Ingredients
Units
Scale
- 2 cups pea & pistachio pesto
- 1 lb/454 g spaghetti, prepared al dente
- 1 cup reserved pasta water
- 4 balls of burrata (or 2 cut in half if your burrata is large) *substitute with vegan ricotta if dairy free
- lemon zest, for garnish
- salt & pepper, for garnish
- extra virgin olive oil, for garnish
Instructions
- While you prepare the pea & pistachio pesto (recipe here) bring your pasta water to a boil & cook the spaghetti until al dente.
- Reserve 1 cup of the pasta water & add the cooked spaghetti to a large saucepan along with 2 cups of the prepared pea & pistachio pesto and the 1 cup of reserved pasta water.
- Cook over medium heat, continuously stirring until a creamy texture is achieved, this usually takes about 5 minutes.
- Portion the pasta between four plates. Top each plate of pasta with a ball of burrata (I like to break the burrata open a bit), drizzle with olive oil, sprinkle with salt, pepper & lemon zest & serve!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
