Organic Fusilli with Almond Pesto & Burrata
Our Organic Fusilli twists through a creamy pesto made instead with almonds, Pecorino Romano and extra virgin olive oil. Top with burrata and let the warmth of the pasta melt it for a strikingly delicious and creamy alternative to traditional pesto.
The best nights don’t announce themselves. They arrive softly, with the windows slightly open and conversation drifting through. The kitchen stays warm. The outside world stops begging for attention. It’s nothing extravagant. Just the comfort of being exactly where you are.
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr 5 min
Serves
4
Difficulty
Easy
Ingredients
Scale
- 400 grams Fusilli
- 150 grams plum or cherry tomatoes (cut in half)
- Extra virgin olive oil (about 10 tablespoons total)
- 1/3 cups almonds
- 2 tablespoons pecorino romano cheese (grated)
- 4 pieces burrata cheese
Fusilli
Directions
- 1
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions.
- 2
Heat 4 tablespoons of extra virgin olive oil in a large pan and add the tomatoes, simmering for about 7/8 minutes or until the desired tenderness.
- 3
Meanwhile, in a mixer add the almond, the rest of the extra virgin olive oil (about 6 tablespoons) and the grated Pecorino Romano cheese. Blend well to obtain a creamy pesto.
- 4
Add the almond pesto to the pan with the tomatoes and stir until the pesto is completely loose.
- 5
Drain Fusilli "al dente", saving a cup of cooking water, and transfer to the pan. Stir gently until the pasta blends fully with the pesto sauce, adding the pasta water for creamier finish if necessary.
- 6
Serve immediately and complete each portion with the Burrata cheese on top.
Cooking Tips
- The warmth of the pasta will melt the Burrata, providing an extra touch of creamy deliciousness to the dish.
