TasteToronto | Mafaldine With Walnut Pesto and Burrata

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Mafaldine With Walnut Pesto and Burrata

Easy

Mafaldine With Walnut Pesto and Burrata

Robin Winship

Robin Winship

Instagram
Mafaldine With Walnut Pesto and Burrata

Method

Mafaldine With Walnut Pesto and Burrata 6 Steps

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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

Easy

Mafaldine With Walnut Pesto and Burrata

Robin Winship

Robin Winship

Instagram
Mafaldine With Walnut Pesto and Burrata

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 8 mins

0.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Mafaldine With Walnut Pesto and Burrata

  • 1/2 cup walnuts

  • 1 cup Parmigiano-Reggiano, grated

  • 2 large garlic cloves

  • 6 cups basil

  • 3/4 cup high quality extra-virgin olive oil

  • Salt and pepper, to taste

  • 1 package mafaldine (or other preferred pasta)

  • Burrata (optional)

  • Chili flakes (optional)

  • 2 tablespoons unsalted butter, cubed

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Method

Mafaldine With Walnut Pesto and Burrata 6 Steps

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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