Pesto Bucatini with Burrata & Toasted Pine Nuts
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.
Ingredients
- 454 grams454 grams454 grams Bucatini Pasta, dry
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 2 whole2 whole2 whole Shallot, finely diced
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- .50 cup.50 cup.50 cup Grana Padano Cheese, finely shredded
- 0.25 cup0.25 cup0.25 cup Pine Nuts, See Recipe
Process
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
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Other Pescetarian Shellfish Free Sugar Alcohol FreeThis 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. |
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