PASTA, PESTO E BURRATA - RECIPE IN DESCRIPTION

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PASTA, PESTO E BURRATA 🇮🇹 by @alfiecooks_

Recipe:

FOR THE PESTO (makes a batch to serve 4)

Large bunch of fresh green herbs (I used basil, parsley + mint)
100g toasted nuts/seeds (I used sunflower seeds)
6 tbsp nutritional yeast (I use instead of parmesan)
2 garlic cloves
1 lemon
100-150ml extra virgin olive oil
1-2 ice cubes
Splash of pasta water to loosen
Salt
Pepper

TO SERVE: Pasta of choice (I used casarecce), cherry tomatoes, burrata, fresh basil + olive oil

METHOD

1. Gently toast your nuts/seeds in the oven until golden + aromatic (5 minutes at 180 celsius will do). Allow to cool.
2. Place the herbs, leaves + stems, in a food processor. You could use a pestle + mortar here, but I find it easier to make bigger batches of pesto in a processor.
3. Add the nuts/seeds into the processor, along with the garlic cloves, juice of a lemon, nutritional yeast (or parmesan), then add half of the olive oil.
4. While the machine is running, stream in the rest of the oil until a smooth paste forms. Season to taste with salt + pepper, then add an ice cube or two to keep things vibrant, creamy + fresh.
5. Get your pasta onto boil into salted water.
6. Loosen the pesto with a splash of pasta water, then mix into the drained pasta.
7. To serve, place in bowls, top with burrata, chopped cherry tomatoes, fresh basil + a good drizzle of extra virgin olive oil - enjoy!