Pesto Pasta with roasted tomatoes and burrata


It may seem like I eat a lot of pasta, but that’s only because I do. I love the versatility and flavor that comes along with making a pasta dish. I also love how simple you can make these dishes. Cue the pesto pasta. All you need is pesto, burrata cheese, pasta and roasted tomatoes for a dish that will have you going back for seconds (or thirds).



1 lb. pasta

1 handfuls fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

1/2 cup olive oil, plus more for the tomatoes

1/2 cup grated Parmesan cheese

Salt/pepper, to taste

2 cups heirloom cherry tomatoes

8 ounces burrata cheese

Preheat the oven to 400 degrees. Season the tomatoes with salt, pepper and a drizzle of olive oil. Mix to coat the tomatoes. Place the tomatoes on a baking sheet and roast for about 30-35 minutes.

Wash the basil leaves and lightly pat dry. Smash and peel the garlic. Place the basil leaves, garlic and pine nuts in a food processor. Note: you can also use mortar and pestle with these steps. Pulse until coarsely chopped. Slowly add the olive oil while the food processor runs. Process until smooth. Add the Parmesan, season with salt and pepper. Stir together.

Prepare the pasta according to package instructions, or until al dente (about 8-10 minutes). Reserve 1/4 cup pasta water. Drain the pasta and place into a mixing bowl. Add the pesto, mix well. Add some pasta water to allow the pesto to evenly coat the pasta.

Place in a serving bowl. Top with the roasted cherry tomatoes. Tear the burrata into chunks and place on the pasta. Finish everything off with freshly chopped basil. Enjoy!

Elizabeth Canas