Sundried Tomato Pesto Penne with Burrata

1/26/2022

Sundried Tomato Pesto Penne with Burrata

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 4 + Servings

WHAT YOU NEED

Fill a large pot with cold, salted water and set to medium high heat. Once boiled, add the penne and cook to al dente.
In the meantime, begin heating the EVOO, butter, pepper flakes, and garlic in a large skillet set to medium. Once heated, let the garlic sizzle for a minute before adding the sundried pesto and a small ladle of the pasta cooking water. Reduce heat slightly and let the pesto simmer for about 5 minutes, stirring often.
Strain the pasta directly in to the skillet and start tossing to coat the noodles. Add the grana padano, juice of half the lemon, fresh parsley, and additional pasta cooking water. Continue tossing the pasta to release starches and thicken the sauce. Add more pasta water, pesto, and remaining lemon juice as needed until consistency is to your liking. Season to taste with sea salt & cracked pepper.

Remove the skillet from the heat and set on to a wire cooling rack. Carefully place the burrata on top and slice it open to reveal the creamy insides. Drizzle the burrata with chili oil and season with sea salt, pepper, and pepper flakes. Garnish the entire skillet with fresh basil leaves.
For service, scoop some pasta on to a plate and break apart some of the creamy burrata to serve on top. Garnish with additional basil leaves / fresh parsley if desired. ENJOY!