Molly Yeh’s Green Pesto Pasta with Burrata

Indulge in a comforting bowl of Molly Yeh’s Green Pesto Pasta with Burrata, a dish that perfectly balances hearty carbs with vibrant vegetables. Known for her culinary creativity, Molly presents a recipe that not only satisfies your pasta cravings but also sneaks in a generous portion of greens, making it a wholesome delight.

Contents

A Heavenly Combination

The Ingredients

Cooking Instructions

Conclusion

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A Heavenly Combination

Molly believes that sometimes a giant bowl of pasta is just what you need, and this dish responds to that call like no other. The blend of bucatini, fresh kale, and aromatic basil comes together in a luscious green pesto that coats every strand. The addition of creamy burrata on top adds an irresistible richness that elevates this dish to a whole new level.

The Ingredients

To create this vibrant meal, gather the following:

Kosher salt and freshly ground black pepper
1 pound bucatini
8 ounces kale, chopped
1 1/2 cups packed basil leaves
3 cloves garlic, peeled
1/3 cup toasted unsalted almonds
3/4 cup grated Parmesan cheese, plus more for serving
6 tablespoons olive oil, with a little extra for drizzling
Juice of 1 small lemon
1/4 teaspoon crushed red pepper flakes (optional)
One 8-ounce ball of burrata
Flaky salt (optional)

Cooking Instructions

Prep Your Ingredients: Start by measuring and prepping all your pesto ingredients. This will streamline the cooking process.
Boil the Pasta: In a large pot, bring water to a rolling boil and season generously with kosher salt. Add the bucatini and cook it according to the package instructions. A few minutes before it’s done, ladle out about 1 cup of the pasta cooking water.
Blend the Pesto: While the pasta cooks, in a blender, combine 3/4 cup of the reserved pasta water, chopped kale, basil, garlic, toasted almonds, grated Parmesan, olive oil, lemon juice, crushed red pepper flakes (if using), and a few turns of black pepper. Blend until smooth, tasting and adjusting seasoning as necessary.
Toss and Serve: Once the bucatini is cooked, drain it and toss it with the pesto sauce. If the sauce is too thick, add more reserved pasta water until you reach your desired consistency.
Garnish: Transfer the pasta to a serving bowl and place the burrata on top. Drizzle with a bit more olive oil and sprinkle with flaky salt, black pepper, Parmesan cheese, and additional crushed red pepper flakes if desired.

Conclusion

Molly Yeh’s Green Pesto Pasta with Burrata is more than just a meal; it’s a celebration of flavors and textures. Each bite is a delicious reminder of how easy it can be to incorporate nutritious ingredients into your beloved pasta dishes. Perfect for a family dinner or a cozy night in, this recipe showcases simplicity at its finest while bringing a burst of color and taste to your table. Grab your apron and enjoy this hearty and satisfying dish!