Recipe

A luxurious Sicilian-Inspired pasta made with paccheri, roasted pistachios, creamy burrata, Parmigiano-Reggiano, and fragrant basil. Rich, nutty, and perfectly balanced, it’s an elegant dish that’s surprisingly simple to prepare.

Ingredients (Serves 4)

• 400g paccheri pasta
• 120g unsalted pistachios, shelled
• 2 tbsp extra virgin olive oil
• 1 garlic clove
• 50g freshly grated Parmigiano-Reggiano
• 6–8 fresh basil leaves
• 1 burrata (200g)
• ½ cup reserved pasta water
• Salt and freshly ground black pepper
• Chopped pistachios, for garnish

Instructions

1. Make the pistachio pesto

• Place the pistachios, garlic, basil, Parmigiano-Reggiano, olive oil, and a pinch of salt into a food processor.
• Blend until smooth, adding a few tablespoons of reserved pasta water if needed to create a creamy consistency.

2. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the paccheri until al dente.
• Reserve ½ cup of the pasta water, then drain.

3. Combine

• Transfer the pistachio pesto to a large skillet over low heat.
• Add a splash of the reserved pasta water to loosen the sauce.
• Add the cooked paccheri and gently toss until every piece is coated.

4. Finish the dish

• Tear the burrata into pieces and place it over the hot pasta.
• Toss gently just enough for the burrata to become slightly creamy while still keeping some soft pieces intact.

5. Serve

• Divide into warm bowls.
• Garnish with chopped pistachios, extra Parmigiano-Reggiano, fresh basil, black pepper, and a drizzle of extra virgin olive oil.

Chef’s Tip 🇮🇹

Never cook the burrata over direct heat. Add it at the very end so it keeps its delicate, creamy texture. Lightly toasting the pistachios before blending them will give the pesto an even deeper, richer flavor.

Final result: Creamy burrata, nutty pistachio pesto, tender paccheri, and fresh basil come together in a sophisticated Sicilian pasta that is both elegant and unforgettable. 🍝💚