Description
Creamy Pesto Pasta Sauce is a rich and vibrant dish made with homemade basil pesto blended until smooth and stirred into hot pasta with cream for a silky finish. Topped with burrata and toasted pine nuts, this elegant yet simple meal comes together in just 20 minutes.
Ingredients
- For the pesto (makes approximately 300 ml):
- 100 g pine nuts, toasted
- 100 g fresh basil leaves (plus extra for garnish)
- 200 ml olive oil
- 1 garlic clove (optional)
- Zest and juice of 1 lemon
- 1/2 tablespoon freshly ground black pepper
- 70 g parmesan cheese, finely grated
- Salt, to taste
- For the pasta:
- 200 g dried casarecce pasta
- 3–4 tablespoons double cream
- 1 burrata ball
- 2 tablespoons extra toasted pine nuts
Instructions
- Add toasted pine nuts and basil leaves to a blender or food processor.
- Add garlic (if using), lemon zest and juice, grated parmesan, black pepper, and olive oil. Blend until smooth. Taste and season with salt as needed. Transfer pesto to a jar (you will not need the full amount).
- Bring a saucepan of salted water to a boil. Cook pasta 2 minutes less than package instructions for al dente texture.
- Reserve 2 tablespoons pasta water, then drain pasta.
- Return pasta to the pan over low heat. Add 3 tablespoons pesto and 1 tablespoon reserved pasta water. Stir to coat.
- Gradually stir in double cream until desired creaminess is reached.
- Warm gently for 1–2 minutes until heated through and silky.
- Divide into two bowls. Top each with half a burrata ball, extra toasted pine nuts, fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper.
Notes
- Start with 3 tablespoons pesto and adjust to taste.
- Use reserved pasta water to loosen the sauce if it becomes too thick.
- Swap pine nuts with walnuts, almonds, hazelnuts, or pistachios.
- Store extra pesto in the refrigerator for up to 2 weeks with a thin layer of olive oil on top.
- Pesto can be frozen for up to 3 months; assembled creamy pasta is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 820 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 65 g
- Saturated Fat: 18 g
- Unsaturated Fat: 42 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
