Whipped Pesto Butter Pasta with Burrata
Ingredients
300g unsalted butter
125g Basil pesto
Salt, to taste
400g bucatini or fusilli lunghi
Burrata
Method
Add softened butter, basil pesto, and salt to a food processor. Blitz until the butter mixture has thickened, 2 minutes.
Store the whipped pesto butter in an airtight container in the fridge for up to 2 weeks.
To make the pasta: Cook pasta according to the package instructions, and reserve 1 cup of pasta water.
In a large saucepan on medium heat, add 2 heaped tablespoons of the whipped pesto butter (add more if needed). Allow the butter to melt, add in the cooked pasta and as much pasta water as needed.
Season with salt and a scrunch of black pepper.
Serve in pasta bowls, top with burrata, and enjoy!
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