Bucatini pasta coated in rich, peppery arugula pesto and topped with creamy burrata; juicy, blistered tomatoes and sweet basil – this dish is both light and legitimately delicious.
Savory, thick, twirl-tastic bucatini is tossed, coated and glistening in a peppery, rich and silky arugula pesto. Topped with creamy, dreamy, torn burrata; juicy, plump, blistered tomatoes; salty, crunchy pine nuts; sweet, herbaceous basil and sharp pecorino – this is the stuff light pasta dreams are made of.
Step by Step Guide to Making Bucatini with Arugula Pesto and Blistered Tomatoes
1. Preheat the Oven:
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil for easy clean up.
2. Make the Arugula-Pesto:
In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino, lemon juice, and a pinch of salt. Process until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
3. Roast the Tomatoes:
Place tomatoes on the baking sheet and drizzle with 1 tablespoon olive oil. Season with ½ teaspoon salt and ? teaspoon pepper. Roast in the oven for 18-20 minutes, or until tomatoes are very juicy, but not broken down.
4. Cook the Pasta:
Meanwhile, cook the pasta in salted water until al dente according to package directions. Drain and transfer to a large bowl.
5. Combine Pasta and Pesto:
Add pesto, half the burrata, and basil to the bowl with pasta and toss until well coated.
Divide pasta between serving bowls and top with blistered tomatoes and remaining burrata. Garnish with additional arugula, pine nuts, and pecorino if desired. Serve immediately.
1. I used bucatini pasta because its thick, spaghetti-like texture holds up great with the pesto, but feel free to use whatever pasta tickles your fancy.
2. The arugula pesto recipe below will make enough for 1 pound of pasta, which is enough to feed 4-6 people. If you are looking to feed less mouths, simply halve the recipe.
3. The pesto will keep in the refrigerator, covered, for up to 2 weeks. But, be sure to give it a good stir before using.
4. The pesto pasta with burrata tastes seriously scrumptious cold the next day, so making enough for leftovers is highly encouraged.
Hi there! My name is Cheyanne. I am an avid foodie, culinary school graduate, recipe developer and newbie blogger. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I am also a lover of food porn. I picked up a camera one day and fell in love with food photography. Then I got a wack-a-me-me idea to start a food blog and the rest is history. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. I also rant, ramble on and share my life a little. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook 'n eat some delicious food along the way! So, strap on that apron and work some culinary magic with me. Cheers!