Recipe
Red Pesto Burrata Pasta topped with Crispy Prosciutto
Lynn Succar's red pesto burrata pasta with crispy prosciutto, in a pale bowl, seen from above.
Pasta in red pesto
Burrata
Crispy prosciutto
Basil
Pasta in red pestoBurrataCrispy prosciuttoBasilRed Pesto Burrata Pasta topped with Crispy Prosciutto
Ingredients
Red pesto
- sun-dried tomatoes (oil-packed, drained)40 to 60 g
- roasted almonds30 g
- grated Parmesan40 g
- garlic clove1 small
- olive oil (adjust for texture)60 to 80 ml
- chili flakes (optional)1/2 tsp
- Salt and black pepper, to taste
- fresh basil leaves (for freshness), optional5 to 6
For the dish
- cooking cream80 ml
- Pasta of choice
Toppings
- Burrata
- Flaky salt
- Red chili flakes
- prosciutto slices4 to 5
Method
Make the red pesto
- Add the sun-dried tomatoes, roasted almonds, Parmesan, garlic, basil and chili flakes, if using, to a food processor.
- Pulse until finely chopped.
- Gradually add the olive oil while blending until you have a thick, spoonable pesto.
- Season with salt and black pepper to taste.
- Set aside.
Crisp the prosciutto
- Preheat the oven to 180°C.
- Arrange the prosciutto slices in a single layer on a lined baking tray.
- Bake for 8 to 12 minutes, or until golden and crisp.
- Allow to cool slightly, then break into pieces.
Cook the pasta
- Bring a large pot of generously salted water to a boil.
- Cook the pasta until al dente according to the package instructions.
- Reserve about ½ cup of pasta water before draining.
Make the creamy red pesto sauce
- Heat the cooking cream in a large pan over medium-low heat.
- Stir in the red pesto and gently warm for 1 to 2 minutes.
- Add the drained pasta and toss until evenly coated.
- Gradually add a little reserved pasta water, as needed, until the sauce becomes smooth, glossy and coats the pasta beautifully.
Assemble
- Divide the pasta between bowls.
- Place a generous piece of burrata on top and gently break it open.
- Finish with the crispy prosciutto, fresh basil, a pinch of flaky salt and red chili flakes.
