Description
Cold Pasta with Arugula Pesto and Creamy Burrata delights your taste buds effortlessly!
Ingredients
Scale
- 8 ounces of pasta (such as fusilli or penne)
- 2 cups of fresh arugula
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of pine nuts (toasted)
- 1/2 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 8 ounces of burrata cheese
- 1 tablespoon of lemon juice
- Fresh cherry tomatoes, halved (optional, for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a food processor, combine the arugula, Parmesan cheese, pine nuts, minced garlic, lemon juice, salt, and pepper. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning if needed.
- In a large bowl, combine the cooled pasta and arugula pesto, tossing until the pasta is well coated.
- Gently tear the burrata into pieces and fold it into the pasta mixture.
- If using, add halved cherry tomatoes for garnish. Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing dish.
Notes
- For a nut-free version, substitute sunflower seeds for pine nuts in the pesto.
- Add grilled chicken or shrimp for extra protein and a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 30g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Cold Pasta, Arugula Pesto, Creamy Burrata