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Sun-Dried Tomato Pesto Pasta with Burrata

Course Main Course
Cuisine Italian
Keyword pasta, vegetarian
Total Time 30 minutes
Servings 2
Author Cherry on My Sundae


Sun-dried tomato pesto

  • 7 ounces sun dried tomatoes packed in olive oil
  • ½ cup walnuts toasted
  • ½ cup fresh basil
  • ¾ cup parmesan grated
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup olive oil


  • 12 ounces penne
  • ½ cup reserved pasta cooking water
  • ¼ cup parmesan grated
  • 8 ounces burrata
  • 1 cup fresh arugula
  • salt and pepper


  • Make the sun-dried tomato pesto. Blend together 7 ounces sun-dried tomatoes with the oil, ½ cup toasted walnuts, ½ cup fresh basil, ¾ cup grated parmesan, 1 teaspoon garlic, 1 teaspoon salt, and ½ teaspoon black pepper until smooth.
  • Meanwhile, bring a pot of salted water to a boil over high heat. Add 12 ounces penne and cook until al dente, about 8 minutes. Drain, reserving ½ cup of the cooking liquid.
  • Heat a saute pan over medium-high heat. Add 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. Season with salt and pepper.
  • Remove pasta from heat. Portion into bowls and top with burrata and fresh arugula. Serve immediately.