I love the peppery arugula pesto and combined with the tangy sundried tomatoes. The burrata adds the perfect creaminess and the toasted walnuts a nice earthy crunch. It all comes together to create a satisfying, delicious pasta dish. It can be made in a snap and you could easily add chicken if desired.
Serves 4-6 as a side dish
1 lb curly pasta
12 oz arugula, large stems discarded, plus handful for garnish
1/2 cup toasted walnuts, plus chopped walnuts for garnish
1/2 cup grated Parmesan
2 shallots sliced
2 cloves garlic
1 cup sundried tomatoes, thinly sliced
Buratta , torn in chunks
1/4, plus 1 tablespoon olive oil
Kosher salt and pepper to taste
Directions: Heat oil on medium heat in a small skillet and add sliced shallots. Sauté until tender about 10 minutes. Place shallots, garlic, toasted walnuts, arugula and parmesan in food processor until smooth. Add 1/4 cup olive oil to processor and process until well blended. Boil pasta according to package directions to al dente. Drain and blend in pesto and additional oil to coat pasta. Stir in sundried to,atoms.