Here, handmade corzetti is tossed with basil pesto (walnut sauce would work fine too), then topped with creamy burrata cheese. The contrasts in texture and flavor are like a party in your mouth.
Corzetti pasta with basil pesto and burrata cheese
Ingredients (serves 4):
For the sauce:
fresh basil leaves
extra virgin olive oil
To make corzetti pasta, follow this recipe.
Prepare the pesto by combining the basil, the parmigiano reggiano, the peeled garlic, the nuts and extra virgin olive olive in a blender until creamy and finely chopped. You don’t need measurements to make pesto, just taste it to see if more oil, cheese or nuts are needed.
Once you’ve cooked the pasta in salted boiling water, drain it and then add the pesto. Top each portion with a dollop of burrata cheese and drizzle with extra virgin olive oil. Serve immediately.