Strascinati Pugliesi with almond pesto and burrata
If you want to surprise your guests coming over for dinner, you have to try this perfect combo of velvety pesto with crunchy almond bites! A strikingly delicious alternative to the classic pesto with basil, that will leave everyone speechless. Icing on the cake for an extra layer of goodness? The pearl of Apulian tradition – the creamy Burrata cheese – on top!
- Preparation time
- Cooking time
- 14.1oz Bella Italia Strascinati Pugliesi pasta
- 5.3oz datterini or cherry tomatoes, cut in half
- 5 fl.oz tablespoons extra virgin olive oil
- ⅓ cup almonds
- 2 tablespoons Pecorino Romano cheese, grated
- 4 Burrata cheese
HOW TO PREPARE
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.
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.
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 (yummy!).
Add the almond pesto to the pan with the tomatoes and stir until the pesto is completely loose.
Drain Strascinati Pugliesi “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 an exquisite creamier finish in necessary.
Serve immediately and complete each portion with the Burrata cheese on top: the warmth of the pasta will melt the Burrata, providing an extra touch of creamy deliciousness to the dish!