Pesto Bucatini with Burrata & Toasted Pine Nuts (Edit recipe)

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Bucatini is my favourite long nood; in fact, perhaps my fave nood of all. Dressed in pesto, and topped with toasty pine nuts & melty, dreamy burrata cheese.

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Original recipe

PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 4

Ingredients

454 grams Bucatini Pasta, dry
3 Tbsp Extra Virgin Olive Oil
2 cloves Garlic, crushed & minced
.5 tsp Red Pepper Flakes
2 whole Shallot, finely diced
1 cup White Wine, I used Pinot Grigio
.50 cup Grana Padano Cheese, finely shredded
0.25 cup Pine Nuts, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, heavily salted water to a boil. Leave covered.
Prepare the Pesto recipe including an additional 1/4 c pine nuts for garnish, according to the link attached in the notes section. Alternately, you can sub in store-bought pesto
Should you use store-bought, you will need to toast some pine nuts for garnish!
Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium heat. Once heated, stir and cook about 30 seconds before adding the shallots and a good pinch of both salt and pepper. Stir and continue to cook another couple minutes, reducing the heat if needed to avoid scorching. Next, pour in the wine and let it simmer until mostly reduced.
At this point, add your bucatini to the boiling water and cook to almost al dente perfection.
Next, add your pesto to the skillet along with a good ladle of paste water. Stir and let that bubble away until the pasta is finished cooking. Add additional pasta water if needed to keep the sauce bubbling until the pasta is ready.
Transfer the bucatini to the skillet and start tossing the pasta in the pesto over the heat. Continue to toss the pasta, releasing starches until it is al dente / cooked to your liking. Turn off the heat, add the 1/2 C grana padano, and a good ladle of pasta water. Toss until glossy and gorgeous.
Serve each portion garnished with a hunk of gorgeous burrata dressed in EVOO, salt & pepper, and some of the pesto sauce from the skillet. Garnish with basil, pepper flakes, parsley, a sprinkle of the toasted pine nuts, and some grana padano. ENJOY!

Notes

Pesto Recipe - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
GARNISH - Burrata Cheese, Toasted Pine Nuts, Pepper Flakes, Grana Padano

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	711
Fat:	27 g
Carbohydrates:	101 g
Protein:	26 g
Cholesterol:	29 g
Sodium:	418 mg
Fiber:	6 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.