Description

This Creamy Ditalini Pasta recipe gets an extra burst of flavor with a rich pesto sauce and creamy burrata cheese. The combination of velvety pasta, fresh pesto, and the indulgent creaminess of burrata creates a perfect dish that’s both comforting and luxurious.

Ingredients

– 8 oz Ditalini pasta

– 1 cup heavy cream

– 1/2 cup whole milk

– 1/2 cup grated Parmesan cheese

– 2 tbsp unsalted butter

– 2 cloves garlic, minced

– 1/4 cup pesto (store-bought or homemade)

– 1-2 burrata cheese balls, torn into pieces

– Salt and pepper, to taste

– 1/2 cup reserved pasta water (for consistency)

– 1/2 cup fresh basil or parsley, chopped (optional)

Instructions

Make the Cream Sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and milk, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
Add Pesto and Combine: Stir in the pesto into the cream sauce, mixing until fully combined. Add the cooked Ditalini pasta to the skillet, tossing to coat with the creamy pesto sauce. If the sauce is too thick, add the reserved pasta water until the desired consistency is reached. Stir in Parmesan cheese and season with salt and pepper.
Finish with Burrata: Just before serving, tear the burrata into pieces and gently fold it into the pasta. The burrata will melt slightly into the sauce, adding extra creaminess and flavor.

Notes

For a homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt.
If you prefer a lighter version, you can use half-and-half instead of heavy cream.
The burrata will melt into the sauce, creating a rich, creamy texture, so be sure to add it just before serving for the best result.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Category: lunch

Nutrition

Calories: 550
Sugar: 5g
Sodium: 300mg
Fat: 35g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g