Ingredients
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 2 cloves Garlic
- ½ tsp Cento Fine Sicilian Sea Salt
- 1 cup Fresh Basil Leaves
- ¼ cup Pecorino Romano Cheese
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- ¼ cup Cento Organic Vegetable Stock
- Cento Ground Black Pepper, to taste
- 1 bag Anna Orecchiette
- 1 ball Burrata Mozzarella
- Fresh Basil Leaves, for garnish
- 1/4 cup Cento Pignoli Nuts
Directions
Cook the orecchiette pasta according to the package instructions. While the pasta is cooking, prepare the sun dried tomato pesto by combining sun-dried tomatoes, garlic, kosher salt, fresh basil, pine nuts in a food processor. Blend until finely chopped, then gradually add extra virgin olive oil until the pesto is smooth. Mix in grated Pecorino Romano cheese, lemon juice, and vegetable broth to reach the desired consistency. Season with freshly ground black pepper. Toss the cooked and drained pasta with the sun dried tomato pesto in a large bowl. Serve the creamy pasta in individual portions, and tear a ball of fresh burrata cheese over each plate, letting the creamy interior blend with the pasta. Garnish with torn basil leaves for a finishing touch of freshness. Serves 4-6.
