use oil-packed sun-dried tomatoes for best pesto texture; rehydrate dry sun-dried tomatoes if needed. Keep heat low when warming cream sauce to prevent separation. Reserve pasta water to adjust sauce consistency. Burrata is best served fresh and torn over pasta just before serving.

Nutrition

Keywords: sun-dried tomato pesto, creamy pasta, burrata, fresh basil, easy dinner, quick pasta recipe, vegetarian pasta

Find it online: https://avabake.com/creamy-sun-dried-tomato-pesto-pasta-recipe-with-burrata-and-fresh-basil-made-easy/