Burrata and Pesto Orzo with Pine Nuts
This dish combines tender orzo pasta tossed in a fragrant basil pesto, topped with creamy burrata cheese and toasted pine nuts. The burrata’s soft center melds with the warm pasta, creating a luxurious sauce, while the pine nuts add a nutty crunch. It’s a simple yet indulgent recipe that can be ready in under 25 minutes — perfect for summer evenings or as a crowd-pleasing side at gatherings.
Time
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Serves: 4
Ingredients
1½ cups orzo pasta (about 250 g)
1 tbsp olive oil
½ cup fresh basil pesto
2 balls fresh burrata cheese (about 4 oz / 115 g each)
3 tbsp pine nuts
1 cup cherry tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Zest of 1 lemon
Instructions
Cook the orzo
Bring a large pot of salted water to a boil.
Add orzo and cook according to package directions (usually 8–10 minutes) until al dente.
Reserve ½ cup pasta water, then drain.
Toast the pine nuts
While pasta cooks, place a dry skillet over medium heat.
Add pine nuts and toast for 2–3 minutes, stirring often, until golden and fragrant.
Remove immediately to prevent burning.
Combine pasta and pesto
In a large mixing bowl or back in the warm pot, toss the cooked orzo with pesto.
If it feels too thick, add a splash of reserved pasta water to loosen the sauce.
Season with salt, pepper, and lemon zest if using.
Assemble the dish
Divide the pesto orzo between plates.
Gently place half a burrata ball on each serving (or keep whole for presentation).
Scatter cherry tomatoes around for color and sweetness.
Sprinkle generously with toasted pine nuts.
Garnish and serve
Drizzle lightly with olive oil.
Top with fresh basil leaves.
Serve immediately while burrata is creamy and soft.
Notes & Tips
Pesto choice: A fresh homemade pesto with basil, Parmesan, olive oil, and garlic gives the best flavor.
Make it richer: Stir a little grated Parmesan into the orzo before adding burrata.
Add greens: Toss in arugula or baby spinach for extra nutrition.
Vegan option: Replace burrata with a vegan mozzarella alternative and use dairy-free pesto.
Serving idea: This pairs beautifully with grilled chicken, roasted vegetables, or a crisp white wine.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: The pesto orzo can be prepared ahead and refrigerated, but add burrata and pine nuts just before serving for the best texture.
Q: What if I can’t find burrata?
A: Fresh mozzarella works well, but burrata’s creamy center gives a more indulgent finish.
Q: Can I use another pasta shape?
A: Yes, small pasta shapes like ditalini or orecchiette also work, but orzo’s rice-like shape coats beautifully in pesto.
Nutritional Information
Calories: 420 kcal
Protein: 14 g
Carbohydrates: 38 g
Fat: 22 g
Saturated Fat: 8 g
Fiber: 3 g
Sodium: 480 mg
Sugars: 3 g