Ingredients
Method
- 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.
Nutrition
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.
