This creamy pesto burrata bucatini is a delicious pasta dish that’s sure to impress! The rich, smooth pesto paired with soft burrata cheese makes every bite feel special.
I love how easy this recipe is to whip up, and honestly, who can resist that melty burrata? It’s perfect for a cozy dinner or a gathering with friends. Yum! 😋
Key Ingredients & Substitutions
Bucatini: This long, hollow pasta is perfect for holding sauce. If you can’t find it, spaghetti or fettucine can work as alternatives, though the texture will be slightly different.
Fresh Basil: Fresh basil gives that classic pesto flavor. If you’re in a pinch, try using spinach or arugula for a different twist. Dried basil can be used but will change the flavor; use about a tablespoon.
Pine Nuts: These nuts add a lovely creaminess to the pesto. In case of an allergy, walnuts, pecans, or sunflower seeds make great substitutes. Roasting the nuts before use enhances their flavor!
Burrata: This creamy cheese is a star of the dish. If burrata isn’t available, try fresh mozzarella or even goat cheese, though they won’t be quite as creamy.
Heavy Cream: I like the richness heavy cream adds. If you want a lighter version, you can use half-and-half or even Greek yogurt for a tangy twist, but adjust the quantity to avoid thickness.
How Do I Make the Perfect Pesto?
Making pesto can seem tricky, but it’s really simple if you follow these steps! The goal is to get a smooth and creamy consistency without over-processing.
- Start with fresh basil, pine nuts, and garlic in your food processor. Pulse until finely chopped—this releases all the flavors.
- With the processor running, slowly drizzle in the olive oil. This helps emulsify the oils with the herbs, creating a nice texture.
- Add the Parmesan cheese, and give it a few more pulses. Remember to taste and adjust with salt and pepper to your liking!
A little tip: If you want to keep it green, avoid overheating the mix, and use good quality ingredients for the best flavor!
How to Make Creamy Pesto Burrata Bucatini
Ingredients You’ll Need:
For the Pasta:
- 12 oz bucatini pasta
For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
For the Sauce:
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
To Finish:
- 1 ball burrata cheese (about 8 oz)
- Optional: cherry tomatoes and fresh basil for garnish
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare and cook. It’s quick enough for a weeknight dinner yet tasty enough to impress guests. Let’s get cooking!
Step-by-Step Instructions:
1. Cook the Bucatini:
Start by bringing a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until it’s al dente. Remember to reserve about 1 cup of the pasta water before draining the pasta. This water is like liquid gold for adjusting the sauce!
2. Prepare the Pesto:
While your pasta is cooking, it’s pesto time! Grab a food processor and add the basil leaves, pine nuts (or walnuts), and garlic. Pulse until everything is finely chopped and well mixed.
3. Make it Creamy:
With the food processor still running, slowly drizzle in the olive oil until you achieve a smooth consistency. Then, toss in the freshly grated Parmesan and give it a few more pulses. Season your pesto with a bit of salt and freshly ground black pepper to taste. Taste it to make sure you’re happy with the flavor!
4. Combine Sauce and Pasta:
In a large skillet over medium heat, add your freshly made pesto along with the heavy cream. Stir everything together and warm it gently—just don’t let it boil! Next, add in your drained bucatini and toss everything to coat. If the sauce seems too thick, slowly mix in a little bit of that reserved pasta water until you get the desired creaminess.
5. Finish Up!
Once everything is well mixed and heated through, transfer the pasta to serving bowls. Tear the burrata into large pieces and place it beautifully on top of the pasta.
6. Garnish and Serve:
If you’re feeling fancy, toss in some cherry tomatoes and extra basil leaves for garnish. Serve your creamy pesto burrata bucatini immediately and enjoy every creamy, cheesy bite!
FAQ for Creamy Pesto Burrata Bucatini
Can I Use Different Pasta for This Recipe?
Absolutely! While bucatini is ideal for this dish, you can substitute it with spaghetti, fettuccine, or even penne. Just keep an eye on cooking times as they may vary slightly based on the pasta shape.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat on the stove over low heat, adding a splash of cream or reserved pasta water to keep it creamy.
Can I Make the Pesto in Advance?
Yes, you can! Pesto can be made ahead of time and stored in an airtight container in the fridge for up to one week. To keep it fresh, drizzle a thin layer of olive oil on top to prevent oxidation.
What Can I Substitute for Burrata Cheese?
If burrata isn’t available, fresh mozzarella is a good alternative. For a different flavor, you could also use goat cheese or ricotta, though the texture will be different. Just crumble or dollop it on top before serving!
