Thursday, June 4

Pesto Pasta with Tomatoes, Burrata, & Breadcrumbs

Pasta tossed with fresh pesto, grape tomatoes, burrata cheese, and homemade breadcrumbs

Pesto Pasta with Tomatoes, Burrata, & Breadcrumbs

This is a fabulous pasta for early summer when tomatoes are just coming in season and fresh herbs are in abundance. The combination of earthy pesto, sweet tomatoes, and creamy burrata mozzarella are reminiscent of a caprese salad but in pasta form. I'm currently obsessed with homemade breadcrumbs and love the salty, toasty crunch that they add to this dish. I add the burrata cheese at the end in big dollops so that it doesn't melt too much and keeps its rich and thick texture. It's almost better if it's not served piping hot and you could even serve it at room temperature as a pasta salad. It's a fast, fresh, and easy meal that you can enjoy all summer long.

Note: I used cappelini in this recipe because I had half a box on hand that I wanted to use up, but I think it would be even better with a thicker noodle like spaghetti or something like penne or orecchiette.  There are some great fresh pesto options at the grocery store nowadays (look for them in the refrigerated section), but I prefer my homemade pesto recipe.

Related Recipes:
- Grilled Pesto Shrimp Pizza
- Angel Hair with Roasted Cherry Tomatoes
- Grilled Asparagus with Burrata and Lemony Breadcrumbs

Pesto Pasta with Grape Tomatoes, Burrata Cheese, and Homemade Breadcrumbs:
- 1/2 lb. pasta
- 8 oz. burrata cheese
- 1 pint of grape tomatoes, halved
- 2 slices of stale bread
- 1/4 c. pesto
- 3 tbsp. olive oil
- kosher salt
- black pepper

  • Bring a large pot of water to a boil. Season with salt.
  • Meanwhile, place the bread in a food processor and pulse to form large crumbs. Do not grind to a very fine powder.
  • In a large skillet, heat 2 tbsp. olive oil over medium high heat. Add in the crumbs and a pinch of salt and pepper and cook for a few minutes, stirring occasionally, or until the crumbs are crispy and golden brown.
  • Transfer the breadcrumbs to a plate, wipe out the skillet, and add in the remaining tbsp. of olive oil.
  • Add the tomatoes, reduce the heat to low, and cook a few minutes until softened but still holding most of their shape.
  • Add the pasta to the boiling water and cook until al dente. 
  • Drain the pasta, reserving 1/3 c. cooking water, and add both to the skillet with the tomatoes.
  • Add in the pesto and stir well until the pasta is coated with pesto. Dollop the burrata all over the pasta and turn off the heat.
  • Transfer the pasta to plates and sprinkle with breadcrumbs.

Serves three-four