Asparagus Pesto Pasta with Burrata

Prep Time 15

Cook Time 15

Servings

1 lb asparagus, trimmed
12-16 oz rigatoni or other pasta shape
1/4 cup olive oil
2 cloves garlic, smashed
1/2 cup raw or toasted walnuts
4 oz wedge parmesan, plus more for topping
1/4 cup lemon juice (+ zest for topping, optional)
1/2 tsp kosher salt
1/2 tsp black pepper
8 oz burrata cheese*
Fresh basil, for topping
Flaky salt
*Burrata tastes best at room temp, so try to remember to take it out of the fridge 30-60 minutes before eating. You can cut whole burrata in half for each person if they are very large.
*You can find burrata at most grocery stores (Trader Joe’s and Whole Foods is where I get it) or, if you can’t find it, just use a dollop of ricotta cheese.

Fill a large pot with about 4 quarts of water and 1 tablespoon salt (we will use it to cook the asparagus and then the pasta). Bring to a boil over high heat.
Add the asparagus and cook for 2-3 minutes. Use tongs to transfer to a cutting board and roughly chop so it blends more easily. Let cool for a few minutes, then transfer to a high-speed blender.
Add pasta to the boiling water and cook according to the package instructions. Reserve about 1 cup pasta water before draining.
In the blender, add the oil, garlic, nuts, parmesan, lemon, salt, and pepper. Blend until everything is chopped up. You can add a splash of pasta water if you’re having trouble blending.
Transfer the pasta back to the pot along with the pesto and about ¼ cup pasta water to start and stir vigorously to combine, adding more pasta water as needed to create a creamy sauce.
Serve pasta topped with burrata, grated parmesan, basil, lemon zest (if using), and pepper. Drizzle your best olive oil over top and sprinkle with flaky salt (or a bit of kosher salt).

Substitutions:

To make gluten-free, use a gluten-free pasta.
To make vegan, substitute the parmesan in the pesto with 3-4 tablespoons of mellow white miso paste and ¼ cup of nutritional yeast if you have it. Skip the burrata or use a vegan ricotta or soft cheese.

Warm up leftover pasta in the microwave until warmed through, stirring after every minute, then squeeze some fresh lemon juice all over. Top with all the toppings!