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Vera Pasta with Pesto, Roasted Tomatoes & Burrata
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A Basil-Packed Pasta Recipe

Vera Pasta with Pesto, Roasted Tomatoes & Burrata

A classic combination of fresh pesto, roasted tomatoes, and creamy burrata, this is the perfect dish to enjoy with friends, family, and a glass of Gratsi wine.

By Vera Pasta

 |  

October 24, 2024

Ingredients

  • PESTO

  • 2

    cups fresh basil

  • 3

    tbsp pine nuts or walnuts raw and unsalted

  • 1

    garlic cloves

  • 3/4

    cup extra virgin olive oil

  • 3/4

    cup Parmigiano-Reggiano freshly grated

  • kosher salt + freshly cracked black pepper

  • ROASTED TOMATOES

  • 4

    cups cherry tomatoes sliced in half

  • 2

    tbsp extra virgin olive oil

  • 1/2

    tsp kosher salt

  • freshly cracked black pepper

  • PASTA ASSEMBLY

  • 1

    lb cooked Vera Pasta of your choice

  • 8

    oz Burrata

  • 1/3

    cup Parmigiano-Reggiano freshly grated

Instructions

TOTAL TIME

50 minutes

4 servings

Fresh pesto, sweet roasted tomatoes, and creamy burrata come together to create a simple yet flavorful pasta dish. Every bite captures the essence of Italy’s vibrant and rustic cuisine.

STEP 1

ROASTED CHERRY TOMATOES

Preheat the oven to 450°F.

Add the tomatoes to a medium bowl and season generously with extra virgin olive oil, salt and pepper.

Roast in the oven for approximately 20 minutes until the tomatoes soften and develop some char.

STEP 2

PESTO

In a food processor, add all the ingredients and pulse until the pesto is finely puréed.

STEP 3

PASTA ASSEMBLY

Bring a large pot of water to boil. Generously salt the boiling water and cook the pasta al dente according to package instructions. Then drain the pasta and transfer to a large bowl.

Mix in half the pesto to the pasta. Gradually add more until you get to your desired level of pesto in your pasta.

Tear apart the burrata with your fingers into bite size chunks. Then add the burrata and roasted tomatoes onto each plate of pasta.

For a final garnish, drizzle the dish with some extra olive oil, freshly grated Parmigiano-Reggiano, pinch of salt, freshly cracked black pepper and fresh basil leaves.

Pair with Gratsi Rose or White & enjoy!

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