Pesto Bucatini with Burrata & Toasted Pine Nuts

Pesto Bucatini
With Burrata & Toasted Pine Nuts

 

Prep Time: 20 Min
Cook Time: 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 454g Dry Bucatini Pasta
• 3 Tbsp. EVOO
• 2 cloves Garlic, crushed &  minced
• 1/2 Tsp. Red Pepper Flakes
• 2 Shallots, diced
• 1 C White Wine
• 1/2 C Grana Padano, finely shredded

P E S T O 

• 1 C Fresh Basil (stems & leaves)
• 1/4 C Fresh Parsley (stems & leaves)
• 1/2 C Pine Nuts , divided
• 3 Tbsp. + EVOO
• 1 Tbsp. Hemp Hearts
• 1/2 - 1 Lemon, juice
• 1/3 C Grana Padano, finely shredded
• 1/4 Tsp. + Himalayan Salt
  
• Cracked Pepper 
• Pinch Red Pepper Flakes

G A R N I S H

• Burrata
• Fresh Basil & Parsley
• Red Pepper Flakes
• Grana Padano

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered.
• P E S T O - Toast your pine nuts in a dry skillet set to just below medium heat. Stir and toast until they smell nice and nutty and have some golden brown colour. Don't over toast / burn so keep your eye on them! Reserve 1/4 C for sprinkling on top of your pasta. Blend the 1/4 c pine nuts with all of the other ingredients. Start with 1/2 lemon, blend, and taste. Add additional lemon juice / EVOO to emulsify / flavour the pesto dependent on your tastes. ​

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• Begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium heat. Once heated, stir and cook about 30 seconds before adding the shallots and a good pinch of both salt and pepper. Stir and continue to cook another couple minutes, reducing the heat if needed to avoid scorching. Next, pour in the wine and let it simmer until mostly reduced. 
• At this point, add your bucatini to the boiling water and cook to almost al dente perfection.
• Next, add your pesto to the skillet along with a good ladle of paste water. Stir and let that bubble away until the pasta is finished cooking. Add additional pasta water if needed to keep the sauce bubbling until the pasta is ready.
• Transfer the bucatini to the skillet and start tossing the pasta in the pesto over the heat. Continue to toss the pasta, releasing starches until it is al dente / cooked to your liking. Turn off the heat, add the 1/2 C grana padano, and a good ladle of pasta water. Toss until glossy and gorgeous.
• Serve each portion garnished with a hunk of gorgeous burrata dressed in EVOO, salt & pepper, and some of the pesto sauce from the skillet. Garnish with basil, pepper flakes, parsley, a sprinkle of the toasted pine nuts, and some grana padano. ENJOY!

HAPPY VEG