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Pistachio, basil, and creamy burrata come together in this fresh and flavorful pasta dish that's ready in no time. The pistachio-basil sauce is blended to a creamy pesto-like consistency, coating al dente spaghetti perfectly. Topped with burrata and a drizzle of olive oil, this recipe is simple yet indulgent, making it a must-have for your next pasta night.
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Blend pistachios, lemon juice, garlic, mint, basil, and Parmigiano (if using) in a food processor until coarse.
Slowly stream in olive oil while blending until you achieve a creamy pesto-like consistency.
Season the sauce to taste.
Boil spaghetti in salted water until al dente, following package instructions.
Reserve a bit of pasta water before draining.
Toss the hot pasta with the pistachio-basil sauce, adding a splash of reserved pasta water to emulsify and coat evenly.
Plate the pasta and top each serving with ½ burrata.
Drizzle with olive oil and garnish with extra basil or mint if desired.
Use good quality olive oil for the sauce to enhance its flavor.
If you don’t have confit garlic, use regular garlic but roast it for a milder flavor.
Reserve pasta water to help emulsify the sauce and coat the pasta evenly.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but spaghetti works well for this recipe.
What can I substitute for burrata?
You can use fresh mozzarella or ricotta as a substitute for burrata.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
Is there a substitute for Parmigiano Reggiano?
You can use Pecorino Romano or skip it entirely for a dairy-free option.
How do I confit garlic?
Slowly cook peeled garlic cloves in olive oil over low heat until tender and golden.
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