To have butterflies in your stomach, choose Farfalle Generose Barilla Collezione! These Collezione-range pastas in their original shape will wow at the table with pesto and a generous creamy burrata on top for indulgence. And I promise, the recipe is ready in under 15 minutes! The secret to a perfectly creamy plate is to mix the drained pasta with the pesto and a little cooking water to bind everything together.
We serve it all with a generous burrata and a little grated Parmesan for those with a taste for indulgence. This recipe is going to become a staple at your home! Whether for a family dinner or when hosting friends, you will always win everyone over with Farfalle Generose Barilla Collezione with pesto and burrata, we guarantee it. Here we go, on a flavorful journey to Italy!
To make this recipe, follow the steps below :
FARFALLE WITH PESTO AND BURRATA
Serves 4
Ingredients :
– 1 pack of Farfalle Generose Barilla Collezione
– 50 g fresh basil leaves
– 40 g pine nuts
– 1 garlic clove
– 60 g Parmesan to grate (plus a little for serving)
– 80 ml olive oil
– 2 burratas (about 250 g in total)
– Fleur de sel (flaky sea salt)
– Salt
– Freshly ground pepper
– A few baby basil shoots or basil cress (optional)
Preparation :
1. Toast the pine nuts dry in a skillet for 2–3 minutes until they are lightly golden (set aside a few for garnish).
2. Prepare the pesto: blend the basil with the peeled garlic clove, 30 g of toasted pine nuts, the freshly grated Parmesan, and the olive oil until a smooth texture is obtained. Salt and pepper to taste.
3. Cook the Farfalle Generose Barilla Collezione in a large pot of salted boiling water according to the package instructions.
4. Reserve a small ladle of cooking water, then drain the pasta.
5. In a large skillet, quickly toss the pasta with the pesto. Add a little cooking water if needed to obtain a creamier texture.
6. Serve the pasta immediately on plates and place the burratas at the center (whole or slightly opened).
7. Finish with the reserved toasted pine nuts, a few dollops of pesto, a drizzle of olive oil, a pinch of fleur de sel, and a few twists of freshly ground pepper.
8. Optionally add some baby basil shoots or basil cress to bring a touch of freshness.
