Green Pesto Pasta with Burrata
Total Time: 30 minutesYield: 8 Servings
Source: www.foodnetwork.com
Category:
Ingredients
1 pound Linguine8 ounces Kale (chopped)
1 1⁄2 cup Basil (packed)
3 cloves Garlic (peeled)
1⁄3 cup Pinenuts (toasted)
3⁄4 cups Parmesan (plus 2 tablespoons)
6 tablespoons Olive Oil (plus 1 teaspoon)
1 whole Lemon (small, juiced)
1⁄4 teaspoon Crushed Red Pepper (plus 1/8 teaspoon)
8 ounces Burrata Cheese
1 1⁄2 tablespoon Salt
1⁄2 teaspoon Ground Black Pepper
1⁄4 teaspoon Flaky Salt
Directions
- Bring a large pot of water to a boil over high heat and add salt. Add the pasta and cook for 3 minutes.
- In a food processor, add the kale, basil, garlic, pinenuts, 3/4 cup parmesan, 6 tablespoon olive oil, lemon juice, 1/4 teaspoon crushed red pepper, and 1/4 teaspoon of black pepper and blend until smooth.
- Transfer pasta into a large bowl, saving the pasta water. Toss the sauce with the pasta, adding more pasta water if necessary to achieve your desired consistency.
- Plop on the burrata and cut it open to allow the cream to ooze out. Top with 1 teaspoon of olive oil, flaky salt, 1/4 teaspoon black pepper, 2 tablespoons parmesan, and 1/8 teaspoon crushed red pepper flakes.