Description
8 oz pasta (fusilli, penne, or spaghetti)
½ cup sun-dried tomatoes (packed in oil), drained
¼ cup toasted walnuts
¼ cup grated Parmesan cheese
1 clove garlic
¼ cup olive oil
1 tablespoon lemon juice
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1 burrata ball
¼ cup fresh basil leaves, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a food processor, blend sun-dried tomatoes, toasted walnuts, Parmesan, garlic, olive oil, lemon juice, red pepper flakes, salt, and black pepper until
smooth.
Toss the warm pasta with the sun-dried tomato pesto, adding a bit of reserved pasta water to loosen the sauce if needed.
Transfer to a serving dish and tear the burrata over the top.
Garnish with fresh basil leaves and additional toasted walnuts if desired. Serve immediately.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 420 kcal per serving
Servings: 4
