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One ingredient transforms a classic sauce into an entirely different yet equally delicious meal. This sun-dried tomato pesto pasta with burrata is ready in only 30 minutes but boasts the qualities of a restaurant-worthy meal!
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What makes this dish special
Boy, I have to say, this was one hard week. I have been trying to update my blog, and with every change came a roadblock. Thankfully, my husband came to the rescue and was able to solve the big issues. As my way of thanking him, I will stuff him with a giant bowl of this amazing sun-dried tomato pesto pasta with burrata tonight.
Ever since we came back from Italy, we have been eating pasta at least once a week, such as shrimp scampi with broccolini and blistered tomatoes, smoked salmon pasta, and parmesan-crusted chicken scampi pasta. As a professional chef, I love recreating dishes that I had abroad. To keep things interesting, I decided to make a sauce out of sun-dried tomatoes, parmesan, and toasted walnuts, also known as sun-dried tomato pesto. Toss the penne in the pesto, top with creamy burrata and fresh arugula, and you have one incredibly delicious meal!
Recipe
Sun-Dried Tomato Pesto Pasta with Burrata
Ingredients
Sun-dried tomato pesto
- 6 ounces sun-dried tomatoes drained
- ¾ cup olive oil
- ¾ cup fresh basil
- ¾ cup grated parmesan
- ½ cup toasted walnuts
- 1 garlic clove
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta
- 12 ounces short cut pasta such as penne, rigatoni, or farfalle
- 1 - 1 ½ cups reserved pasta cooking water
- ½ cup grated parmesan
- 8 ounces burrata balls
- 1 cup fresh arugula
- salt and pepper
Instructions
- Make the sun-dried tomato pesto. Combine sun-dried tomatoes with oil, toasted walnuts, fresh basil, grated parmesan, garlic, salt, and black pepper in a blender or food processor, and puree until smooth.
- Meanwhile, bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 minutes. Drain, reserving 1 ½ cups of the cooking liquid.
- Heat a saute pan over medium-high heat. Add 1 cup of the reserved cooking liquid and pesto, stirring until well combined. Add the pasta and grated parmesan and toss together to coat the penne in the pesto. Bring to a simmer and continue to simmer until the cheese has melted and the sauce has coated the noodles. Add additional water if needed. Season with salt and pepper.
- Remove pasta from heat. Portion into bowls and top with burrata and fresh arugula. Season burrata with freshly cracked black pepper and extra virgin olive oil. Serve immediately.
Notes
Step-by-step instructions
Step 1: Make pesto
I love a good pesto. Believe it or not, it's hard to find premade pestos that are the real thing. Besides, why buy the premade sauce when you can make it exactly how you want it?
My favorite pesto is my ultimate walnut almond basil pesto, but this sun-dried tomato version is a close second.
In order to have the best pesto, buy the best quality parmesan, the freshest basil, and toast those walnuts! Those little changes make a big difference.
To make the sauce, combine all of the ingredients in a blender or food processor. Puree the mixture until the sauce is relatively smooth.
Feel free to make the sauce up to 5 days in advance. You can also double the recipe and freeze a portion of it to use later.
Step 2: Cook pasta
Since this sun-dried tomato pesto pasta is simple, you want every ingredient to be top-notch. I always buy bronze die pasta because the texture is phenomenal.
The bronze die is considered "a cut above" because the rougher surface helps sauces stick better to the noodles. Every bite is perfectly coated in sauce, making the pasta an absolute star.
I chose short-cut pasta because the shape and ridges help the sauce adhere better to the pasta. However, if all you have is a box of spaghetti in the cabinet, it won't be the end of the world.
Just as we're paying attention to the quality of the pasta, make sure to get great-quality burrata as well.
I've tried several different brands and have noticed a difference between them - the main difference lies in the thickness of the rind. You can buy burrata in smaller 2-ounce portions, but know that there will be more skin compared to a 4-ounce portion.
Recipe tip
Leave the burrata out at room temperature for 30 minutes before serving. Burrata is best enjoyed at room temperature, not cold.
Cook the pasta until al dente and reserve the cooking water. This water is imperative to the recipe because it loosens the pesto into more of a sauce. It also helps the pasta tie together with the sauce better.
Combine the sun-dried tomato pesto and reserved pasta cooking water in a large pot, stirring until combined. Then, add the pasta along with the parmesan. Bring the sauce to a simmer, adding more water if the sauce is too thick.
Season with more parmesan, salt, and black pepper.
Portion the sun-dried tomato pesto pasta and finish with that creamy burrata and fresh arugula. Don't forget to season the burrata with freshly cracked black pepper and a drizzle of extra virgin olive oil. It's those little details that elevate the dish into a restaurant-quality meal!
I think my husband was very pleased with this dinner. How can you go wrong with creamy burrata, fresh bitter arugula, and savory, nutty, and tart pesto pasta? I think we're about even now, that is, until my next blog coding disaster.
For another pasta featuring the special ingredient, check out my creamy sun-dried tomato pasta with blackened chicken!
Make-ahead and storage
- Make-ahead: You can make the pesto up to 1 week in advance. You can also cook the pasta ahead of time and toss it with the sauce before serving.
- Store: Keep leftovers in an airtight container and store in the refridgerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
More vegetarian pasta recipes
Looking for more vegetarian pasta ideas? Try these:
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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