Molly believes that sometimes you need a gigantic bowl of pasta! This dish is the answer. With hearty carbs and loads of kale shoved in, it fixes your pasta craving while also serving up plenty of veggies.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Green Pesto Pasta with Burrata
Recipe courtesy of Molly Yeh
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound bucatini
8 ounces kale, chopped
1 1/2 packed cups (52 grams) basil leaves
3 cloves garlic, peeled
1/3 cup toasted unsalted almonds
3/4 cup grated Parm, plus more for serving
6 tablespoons olive oil, plus a little more for serving
Juice of 1 small lemon
1/4 teaspoon crushed red pepper, plus more to taste, optional
One 8-ounce ball burrata
Flaky salt, optional
Directions
(Psst: Make sure all of your pesto ingredients are prepped and measured so that you can whiz up the pesto as the pasta cooks.)
Bring a large pot of water to a boil over high heat and season with a handful (about 1 1/2 tablespoons) of kosher salt. Add the bucatini and cook according to the package directions. When there are a few minutes left on the cook time, ladle out about 1 cup (240 grams) of the cooking water.
In a blender, combine 3/4 cup (180 grams) of the pasta water, the kale, basil, garlic, almonds, Parm, olive oil, lemon juice, crushed red pepper if using, and a few good turns of black pepper and blend until smooth. Taste and adjust as desired. Toss with the pasta, adding more pasta water if necessary to achieve your desired consistency. Transfer to a serving bowl. Plop on the burrata. Top with a tiny drizzle of olive oil, flaky salt, if using, black pepper, Parm, and crushed red pepper flakes.
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Molly Yeh’s Green Pesto Pasta with Burrata | Girl Meets Farm | Food Network
https://youtu.be/90Pmx8yQVKE
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