Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water before draining the pasta.
Step 3: In a food processor, combine the basil, pistachios, garlic, Parmesan cheese, olive oil, lemon juice, salt, and black pepper.
Step 4: Blend until smooth and creamy, scraping down the sides as needed.
Step 5: Heat the pesto in a large skillet over low heat and stir in the heavy cream.
Step 6: Add the cooked pasta to the skillet and toss until evenly coated in the pesto sauce.
Step 7: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 8: Transfer the pasta to serving bowls and top each portion with burrata cheese.
Step 9: Garnish with chopped pistachios, extra Parmesan cheese, and a drizzle of olive oil before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Keep the burrata separate when possible to maintain its creamy texture.
Reheat the pasta gently in a skillet over low heat with a splash of water or cream.
For the freshest flavor, add fresh burrata just before serving leftovers.
Continue on the next page