20-minute pesto burrata pasta

Ingredients

• For the fresh pesto (makes 400 g): 45 g pine nuts
• 70 g basil
• 20 g pecorino cheese
• 40 g Parmesan cheese
• 180 g virgin olive oil
• 1 garlic clove
• Salt and pepper
• For the pasta: 350 g pasta
• 2 tbsp butter
• A drizzle of oil
• 150 g cream
• 50 g Parmesan
• 1 whole burrata

Instructions

1. Blitz the pesto: pine nuts, basil, both cheeses, garlic, olive oil, salt and pepper.
2. Cook the pasta until al dente, reserving some water.
3. Melt the butter with a pinch of olive oil over medium heat, add the pesto and warm it on medium-low.
4. Pour in the cream, stirring constantly, then the Parmesan, and season.
5. Toss in the pasta with a splash of its water until the sauce clings.
6. Set the whole burrata on top, cover 1 minute over medium-high to soften, split it open and serve with more Parmesan.