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Fresh Pesto Pasta Recipe with Roasted Cherry Tomatoes and Burrata

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A quick and easy fresh pesto pasta featuring roasted cherry tomatoes and creamy burrata, perfect for a comforting homemade meal with vibrant flavors and textures.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed (washed and dried)
  • ½ cup pine nuts (lightly toasted)
  • 2 cloves garlic, peeled and roughly chopped
  • ½ cup freshly grated Parmesan cheese
  • ⅔ cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Pinch of red pepper flakes (optional)
  • 12 oz (340 g) spaghetti or your favorite pasta
  • Salt for pasta water
  • 1 ball of burrata cheese (about 8 oz/225 g), torn into pieces
  • Fresh basil leaves for garnish
  • Extra Parmesan for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Rinse 2 cups of cherry tomatoes and pat dry. Toss them gently with 2 tablespoons olive oil, a pinch of salt, pepper, and a tiny sprinkle of red pepper flakes if using. Spread them out in a single layer on the baking sheet.
  3. Roast the tomatoes in the preheated oven for 15-20 minutes, or until soft, blistered, and just starting to caramelize. Set aside once done.
  4. Bring a large pot of salted water to a rolling boil. Add 12 oz (340 g) of spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve about 1 cup of pasta water before draining.
  5. In a food processor, combine 2 cups fresh basil leaves, ½ cup toasted pine nuts, 2 garlic cloves, and ½ cup grated Parmesan. Pulse a few times to chop. With the processor running, slowly drizzle in ⅔ cup olive oil until smooth but still textured. Season with salt and pepper. Add reserved pasta water if pesto is too thick.
  6. Return drained pasta to the pot or a large mixing bowl. Add pesto and gently toss to coat evenly. Add reserved pasta water as needed for silky consistency.
  7. Fold roasted cherry tomatoes into the pasta gently.
  8. Divide pasta among warm plates or bowls. Tear burrata into chunks and place on top. Garnish with fresh basil leaves and extra Parmesan. Drizzle with olive oil if desired.

Notes

Toast pine nuts lightly before blending to enhance flavor. Reserve pasta water to loosen pesto sauce. Handle burrata gently to keep creamy texture. Pesto can be made up to 3 days ahead and stored with olive oil on top to prevent browning. For vegan version, substitute Parmesan with nutritional yeast and burrata with cashew cheese. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: pesto pasta, roasted cherry tomatoes, burrata, fresh basil, easy pasta recipe, homemade pesto, vegetarian pasta, quick dinner

Find it online: https://shimmersnack.com/fresh-pesto-pasta-recipe-with-roasted-cherry-tomatoes-and-burrata-perfect-for-easy-homemade-meals/