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Ingredients

  • 300g (10½oz) dried pasta (penne, fusilli, or rigatoni)

  • 1 tablespoon (15g) unsalted butter

  • 1 tablespoon (15mL) extra-virgin olive oil

  • 250g (9oz) asparagus, woody stems removed, tips and stalks chopped

  • ½–1 teaspoon chili flakes (optional)

  • 150g (5½oz) Pecorino Romano, grated, plus extra for serving

  • 1 ball (150g/5½oz) burrata

  • Zest of ½ lemon

  • Freshly ground black pepper, to taste​

  • 20g (¾oz) rocket (arugula)

  • 2 garlic cloves

  • 50g (1¾oz) walnuts

  • 20g (¾oz) Pecorino Romano, grated

  • 2–3 tablespoons (30–45mL) extra-virgin olive oil

  • Juice of ½ lemon

  • 30g (1oz) fresh basil leaves

Burrata and pesto pasta

01

Cook Pasta

  1. Bring a large saucepan of salted water to the boil.

  2. Add the pasta and cook for 8–10 minutes, or until al dente.

  3. Drain the pasta, reserving 1 cup of the cooking water, and set aside.

02

Make Pesto

  1. Blend or process the pesto ingredients (basil, rocket, garlic, walnuts, Pecorino, olive oil, lemon juice, salt, and pepper) until smooth. If needed, loosen the pesto with 1–2 tablespoons of water to reach the desired consistency.

  2. Set aside.

Burrata and pesto pasta

03

Burrata and pesto pasta

Prepare Asparagus

  1. In a large saucepan over medium heat, melt the butter and add the olive oil. Add the chopped asparagus and sauté for about 2 minutes until just tender.

  2. Stir in the chili flakes (if using) and the prepared pesto, letting the flavours combine for 1–2 minutes.

04

Serve

  1. Add the cooked pasta to the pan with the asparagus and pesto.

  2. Stir to coat the pasta, adding some reserved pasta water as needed to loosen the sauce.

  3. Stir in Pecorino Romano and combine.

  4. Serve topped with burrata, lemon zest, freshly ground black pepper, and extra grated Pecorino.

Burrata and pesto pasta
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