Creamy Pesto Pasta
564kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves sliced
- 0.5 teaspoon red pepper flakes
- 100 g cream cheese
- 2 tablespoon green pesto
- 120 g ditalini pasta + 125ml reserved pasta water
- 20 g Parmesan cheese grated
- 2 burrata balls
Method
- Start cooking the pasta according to the package instructions- before you drain it, make sure you reserve some of the starchy pasta water (at least 125ml).120 g ditalini pasta
- Heat the oil in a pan on low heat and add the garlic and red chili flakes. Saute for a minute or two on low heat until fragrant.1 tablespoon olive oil, 2 garlic cloves, 0.5 teaspoon red pepper flakes
- Add the cream cheese and the starchy pasta water to the pan, stirring until the cream cheese has melted into the pan.100 g cream cheese
- Add the green pesto and stir into the sauce.2 tablespoon green pesto
- Add the cooked ditalini pasta and grated Parmesan cheese, mixing the pasta fully into the pesto sauce until it’s thick and creamy.20 g Parmesan cheese
- Dish up the pesto into your bowls and add a burrata to each bowl.2 burrata balls
Nutrition
Serving2gCalories564kcalCarbohydrates50gProtein16gFat33gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol59mgSodium470mgPotassium231mgFiber2gSugar4gVitamin A1204IUVitamin C1mgCalcium213mgIron1mg
Notes
- Pasta water: Make sure you reserve about 125ml of the starchy pasta water before draining - it's essential for the sauce.
- Cream cheese: Use full-fat for the best texture, but a lighter cream cheese works perfectly. Stir continuously when melting.
- Burrata: Add to plated pasta, never into the sauce! Serving at room temperature is best as the burrata melts perfectly into the hot pasta underneath.
- Storage: Fridge 3 days without burrata. Not suitable for freezing.