Description
12 oz pappardelle pasta
1/2 cup basil pesto (store-bought or homemade)
1/2 cup ricotta cheese
1 ball burrata cheese, torn into pieces
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish
Directions:
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente, about 8-10 minutes.
Drain, reserving 1/2 cup of pasta water.
In a large bowl, combine the cooked pasta with basil pesto, ricotta cheese, and reserved pasta water. Toss gently to coat the pasta evenly with the pesto
sauce, adding more pasta water if needed to reach your desired consistency.
Plate the pappardelle and top with torn burrata cheese and grated Parmesan.
Drizzle with olive oil and season with salt and pepper to taste. Garnish with fresh basil leaves before serving.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 450 kcal per serving
Servings: 4
