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.
Creamy Sun Dried Tomato Pesto Pasta with Burrata
Prep: 5 min Cook: 10 min Servings: 4-6
Indulge in the exquisite flavors of our Creamy Sun Dried Tomato Pesto Pasta with Burrata. Velvety sun dried tomato pesto, crafted with tender basil leaves, pine nuts, and a hint of lemon, elegantly coats al dente orecchiette pasta. Crowned with the luscious creaminess of burrata cheese, this dish is a harmonious symphony of rich textures and vibrant tastes, perfect for savoring moments of culinary delight.
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.
