Pesto Pasta with Roasted Tomatoes and Burrata
This vibrant dish features al dente pasta tossed in fresh basil pesto, topped with sweet, blistered roasted cherry tomatoes, and crowned with creamy burrata cheese. The contrast of hot pasta, cool burrata, and juicy tomatoes creates a beautiful balance of flavors and textures. It’s an elegant meal that feels indulgent yet fresh — perfect for dinner, date nights, or summer entertaining.
Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients:
For the Pasta:
200g (7 oz) pasta (fusilli, penne, spaghetti, or orecchiette work well)
Salt, for pasta water
For the Roasted Tomatoes:
1 cup cherry tomatoes (red, yellow, or mixed), halved
1 tbsp olive oil
1 garlic clove, minced
Salt and pepper, to taste
Optional: pinch of chili flakes or thyme leaves
For the Basil Pesto:
1½ cups fresh basil leaves
1–2 garlic cloves
2 tbsp pine nuts (or walnuts/almonds)
¼ cup grated Parmesan cheese
⅓ cup extra virgin olive oil
Salt, to taste
Optional: squeeze of lemon juice for brightness
Final Touch:
1 large ball of burrata cheese (125g or ~4 oz)
Fresh basil leaves, for garnish
Extra Parmesan, for topping
Optional: drizzle of balsamic glaze
Instructions:
1. Roast the Tomatoes:
Preheat oven to 400°F (200°C).
Toss cherry tomatoes with olive oil, garlic, salt, pepper, and optional chili flakes or thyme.
Spread on a parchment-lined baking sheet and roast for 20–25 minutes until blistered and caramelized.
2. Cook the Pasta:
Bring a pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ¼ cup pasta water, then drain the pasta.
3. Make the Pesto (if homemade):
In a food processor, combine basil, garlic, nuts, Parmesan, and a pinch of salt.
Pulse, then slowly drizzle in olive oil until smooth and creamy.
Adjust seasoning and lemon juice to taste.
4. Assemble:
In a large bowl or pan, toss hot pasta with pesto, adding a splash of pasta water for creaminess.
Gently fold in roasted tomatoes.
Transfer to a serving plate or bowl.
5. Finish with Burrata:
Tear open the burrata and place on top of the warm pasta.
Garnish with fresh basil, extra Parmesan, and an optional drizzle of balsamic glaze or olive oil.
Notes & Tips:
Burrata Tip: Use room temperature burrata for the creamiest texture.
Make it nut-free: Omit nuts or use sunflower seeds or hemp hearts.
Use baby arugula: Toss a handful in with the pasta for peppery contrast.
Chill it: Serve as a cold pesto pasta salad — just let everything cool, then top with burrata before serving.
Frequently Asked Questions
Q: Can I use store-bought pesto?
A: Absolutely! Choose a high-quality refrigerated pesto with fresh basil and olive oil as the first ingredients.
Q: What’s a burrata substitute?
A: Fresh mozzarella works in a pinch, but it won’t have the creamy interior. You can also use whipped ricotta or soft goat cheese.
Q: Can I make it ahead?
A: Yes, prep all components ahead, but assemble just before serving for the best texture.
Q: Is this vegetarian?
A: Yes, if using vegetarian-friendly Parmesan (some cheeses contain animal rennet — check labels).
Nutritional Information
Calories ~550–600 kcal
Protein 17–20 g
Carbohydrates 45–50 g
Fiber 4–6 g
Sugars 5–7 g
Fat 30–35 g
Saturated Fat 10–12 g
Sodium 400–500 mg
Calcium 20% DV
Vitamin C 25–30% DV