Spinach Basil Pasta with Burrata and Chili
This flavorful spinach and basil pasta is tossed with lemon juice, zest, parmesan, pistachio, creamy burrata cheese, and chili flakes.
Ingredients
Spinach + Basil Sauce
- 2 cups loosely packed fresh spinach leaves
- 1 cup loosely packed fresh basil leaves
- 1/2 cup fresh grated Parmesan cheese
- 4 cloves garlic roughly chopped
- 1/4 cup lemon juice freshly squeezed
- Finely grated zest from 1 organic lemon
- 3/4 teaspoon salt
- 1/2 cup extra virgin olive oil
Bucatini + Toppings
- 13 ounces dry bucatini
- 4 ounces burrata cheese roughly chopped
- ¼ cup chopped pistachios or your preferred nut
- ½ to 1 teaspoon red pepper flakes depending on heat preference
Instructions
Spinach + Basil Sauce
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Add the spinach, basil, parmesan, garlic, lemon juice, lemon zest, salt, and ¼ cup of the olive oil to a blender or food processor. Blend at low speed until chopped, then increase speed to medium low and add the remaining 1/4 cup olive oil in a thin stream through the small hole in the top of the blender or food processor. Blend until relatively smooth with finely chopped bits of greens, stopping the blending to scrape down the inside with a rubber spatula, if needed. Makes about 1 cup of sauce.
Bucatini + Assembly
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Prepare the bucatini in a large pot according to package directions. Towards the end of the cooking time, remove 1/2 cup of the hot pasta water from the pot and pour the water in a small saucepan.
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Add the spinach + basil sauce to the small saucepan with the pasta water and whisk to combine. Over medium-low heat, heat it up until hot but not boiling, whisking every couple minutes. Remove from heat and set aside.
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Drain the cooked bucatini and place back in the big pot. Pour the spinach + basil sauce over it, add the chopped burrata (will be wonderfully goopy so scrape all the creamy goo off the cutting board and into the pot), pistachio, and red pepper flakes and toss with two wooden spoons to coat the noodles in the sauce. Enjoy immediately!