Rotini with Pesto and Burrata
Rotini pasta tossed with a basil pesto and tomatoes and topped with burrata.
Equipment
- Food processor
Ingredients
- 6 quarts water
- 12 ounces rotini pasta
- 3 tbsp. Diamond kosher salt
- 2 cups baby arugula
- 2 cups halved cherry tomatoes
- ½ cup Parmesan cheese
For the Pesto:
- ¼ cup pine nuts
- 2 cups basil leaves
- ⅓ cup extra virgin olive oil
- 1 tbsp. crushed garlic
- ½ cup finely grated Parmesan cheese
- 2 tbsp. pasta water
- ½ tsp. crushed red pepper flakes
- ½ tsp. sea salt flakes
For the Garnishes:
- ¼ cup pine nuts
- ¼ cup basil leaves
- 4 balls burrata cheese
Instructions
- Begin by cooking the rotini: Bring the water to a boil in a large pot. Add the kosher salt and the rotini.
- While the rotini cooks, make the Basil Pesto: Heat a small skillet on low heat, and cook the pine nuts (both for the pesto and the garnishes) until toasted about five minutes.
- Put half the pine nuts in a food processor, and process until finely chopped. Save the rest of the pine nuts for the garnishes. Add the rest of the ingredients, except for the pasta water, and process until everything is minced and combined. Add the pasta water, and process until a creamy sauce is formed.
- Drain the rotini and pour it into a large bowl. Add the pesto and stir until combined. Also add in the tomatoes, arugula, parmesan and the rest of the pine nuts. Garnish the dish with the basil leaves and the burrata.
Nutrition
Calories: 380kcal
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