Lemon Basil Pesto Spaghetti with Burrata
This Lemon Basil Pesto Spaghetti with Burrata comes together in about 10 minutes. So light, fresh, and creamy, this will be your new favorite summer pasta dish!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Italian, Gluten Free, Vegetarian
Ingredients
Units
Scale
- 6 oz Spaghetti (I used Barilla gluten free brand)
- 1 Tbs Sea Salt (for the pasta water)
- 2 Tbs EVOO
- 1 Tbs Lemon Zest
- 4 oz Burrata
For the Pesto:
- 1–2 cloves Garlic
- 1/4 cup Cashews
- 1 1/2 cups fresh Basil
- 1/2 cup Italian Parsley
- 1 Tbs Lemon Juice
- 1/4 cup shredded Parmesan
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 cup EVOO
Instructions
- Fill a large pot half way full with water and bring to a boil
- Add 1 Tbs Sea Salt and Pasta
- Cook as directed or until al dente
- While the pasta is cooking make the pesto
- Add Garlic, Cashews, Basil, Parsley, Lemon Juice, Parmesan, EVOO, Salt, and Pepper to a food processor
- Blend until smooth
- Taste and add more Salt and Pepper to your liking
- Drain cooked pasta reserving 1/2 cup of the pasta water
- Add 2 Tbs EVOO to a large skillet and heat over med/high heat
- Add pasta, lemon zest and pesto to skillet
- Stir in some of the pasta water to loosen up the pesto and create more of a sauce
- Cook 1-2 minutes
- Plate and top with chunks of Burrata
- Let the Burrata melt into the pasta for a few minutes, stir it in for more creaminess
- Serve and enjoy!
Find it online: https://tastefulventure.com/lemon-basil-pesto-spaghetti-burrata/
