Pistachio Pesto Pasta with Burrata

🔥 Prep

• Shell the 120 g shelled pistachios (if needed) and roughly chop them.
• Rinse the 30 g fresh basil, pat dry, and roughly chop the leaves.
• Peel and mince the 2 cloves of garlic.
• Grate the 50 g Parmigiano‑reggiano cheese.
• Drain any liquid from the 200 g fresh burrata and set it aside whole.
• Measure out 4 tbsp olive oil, 1 tbsp lemon juice, 1.5 tsp salt, 0.5 tsp black pepper, and have 500 ml water ready for cooking the pasta.

🔥 Cook

• 1. Bring the 500 ml water to a boil over high heat, add a pinch of salt, then cook the 400 g rigatoni until al dente, about 10‑12 minutes, stirring occasionally.
• 2. While the pasta cooks, place the chopped pistachios, basil, minced garlic, grated Parmigiano‑reggiano, olive oil, lemon juice, salt, and black pepper in a food processor; pulse until a smooth, emerald pesto forms, scraping down sides as needed (about 30 seconds).
• 3. Reserve ½ cup of the pasta cooking water, then drain the rigatoni in a colander.
• 4. Return the drained pasta to the pot over low heat, add the pistachio pesto, and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce clings silky to the pasta (about 1‑2 minutes).
• 5. Remove the pot from heat, gently fold in the torn pieces of the 200 g burrata, letting its creamy center meld into the warm pasta (about 30 seconds).

🔥 Serve

• Transfer the pistachio pesto pasta with burrata to a warm shallow bowl or plate, drizzle with a little extra‑virgin olive oil if desired.
• Garnish with an additional sprinkle of grated Parmigiano‑reggiano and a few whole pistachios for added crunch.
• Serve immediately while hot, alongside a simple arugula salad tossed with lemon vinaigrette and slices of crusty ciabatta or focaccia.