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Creamy Pesto Pasta with Cherry Tomatoes and Burrata

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A quick and easy summer pasta dish featuring a silky creamy pesto sauce, fresh cherry tomatoes, and luscious burrata cheese. Perfect for busy evenings and special enough for guests.

Ingredients

Scale
  • 12 oz (340 g) pasta (fettuccine or penne work best)
  • 2 cups fresh basil leaves (packed, washed)
  • 1/3 cup pine nuts (toasted for nutty depth)
  • 2 cloves garlic (minced)
  • 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/2 cup olive oil (extra virgin, good quality)
  • 1/2 cup heavy cream (or substitute half-and-half for lighter option)
  • 1/4 cup cottage cheese (optional, small-curd for best texture)
  • Salt and freshly cracked black pepper (to taste)
  • 1 pint cherry tomatoes (halved; fresh and ripe preferred)
  • 8 oz burrata cheese (room temperature)
  • Fresh basil leaves (for garnish)
  • Extra Parmesan for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente, usually 9-11 minutes. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  2. In a food processor, pulse 2 cups fresh basil leaves, 1/3 cup toasted pine nuts, and 2 minced garlic cloves until finely chopped. With the processor running, slowly drizzle in 1/2 cup olive oil until smooth but still a bit textured. Stop and scrape down sides as needed. Add 1/2 cup grated Parmesan cheese and pulse a few times to combine. Season lightly with salt and pepper.
  3. In a large skillet over medium-low heat, combine the pesto with 1/2 cup heavy cream and 1/4 cup cottage cheese (optional). Stir gently until the mixture is warm and creamy, about 3-4 minutes. Avoid boiling to keep the sauce smooth. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
  4. Add the drained pasta to the skillet and toss gently with the creamy pesto sauce. Let it cook together for 1-2 minutes so the pasta absorbs some of the sauce flavor. Taste and adjust seasoning with salt and pepper.
  5. Stir in the halved cherry tomatoes, letting them warm just enough to soften slightly but still hold their shape and burst with juicy sweetness.
  6. Serve the pasta immediately on warm plates. Tear 8 oz burrata cheese over the top, letting its creamy center melt slowly into the pasta. Garnish with fresh basil leaves and extra grated Parmesan if desired.

Notes

Do not overheat the sauce to prevent splitting. Toast pine nuts carefully to avoid burning. Reserve pasta water to adjust sauce consistency. Add burrata just before serving to maintain its creamy texture. Cottage cheese adds creaminess without heaviness if blended smooth before adding.

Nutrition

Keywords: creamy pesto pasta, cherry tomatoes, burrata, summer pasta, easy dinner, fresh basil, homemade pesto

Find it online: https://realityeats.com/creamy-pesto-pasta-with-cherry-tomatoes-and-burrata-recipe-easy-and-perfect-for-summer/