The Best Creamy Pistachio Pesto Pasta with Burrata (Easy 25-Minute Recipe)

Preheat your oven to 175°C (350°F). Spread the pistachios on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let them cool slightly before using.

In a food processor, add the toasted pistachios and peeled garlic cloves. Pulse 5-7 times until they are coarsely chopped. Add the fresh basil leaves, grated Parmigiano-Reggiano, salt, and pepper. Pulse again until everything is finely chopped, making sure to scrape down the sides of the bowl as needed.

With the food processor running on a low speed, slowly stream in the extra virgin olive oil and fresh lemon juice. Blend until the pesto is smooth but still retains a slightly rustic, appealing texture. Be careful not to over-blend into a perfectly smooth paste. Set aside.

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package directions until it is perfectly al dente. Crucially, before you drain the pasta, reserve at least 250mL (1 cup) of the starchy pasta water. This is liquid gold!

Drain the pasta and immediately return it to the warm pot, but take it off the heat. Add about half of your prepared pistachio pesto and 125mL (1/2 cup) of the reserved pasta water. Stir vigorously. The starch in the water will help the pesto cling to the pasta, creating an incredibly creamy, emulsified sauce. Add more pesto or pasta water as needed to reach your desired consistency.

Divide the pasta among four bowls. Top each portion with half a ball of burrata. Gently tear the burrata open with a fork to let the creamy center spill out. Garnish with a sprinkle of extra chopped pistachios, a few fresh basil leaves, and a final drizzle of good olive oil. Serve immediately.