Lemon Basil Pesto Spaghetti with Burrata


  • 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:
  • 12 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


  1. Fill a large pot half way full with water and bring to a boil
  2. Add 1 Tbs Sea Salt and Pasta
  3. Cook as directed or until al dente
  4. While the pasta is cooking make the pesto
  5. Add Garlic, Cashews, Basil, Parsley, Lemon Juice, Parmesan, EVOO, Salt, and Pepper to a food processor
  6. Blend until smooth
  7. Taste and add more Salt and Pepper to your liking
  8. Drain cooked pasta reserving 1/2 cup of the pasta water
  9. Add 2 Tbs EVOO to a large skillet and heat over med/high heat
  10. Add pasta, lemon zest and pesto to skillet
  11. Stir in some of the pasta water to loosen up the pesto and create more of a sauce
  12. Cook 1-2 minutes
  13. Plate and top with chunks of Burrata
  14. Let the Burrata melt into the pasta for a few minutes, stir it in for more creaminess
  15. Serve and enjoy!