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Pistachio Pesto Pasta with Burrata

Pistachio Pesto Pasta with Burrata reads citrus 5.9, sourness 5.3 and umami 5.2 on Palate's 0–10 flavor X-ray — a Italian main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.3 · Umami 5.2 · Herbaceous 4.8 · Salinity 4.7 · Fruity 4.7 · Richness 4.7 · Nutty 4.5 · Allium 3.2 · Sweetness 2.3 · Floral 2.2 · Funk & Ferment 2.2 · Earthy 1.9 · Bitterness 1.7 · Warm Spice 1.5 · Heat 1.4

What's in it (11)

• shell pasta — 454 g
• salt — 15 g
• shelled green unsalted pistachios — 177 g
• basil — 118 g
• parmesan cheese — 57 g
• garlic — 6 g
• extra-virgin olive oil — 109 g
• lemon — 65 g
• red chili flakes — 1 g
• buffalo mozzarella — 227 g
• freshly ground black pepper — 3 g

Time & effort: about 18 min · effort: involved

Nutrition (per 100 g, engine-estimated): 297.1 kcal, 13.6 g protein, 12.5 g fat, 33.5 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Bring a large pot of water to a boil over high heat, then stir in the kosher salt.
2. While the water heats, toast the pistachios in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly darkened, 3 to 4 minutes; set aside to cool slightly.
3. Add the pasta to the boiling water and cook until al dente, 9 to 11 minutes; reserve 1 cup of the pasta water, then drain the pasta.
4. While the pasta cooks, pulse the cooled pistachios, basil, Parmesan, and garlic in a food processor until finely chopped, about 30 seconds.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and bright green, about 30 seconds.
6. Add the lemon zest and juice and the red pepper flakes, pulse a few times to combine, and season with salt and pepper to taste.
7. Return the drained pasta to the pot with the pesto and 1/2 cup of the reserved pasta water; toss over low heat until every piece is glossy and coated, about 1 minute, adding more pasta water a splash at a time if it looks dry.
8. Divide the pasta among plates or shallow bowls, tear the burrata into pieces over the top, and finish with a crack of black pepper, a drizzle of olive oil, and the reserved chopped pistachios.

Dishes with a similar flavor shape

• Brown Butter Walnut Pesto Pasta — Italian
• Deconstructed Beef and Rice Stuffed Grape Leaves Skillet — Middle Eastern
• Harissa Chickpea Pasta with Feta — Mediterranean
• Spaghetti Aglio e Olio with Roasted Broccolini — Italian
• Pesto Salmon en Papillote — Italian

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.