Print

Basil Pesto Pasta with Crispy Breadcrumbs and Burrata Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

This Basil Pesto Pasta recipe features handmade orecchiette pasta paired with a rich, roasted garlic and basil pesto. Enhanced with toasted pine nuts, freshly grated Parmesan, and topped with crispy panko breadcrumbs and creamy burrata, this dish offers a delightful contrast of textures and fresh, aromatic flavors. It’s perfect for a sophisticated meal that impresses with homemade pasta and vibrant, herbaceous pesto.

Ingredients

For the Pasta

  • 200 gram semolina or semolina rimacinata (plus more for dusting)
  • 200 gram 00 flour
  • 190 gram warm water (plus more if needed)
  • Kosher salt (to taste)

For the Pesto

  • 1 head garlic (plus two small cloves)
  • 1 cup olive oil
  • Kosher salt (to taste)
  • 6 (2 ounce containers / 200 gram) containers fresh basil leaves
  • ⅓ cup pine nuts, toasted
  • ½ cup Parmesan cheese, freshly grated
  • Black pepper (to taste)

For the Crispy Breadcrumbs

  • 1 tablespoon olive oil
  • ⅓ cup panko breadcrumbs
  • Kosher salt (to taste)
  • Black pepper, freshly cracked (to taste)

For Plating

  • Burrata cheese (torn fresh)
  • Olive oil (for drizzling)
  • Black pepper (freshly cracked, to taste)
  • Parmesan cheese, freshly grated (for garnish)
  • Lemon zest (for garnish)
  • Fresh basil leaves (for garnish)

Instructions

  1. Mix the Dough: Combine the semolina and 00 flour on a clean surface and mix with hands. Create a well in the center. Add warm water to the well and pull the flour into the water with a fork. When incorporation becomes difficult, switch to a bench scraper or hands to form a cohesive dough; add water one tablespoon at a time if needed.
  2. Knead the Dough: Knead the dough for about five minutes until it becomes soft and smooth.
  3. Rest the Dough: Place the dough in a plastic bag and let it rest at room temperature for 20 minutes.
  4. Shape the Orecchiette: Dust a sheet tray with semolina. Cut off a 1 to 1.5 inch section of dough. Roll it into a half-inch thick rope by rolling from the center outward until smooth. Cut the rope into half-inch pieces.
  5. Curl the Pasta: Place a piece of dough on the surface and drag a serrated butter knife over it firmly at a 30 to 45 degree angle to curl it over itself.
  6. Invert the Shape: Using your fingers, peel the curled edges apart and invert the dough over your thumb to expose the rough interior, stretching it into a small dome.
  7. Arrange the Pasta: Place the orecchiette rough side up on the semolina-dusted sheet pan in a single layer. Repeat shaping remaining dough sections.
  8. Dry the Pasta: Let the pasta dry for at least one hour, up to five hours if possible, before cooking.
  9. Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette and cook for about three minutes, until they float and are al dente. Drain and set aside.
  10. Prepare Roasted Garlic: Preheat oven to 400°F (204°C). Cut the top fourth off the garlic head, place in a small baking dish, cover with olive oil, and season with salt. Roast for 45-60 minutes until garlic is soft.
  11. Cool Garlic: Remove garlic from oven and let cool to room temperature.
  12. Blanch Basil: Bring a large pot of salted water to a boil. Prepare an ice bath. Blanch basil leaves in boiling water for 15 seconds, then transfer to ice bath. Remove excess water by pressing basil on a tea towel.
  13. Make the Pesto: In a food processor or blender, add roasted garlic cloves extracted from the head, two raw garlic cloves, toasted pine nuts, blanched basil, Parmesan, salt, pepper, and some oil from the roasted garlic. Blend until smooth but still textured to desired consistency.
  14. Make Crispy Breadcrumbs: Heat olive oil in a skillet over medium heat. Add panko breadcrumbs, season with salt and pepper. Stir and sauté on low until golden brown. Transfer breadcrumbs to paper towel-lined plate to cool and drain excess oil.
  15. Assemble and Serve: Toss the cooked pasta with prepared pesto. Plate in shallow bowls, top with crispy breadcrumbs, torn burrata, a drizzle of olive oil, fresh cracked black pepper, lemon zest, grated Parmesan, and fresh basil leaves. Serve warm or at room temperature.

Notes

  • To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
  • Roasting garlic mellows its flavor and adds sweetness; don’t skip this step for best pesto taste.
  • Drying the shaped pasta before cooking helps it hold its shape and texture better.
  • Use fresh basil leaves for the brightest flavor; avoid wilted or brown leaves.
  • If fresh burrata is unavailable, fresh mozzarella can be used as a substitute.
  • Adding lemon zest at the end brightens the overall flavor of the dish.

Find it online: https://miracooking.com/basil-pesto-pasta-with-crispy-breadcrumbs-and-burrata-recipe/