Grammy's Kitchen · Pesto Pasta · Pesto Pasta with Burst Tomatoes and Burrata
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 4 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound pasta |
| 100 g | 1 cup basil pesto (homemade or store-bought) |
| 227 g | 2 balls burrata cheese (about 8 ounces total) |
| optional toppings: freshly-grated Parmesan, balsamic glaze, or chopped fresh basil | |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 624 g | 2 pints cherry or grape tomatoes (about 22 ounces) |
| 12 g | 4 cloves garlic (minced or pressed) |
| 1 g | 1/2 teaspoon crushed red pepper flakes (or more/less to taste) |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon freshly-ground black pepper |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“First thanks for the .5x portions. As someone who lives alone it’s great and takes the guess work out! I love so many of your recipes and this recipe is pretty good, the basil pesto is key so don’t skimp. I may add more tomatoes next time. Super simple & easy!” — a cook, 4★
“Delicious & simple. Will make again. Burrata hard to find and worth it. RADITORE pasta. 2 jars ALESSI pesto. Added spinach.” — a cook, 5★