Pesto Alfredo with Burrata

A rich, creamy fusion of classic Alfredo and basil pesto, finished with melty burrata.

By @simplecooq

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 oz pasta fettuccine, rigatoni, or lumache
• 1 tsp salt for boiling water
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic minced
• 1 cup heavy cream
• 0.5 cup Parmesan cheese grated
• 0.5 cup pesto homemade or store-bought
• 0.5 tsp salt adjust to taste
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes optional for heat
• 0.5 tsp paprika
• 0.5 cup reserved pasta water as needed for consistency
• 1 large ball burrata torn into pieces
• 0 olive oil
• 0 Parmesan cheese for sprinkling

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water before draining.
2. In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Pour in heavy cream and add grated Parmesan, whisking until smooth. Let it simmer for 2 minutes.
4. Lower the heat and stir in pesto, salt, black pepper, paprika, and red pepper flakes. Adjust consistency with reserved pasta water as needed.
5. Toss the drained pasta into the sauce, coating it evenly.
6. Transfer to a serving dish, top with torn burrata. Drizzle with olive oil and sprinkle with more Parmesan.