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Pistachio Pasta with Burrata
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Pistachio Pasta with Burrata

25 minServes 2Nutri-Score C€€
from @chefdaniellesepsy5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pasta (dried, e.g. spaghetti or rigatoni)Grains200 g
  • pistachios (shelled, unsalted, finely chopped)Nuts & seeds80 g
  • garlic (cloves, minced)Produce2 pieces
  • olive oilPantry30 ml
  • butterDairy20 g
  • parmesan (finely grated)Dairy40 g
  • burrata (at room temperature)Dairy1 piece
  • salt (for the pasta water)Spices5 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

793kcal

Carbs
75 g
Proteins
28 g
Fat
43 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Grater
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then reserve a little cooking water and drain.
    Step 1

  2. Toast the pistachios

    • Lightly toast the chopped pistachios in a dry pan until fragrant, then set a few aside for garnish.
    Step 2

  3. Build the pistachio sauce

    • Heat the olive oil in the pan and gently fry the garlic until golden.
    • Add the butter and most of the pistachios and stir to combine.
    • Loosen with a splash of pasta water to make a creamy sauce.
    Step 3

  4. Toss the pasta

    • Add the drained pasta to the pan with the parmesan and a little pasta water.
    • Toss until the sauce coats every strand, then season with black pepper.
    Step 4

  5. Finish with burrata

    • Plate the pasta and top with the burrata.
    • Scatter over the reserved pistachios and a final grind of pepper.
    Step 5
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