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Pesto Burrata Pasta with Zucchini and Pumpkin Seeds Recipe

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4.1 from 78 reviews

A vibrant and creamy Pesto Burrata Pasta featuring tender cavatappi pasta, sautéed zucchini, fresh baby spinach and basil pesto made with roasted pumpkin seeds, topped with luscious burrata cheese. Ready in just 25 minutes, this flavorful Italian-inspired dish is perfect for a quick yet elegant weeknight dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta and Vegetables

  • 12 ounces cavatappi pasta
  • 2 medium zucchini, sliced into half-moons
  • 3 cups packed baby spinach
  • 1 1/2 cups packed fresh basil leaves

Pesto and Seasonings

  • 3/4 cup roasted pumpkin seeds
  • 2 small cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon honey

Cheese and Garnish

  • 2 large balls burrata cheese, halved or shared
  • Optional: lemon zest and additional olive oil for drizzling

Instructions

  1. Cook the Pasta and Zucchini: Bring a large pot of heavily salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Three minutes before the pasta finishes cooking, add the sliced zucchini to the pot and cook until tender. Reserve one cup of pasta water, then drain the pasta and zucchini and return them to the pot.
  2. Prepare the Pesto: While the pasta cooks, add baby spinach, fresh basil leaves, roasted pumpkin seeds, peeled garlic cloves, extra virgin olive oil, freshly squeezed lemon juice (if using), kosher salt, freshly ground black pepper, and optional honey into a food processor, blender, or tall glass for an immersion blender. Process in short bursts until just smooth, being careful not to over-blend to avoid bitterness. Taste and adjust seasoning with more salt if needed.
  3. Toss Pasta with Pesto: Pour the prepared pesto sauce over the hot cooked pasta and zucchini. Toss thoroughly to combine everything evenly. If the pesto seems too thick, add 1 to 2 tablespoons of the reserved pasta water to thin the sauce slightly.
  4. Plate and Serve: Divide the pesto pasta among four shallow bowls. Tear each burrata ball in half and place one half, creamy-side up, in the center of each serving. Drizzle with additional olive oil and optionally sprinkle lemon zest on top. Serve immediately for the best creamy, fresh flavor.

Notes

  • Use cavatappi or any short twisty pasta to hold the pesto sauce well.
  • Roasted pumpkin seeds add a nutty twist to classic basil pesto and are a great allergy-friendly alternative to pine nuts.
  • Burrata adds a luxurious creaminess; if unavailable, fresh mozzarella can be substituted.
  • Do not over-blend the pesto to keep a fresh, vibrant flavor without bitterness.
  • Reserve pasta water to help loosen the pesto sauce as needed for the perfect consistency.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pesto-burrata-pasta-with-zucchini-and-pumpkin-seeds-recipe/