Broccoli Pesto Pasta Recipe with Burrata
This broccoli pesto pasta recipe is the best way to enjoy a creamy pesto sauce packed with broccoli, fresh basil, lemon juice, and parmesan cheese. Topped with gooey burrata, it’s an impressive dish that’s easy to make at home!
Ingredients
- 1 10.8 oz bag Frozen Broccoli (I use Birdseye)
- 4 oz Goat Cheese
- ¼ cup Basil
- 2 cloves Garlic
- 1 cup Heavy Cream
- ½ cup Parmesan Cheese grated
- ½ teaspoon Salt
- 1 large Lemon juiced and divided
- 2 tablespoon Olive Oil plus more for plating
- 1 tablespoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- ½ lb Pasta of Choice (such as cappellacci)
- 1 ball Burrata
- Flaky Salt and Fresh Cracked Pepper
Instructions
- Boil pasta in a large pot of salted water until al dente. Reserve 1 cup of the pasta water, then strain.
- Microwave the frozen Broccoli for 5 minutes.
- In a food processor, blend goat cheese, fresh basil, garlic cloves, heavy cream, and half the lemon juice.
- Add the cooked broccoli and blend until smooth - scraping down the sides of the food processor as needed.
- Heat a pan over medium heat and add the olive oil, Italian seasoning, and red pepper flakes. Toast for 1 minute.
- Add the broccoli pesto sauce and cook for 5 minutes, stirring occasionally.
- Stir in the pasta, remaining lemon juice, and parmesan cheese. Thin with pasta cooking water as needed. Season with salt and black pepper.
- Open the burrata on top, drizzle with a little more olive oil, and sprinkle with flaky salt and fresh cracked pepper.
Video
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