Recipe courtesy of Molly Yeh
Green Pesto Pasta with Burrata
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 28 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 30 mg
- Sodium
- 451 mg
Molly believes that sometimes your soul needs a gigantic bowl of pasta but you know in your conscience that you should also get some veggies in. This dish is the answer, hearty carbs with loads of kale shoved in…plus, pasta is a perfect party food because everyone loves pasta!
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 581
- Total Fat
- 28 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 30 mg
- Sodium
- 451 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- (Psst: Make sure all of your pesto ingredients are prepped and measured so that you can whiz up the pesto as the pasta cooks.)
- Bring a large pot of water to a boil over high heat and season with a handful (about 1 1/2 tablespoons) of kosher salt. Add the bucatini and cook according to the package directions. When there are a few minutes left on the cook time, ladle out about 1 cup (240 grams) of the cooking water.
- In a blender, combine 3/4 cup (180 grams) of the pasta water, the kale, basil, garlic, almonds, Parm, olive oil, lemon juice, crushed red pepper if using, and a few good turns of black pepper and blend until smooth. Taste and adjust as desired. Toss with the pasta, adding more pasta water if necessary to achieve your desired consistency. Transfer to a serving bowl. Plop on the burrata. Top with a tiny drizzle of olive oil, flaky salt, if using, black pepper, Parm, and crushed red pepper flakes.
