Pesto Pasta with Burrata and Cherry Tomatoes
Prep time: 15 minServes: 4
Pairs with
Pesto's basil fragrance and burrata's creaminess want a white with freshness — a medium-bodied white or rosé that lifts the summer in every bite.
Ingredients
- 400g casarecce or fusilli
- 200g green pesto (preferably homemade)
- 300g cherry tomatoes, halved
- 2 burrata
- Olive oil
- Fresh basil
- Pine nuts, toasted
- Salt, black pepper
Method
- 11. Cook the pasta al dente. Save 150ml pasta water.
- 22. Toss the pasta with pesto and enough pasta water for a creamy consistency.
- 33. Fold in half the cherry tomatoes.
- 44. Divide into bowls. Tear a burrata over each.
- 55. Top with remaining tomatoes, toasted pine nuts, basil and a drizzle of olive oil.