Lemon, Pesto & Burrata Pasta
It’s officially THE hottest part of Summer…well, at least to ME. It’s the time when everyone’s garden’s are OUT OF CONTROL and no one seems to know what in the world to do with 4,000 lbs of tomatoes, bunches and bunches of basil and the zucchini have grown to be the size of an elephant leg 😉 I can’t help with the tomatoes OR the zucchini this week BUT I can help with the basil. Make Pesto!! It freezes so well so you can make a huge batch now, freeze it and use it all fall and winter long. In this recipe from Half Baked Harvest – we’re making a toasted pistachio basil, adding tons of bright lemons and adding in a black truffle burrata that will CHANGE. YOUR. LIFE.
Ingredients:
- 1 pound pasta
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh thyme
- 1 small shallot, chopped
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 3/4 cup basil pesto (homemade recipe in notes)
- 1/2 cup whole milk ricotta cheese
- 8 ounces burrata cheese, at room temperature
- 1/2 cup fresh basil, torn
- zest and juice of 1 lemon
Instructions:
- 1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.
- 2. In the same pot set over medium-high heat, add the olive oil, shallot, garlic, thyme, and a pinch of red pepper flakes. Cook another minute. Add the reserved pasta cooking water, the pasta, pesto, balsamic vinegar, and ricotta, stir until combined. Next, break the burrata over the pasta. Remove from the heat and gently stir until the cheese is melty.
- 3. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!
