Creamy Pistachio Pesto and Burrata Linguine by @federicofusca

≈ 27 min

4 servings

🥜

100 g

Pistachios

🥬

80 g

Arugula

🧄

3 g

Garlic

🧀

70 g

Parmesan

🫒

60 ml

Extra virgin olive oil

🧂

5 g

Salt

⚫

0.5 g

Pepper

🧀

250 g

Burrata

🍝

500 g

Linguine

  1. Boil
    • water
    • salt

    Bring 5 l of water to a rolling boil in the large pot, then season the water with salt.

  2. Peel
    • garlic
    • Parmesan cheese

    Peel 1 garlic clove and finely grate the 70 g Parmesan cheese.

  3. Blend
    • pistachios
    • arugula
    • garlic

    Blend the 100 g pistachios, 80 g arugula, garlic, and grated Parmesan in the blender.

  4. Drizzle
    • extra-virgin olive oil

    Drizzle in 60 ml extra-virgin olive oil and blend until the pistachio pesto is smooth and creamy.

  5. Add
    • linguine

    Add the 500 g linguine to the boiling water and cook until al dente, about 10 to 12 minutes.

  6. Drain
    • water
    • linguine

    Reserve 240 ml pasta cooking water, then drain the linguine in the colander.

  7. Transfer
    • linguine
    • pistachios
    • arugula

    Transfer the hot linguine to the large bowl and add the prepared pistachio pesto.

  8. Toss
    • water

    Toss the pasta with enough reserved cooking water to create a glossy, creamy sauce.

  9. Season
    • salt

    Season the pasta with black pepper and additional salt to taste.

  10. Divide
    • linguine
    • burrata

    Divide the creamy linguine among 4 serving bowls and tear the 250 g burrata over the pasta.

Creamy Pistachio Pesto and Burrata Linguine by @federicofusca

≈ 27 min

4 servings

🥜

100 g

Pistachios

🥬

80 g

Arugula

🧄

3 g

Garlic

🧀

70 g

Parmesan

🫒

60 ml

Extra virgin olive oil

🧂

5 g

Salt

⚫

0.5 g

Pepper

🧀

250 g

Burrata

🍝

500 g

Linguine

Preparation Steps

  1. Step 1/10

    Bring 5 l of water to a rolling boil in the large pot, then season the water with salt.

    💧water
    🧂salt
    🍲large pot

  2. Step 2/10

    Peel 1 garlic clove and finely grate the 70 g Parmesan cheese.

    🧄garlic
    🧀Parmesan cheese
    🔪knife
    🪵cutting board
    🧀grater

  3. Step 3/10

    Blend the 100 g pistachios, 80 g arugula, garlic, and grated Parmesan in the blender.

    🥜pistachios
    🥬arugula
    🧄garlic
    🧀Parmesan cheese

  4. Step 4/10

    Drizzle in 60 ml extra-virgin olive oil and blend until the pistachio pesto is smooth and creamy.

    🫒extra-virgin olive oil

  5. Step 5/10

    Add the 500 g linguine to the boiling water and cook until al dente, about 10 to 12 minutes.

    🍝linguine
    🍲large pot
    🥢tongs

  6. Step 6/10

    Reserve 240 ml pasta cooking water, then drain the linguine in the colander.

    💧water
    🍝linguine
    🥄ladle
    🧺colander

  7. Step 7/10

    Transfer the hot linguine to the large bowl and add the prepared pistachio pesto.

    🍝linguine
    🥜pistachios
    🥬arugula
    🧄garlic
    🧀Parmesan cheese
    🫒extra-virgin olive oil
    🥣large bowl
    🥢tongs

  8. Step 8/10

    Toss the pasta with enough reserved cooking water to create a glossy, creamy sauce.

    💧water
    🥣large bowl
    🥢tongs

  9. Step 9/10

    Season the pasta with black pepper and additional salt to taste.

    🧂salt
    ⚫black pepper
    🥣large bowl
    🥢tongs

  10. Step 10/10

    Divide the creamy linguine among 4 serving bowls and tear the 250 g burrata over the pasta.

    🍝linguine
    🧀burrata
    🥣serving bowls

Composition

Ingredients

Types

Nuts, Plant-based protein, Vegetables, Leafy greens, Aromatics, Fats, Oil, Seasonings, Dairy, Cheese, Grains, Pasta

Ingredients

Pistachios, Arugula, Garlic, Parmesan, Extra virgin olive oil, Salt, Pepper, Burrata, Linguine

Notes

Extra virgin olive oil (to taste), Salt (to taste), Pepper (to taste)

Allergens

Tree nuts, Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

925 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 105g, Fat: 42g, Fiber: 8g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 470mg, Iron: 4.2mg, Potassium: 680mg, Sodium: 610mg

Vitamins

Vitamin A: 260µg, Vitamin C: 8mg, Vitamin E: 3.2mg, Vitamin K: 70µg

Preparation

Time Information

Preparation

15 minutes

Cooking

12 minutes

Overall

27 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large pot, colander, knife, cutting board, grater, large bowl, tongs, ladle, serving bowls

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer, Casual entertaining

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Chewy, Crunchy

Flavors

Nutty, Savory, Peppery, Garlicky, Salty, Rich, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately for best texture,Do not leave burrata-based pasta out for more than 2 hours), fridge : 2 days (Store in an airtight container,Refrigerate within 2 hours,Keep at or below 4°C,Reheat gently with a splash of water), freezer : 0 min (Not recommended because burrata and pesto may separate and pasta texture will deteriorate)