Mafaldine With Walnut Pesto and Burrata 6 Steps
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.
In a food processor, pulse walnuts and garlic until a coarse sand-like texture is achieved. Add Parmigiano-Reggiano and pulse until thoroughly mixed.
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.
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.
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).
Sprinkle with chili flakes and burrata (if desired).