Pasta dish with a creamy topping on a wooden table

Cavatappi with Sun-Dried Tomato Pesto & Burrata

Name: Cavatappi with Sun-Dried Tomato Pesto & Burrata
Total time: 25 min
Yield: 6
Ingredients: 1 jar (8 1/2 oz) sun-dried tomatoes in oil; 2 cups fresh basil leaves, packed (2 to 3 oz); 1/2 cup toasted pine nuts; 1/2 cup grated Parmesan cheese; 1/4 cup olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 box (12 oz) Carbe Diem!™ Cavatappi; 8 ounces burrata cheese; 1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts

Silky burrata cheese melts into spiral pasta coated with an intensely flavorful sun-dried tomato and basil pesto, creating an indulgent Italian-inspired dish that's elegantly simple yet incredibly luxurious.

25 Minutes
6 Servings
27g Net Carbs
650 Calories

Ingredients

Pesto

1 jar (8 1/2 oz) sun-dried tomatoes in oil
2 cups fresh basil leaves, packed (2 to 3 oz)
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Pasta

1 box (12 oz) Carbe Diem!™ Cavatappi
8 ounces burrata cheese
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts

Nutrition

6 Servings Per serving: Calories 650; Total Fat 37g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 40mg; Sodium 750mg; Total Carbohydrate 54g (Dietary Fiber 27g, Sugars 7g); Protein 24g

% Daily Value: Vitamin A 30%; Vitamin C 35%; Calcium 35%; Iron 20%;

Net Carbs = 27 grams

Steps

To make pesto, combine sun dried tomatoes in oil, basil, pine nuts, Parmesan cheese, olive oil, salt and pepper in a food processor. Process until well combined, and texture is a little chunky. Add more oil if needed. Refrigerate until ready to use, for up to 1 week.
Bring a large pot of salted water to boil. Add cavatappi and cook until al dente, 13 to 15 minutes. Drain and transfer to a serving bowl.
Toss cavatappi with pesto until well coated. Break burrata into pieces and place on top of pasta. Sprinkle with basil and pine nuts and serve immediately.

Save to Pinterest