Arugula Pesto Pasta with Blistered Tomatoes & Burrata

• Vegetarian

• Produce

  • 2 1/2 cups Arugula
  • 1/3 cup Basil
  • 1 lb Cocktail tomatoes on the vine
  • 1 Clove Garlic

• Condiments

  • 1 1/2 tsp Lemon juice

• Pasta & Grains

  • 1 lb Bucatini

• Baking & Spices

  • 1 Sea salt & freshly ground pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pine nuts

• Dairy

  • 8 oz Burrata - torn into bite sized pieces
  • 2/3 cup Pecorino romano, Grated

Found on nospoonnecessary.com

Ingredients

• 1 Pound Cocktail Tomatoes on the vine (can substitute Cherry or Grape Tomatoes)
• 1 Pound Bucatini
• 8 oz. Burrata – torn into bite sized pieces
• ⅓ Cup Basil – roughly chopped
• Extra Virgin Olive Oil
• Sea Salt & Freshly Ground Pepper
• Arugula-Pesto:
• 1 Clove of Garlic
• ⅓ Cup Pine Nuts, plus more for garnish
• 2 ½ Cups Arugula, packed - plus more for garnish
• ⅔ Cup Pecorino Romano – grated, plus more for garnish
• 1 ½ tsp Lemon Juice
• ½ Cup Extra Virgin Olive Oil

Directions

• 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 ⅛ 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.