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Cheyanne Holzworth
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main, Pasta
Servings 4 -6 servings


  • 1 Pound Cocktail Tomatoes on the vine can substitute Cherry or Grape Tomatoes
  • 1 Pound Bucatini
  • 8 oz. Burrata – torn into bite sized pieces
  • 1/3 Cup Basil – roughly chopped
  • Extra Virgin Olive Oil
  • Sea Salt & Freshly Ground Pepper


  • 1 Clove of Garlic
  • 1/3 Cup Pine Nuts plus more for garnish
  • 2 ½ Cups Arugula packed - plus more for garnish
  • 2/3 Cup Pecorino Romano – grated plus more for garnish
  • 1 ½ tsp Lemon Juice
  • ½ Cup Extra Virgin Olive Oil


  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil for easy clean up.
  • 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.
  • Roast the Tomatoes: Place tomatoes on baking sheet and drizzle with1 tablespoon olive oil. Season with ½ teaspoon salt and ? teaspoon pepper. Roast in oven for 18-20 minutes, or until tomatoes are very juicy, but not broken down.
  • Meanwhile, Cook the pasta in salted water and cook until al dente according to package directions. Drain and transfer to a large bowl.
  • Add pesto, half the burrata and basil to 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.


Pesto will keep, covered, in the refrigerator for up to 2 weeks.