I’m in a pasta sort-of-mood! Love this one.
Serves 4
Pesto:
1 large garlic clove
1/2 cup frozen peas, thawed
2 oz chopped pistachios
2 bunches basil leaves
1/2 cup extra virgin olive oil
2 oz grated Parmesan
Salt and pepper to taste
12 oz dry linguine
2 balls burrata cheese, divided
crushed red pepper flakes
Place the garlic and peas into the well of a food processor and pulse for about 10 times.
Scrape down the sides of the bowl, add the pistachios and continue to pulse 6 or 7 times.
Add the basil leaves and process together, drizzling oil into the mixture with the motor running, until fully incorporated and a thick pesto has formed. Fold in the grated parmesan and season with salt and pepper. Set aside.
Fill a large pot with water and bring to a boil over high heat.
Add a small handful of salt and linguine and boil the pasta, stirring occasionally until al dente, about 6 to 8 minutes.
Drain the pasta, reserving 1/2 cup pasta water.
Scoop the pesto into a large mixing bowl and top with the linguine. Toss together.
Pour the reserved pasta water over the linguine and pesto and continue to toss together until completely combined. Adjust seasonings.
Divide pasta onto the serving plates and top each serving with a half ball of burrata and finish with small sprinkle of crushed red pepper flakes.