There is something so lavish about homemade pesto with fresh basil; whether you make it the traditional method in a mortar and pestle or opt for the quicker route, in a food processor, both approaches are guaranteed to please. Pesto is diverse; whether you prefer the classic basil and pine nuts combo or want to mix up your pesto by using different herbs and nuts, it really is up to you. I enjoy using walnuts as opposed to pine nuts but feel free to also explore pistachios or almonds. Springtime is also the perfect excuse to switch out your basil for ramps or other in-season greens. Choose your preferred noodle and coat it in the herbaceous green sauce and top it with chili flakes or even a creamy ball of burrata.
Method
Mafaldine With Walnut Pesto and Burrata 6 Steps
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Step 1
Preheat oven to 350°F. Toast walnuts on a baking sheet for 5-6 minutes, until slightly browned and fragrant. Remove from oven and let cool slightly. Meanwhile, bring a large pot of salted water to a boil.
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Step 2
In a food processor, pulse walnuts and garlic until a coarse sand-like texture is achieved. Add Parmigiano-Reggiano and pulse until thoroughly mixed.
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Step 3
Add basil and while slowly streaming olive oil in, pulse on low until smooth and evenly mixed. Season with salt and pepper and set aside.
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Step 4
Once water is vigorously boiling, cook pasta until al dente. While pasta is cooking, place a large bowl and tongs beside your stovetop on the counter. Place cubed butter in bottom of bowl. Drain and reserve 1 cup of pasta water.
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Step 5
Place cooked pasta in bowl with butter, a few large spoonfuls of your pesto and a few tablespoons of pasta water. Toss with tongs until desired consistency is achieved (adjust with more water or pesto as needed).
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Step 6
Sprinkle with chili flakes and burrata (if desired).
Tags:
Toronto Recipes
Best Pesto Pasta Recipes
Pasta With Burrata
Mafaldine With Walnut Pesto
Mafaldine With Walnut Pesto and Burrata
