Paste cu pesto cremos de burrata, fistic si lamaie

Sunt retete care par simple la prima vedere dar care, odata gustate, devin instant dependenta. Paste cu pesto cremos de burrata, fistic si lamaie este exact una dintre ele — un sos catifelat, bogat si parfumat, facut in blender in 2 minute, care transforma niste paste obisnuite intr-un preparat demn de un restaurant italian de fita. Busuiocul proaspat, burrata cremoasa, fisticul aromat si coaja de lamaie — o combinatie care te surprinde la prima furculita si te face sa inchizi ochii si sa savurezi fiecare detaliu! Secretul acestui pesto sta in burrata — in loc de textura clasica granulara, obtii un sos catifelat si cremos care imbraca perfect fiecare pasta. Fisticul prajit usor adauga o nota dulceaga si crocanta care echilibreaza bogatia branzei, iar coaja de lamaie da acel gust proaspat si vibrant care ridica totul la alt nivel. Piperul alb CIO adauga o nota fina si discreta care rotunjeste toate aromele perfect. Si partea cea mai buna? Pesto-ul se poate face din timp si pastrat la frigider — sau poti te poti opri dupa ce l-ai facut si il servesti ca aperitiv pe bruschette crocante. In ambele variante este absolut de neuitat!

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INGREDIENTE (pentru 2 portii)

Pentru paste:

160 grame paste scurte La Molisana

Pentru pesto de burrata:

15 grame fistic decojit
1 catel de usturoi
7 grame busuioc proaspat
125 grame burrata
10 grame ulei de masline extravirgin
½ lingurita sare
1 praf de piper alb macinat CIO
coaja rasa de la ¼ lamaie fara partea alba

Incepem cu fisticul — il punem in blender impreuna cu coaja de lamaie si il macinam pana obtinem o granulatie medie. Intr-o tigaie mica antiaderenta la foc mediu, prajim acest amestec alaturi de catelul de usturoi taiat pe jumatate timp de 2 minute, fara ulei, amestecand ocazional, pana devine usor auriu si parfumat. Il scoatem si il aruncam — vrem doar nota subtila de usturoi, nu intensitatea lui directa. Punem deoparte, pastrand doua linguri pentru presarat deasupra la final.

In blender punem busuiocul proaspat, burrata taiata bucati, uleiul de masline, sarea si piperul alb CIO. Mixam 30 de secunde pana obtinem o crema fina si omogena. Curatam peretii blenderului cu o spatula si adaugam fisticul macinat cu lamaie. Mai amestecam scurt pana totul se combina frumos — vrem sa pastram o usoara textura din fistic. Gustam si ajustam condimentele dupa preferinta.

In aceasta etapa avem deja un pesto de burrata cu fistic si lamaie absolut genial — il putem folosi pe bruschette sau mergem mai departe cu pastele!

Fierbem pastele La Molisana conform indicatiilor de pe ambalaj, pana devin al dente. Scurgem pastele si pastram 50 ml din apa in care au fiert — aceasta este secretul unui sos perfect legat. Intr-o tigaie punem apa de la paste si pastele si le incalzim usor, apoi adaugam pesto-ul de burrata si amestecam energic pana totul se combina intr-un sos cremos si lucios care imbraca perfect fiecare pasta.

Rasturnam pe o farfurie si presaram fisticul rezervat deasupra pentru un plus de crunch si culoare. Servim imediat — fierbinte, cremos si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de paste cu pesto cremos de burrata, fistic si lamaie, te invitam sa incerci si alte retete inspirate:

Paste integrale cu sos de lamaie si burrata

English version

Pasta with Creamy Burrata, Pistachio and Lemon Pesto

There are recipes that seem simple at first glance but, once tasted, instantly become an addiction. Pasta with creamy burrata, pistachio and lemon pesto is exactly one of them — a velvety, rich and fragrant sauce, made in a blender in 2 minutes, that transforms ordinary pasta into a dish worthy of a fancy Italian restaurant. Fresh basil, creamy burrata, aromatic pistachios and lemon zest — a combination that surprises you at the very first forkful and makes you close your eyes and savour every single detail! The secret of this pesto lies in the burrata — instead of the classic granular texture, you get a velvety and creamy sauce that coats every piece of pasta perfectly. The lightly toasted pistachios add a sweet and crunchy note that balances the richness of the cheese, while the lemon zest gives that fresh and vibrant flavour that takes everything to the next level. The CIO white pepper adds a fine and discreet note that rounds off all the flavours perfectly. And the best part? The pesto can be made ahead of time and kept in the fridge — or you can stop after making it and serve it as an appetiser on crispy bruschetta. In both versions it is absolutely unforgettable!

INGREDIENTS (for 2 servings)

For the pasta:

160 grams La Molisana short pasta

For the burrata pesto:

15 grams shelled pistachios
1 garlic clove
7 grams fresh basil
125 grams burrata
10 grams extra virgin olive oil
½ teaspoon salt
1 pinch CIO ground white pepper
zest of ¼ lemon, without the white pith

We start with the pistachios — place them in a blender together with the lemon zest and grind until you get a medium granularity. In a small non-stick pan over medium heat, toast this mixture alongside the halved garlic clove for 2 minutes, without oil, stirring occasionally, until lightly golden and fragrant. Remove the garlic and discard — we only want the subtle note of garlic, not its direct intensity. Set aside, keeping two tablespoons for scattering on top at the end.

Place the fresh basil, burrata cut into pieces, olive oil, salt and CIO white pepper in the blender. Blend for 30 seconds until you get a smooth and uniform cream. Scrape down the sides of the blender with a spatula and add the pistachio and lemon mixture. Mix briefly until everything combines nicely — we want to keep a slight texture from the pistachios. Taste and adjust the seasoning to preference.

At this stage we already have an absolutely brilliant burrata pesto with pistachios and lemon — we can use it on bruschetta or continue with the pasta!

Cook the La Molisana pasta according to the packet instructions until al dente. Drain the pasta and keep 50 ml of the cooking water — this is the secret to a perfectly bound sauce. In a pan, combine the pasta water and pasta and warm gently, then add the burrata pesto and stir energetically until everything combines into a creamy and glossy sauce that coats every piece of pasta perfectly.

Turn out onto a plate and scatter the reserved pistachios on top for an extra crunch and colour. Serve immediately — hot, creamy and absolutely unforgettable!

If you enjoyed this pasta with creamy burrata, pistachio and lemon pesto recipe, we invite you to try other recipes for inspiration: Orecchiette with Sausage Ragu, Rigatoni Carbonara or Wholemeal Pasta with Lemon Sauce and Burrata.

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