Sun-Dried Almond Pesto Pasta with Burrata

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta cheese

Fresh mozzarella is lower in fat, while ricotta is often more affordable.

Get your pasta water on and add salt to it.

Toast the almonds until they have good color.

Add toasted almonds to a pestle and mortar and lightly grind them.

Add garlic to the mortar.

Slice the sun-dried tomatoes and add them to the mortar.

Grind the tomatoes to a paste and add olive oil to loosen it up.

Ensure there are no chunks of garlic in the paste.

Add parmesan cheese to the paste, adjusting the amount to your preference, and mix to combine.

Add fresh basil to the mixture and mix it in, then set aside.

When the water is boiling, add your pasta (using orecchiette) and cook it, saving some pasta water for later.

Drain the pasta when cooked.

In a pan, add olive oil and the sun-dried tomatoes, cooking for about 3 to 4 minutes.

Add the drained pasta to the bowl with the pesto and mix well, incorporating the flavorful sauce from the tomatoes and olive oil.

Check for seasoning and adjust if necessary.

Finish the dish with burrata cheese, additional parmesan, toasted almonds, a drizzle of olive oil, and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens