Burrata Pasta is a miracle dinner. So amazingly delicious with a creamy, flavorful sauce that takes no effort to make thanks to the burrata cheese.
Pasta is often on the table in our house at dinner time. And this is probably my most favorite way to present it. Burrata cheese may as well be cheese sauce. Break open a ball of burrata and find indulgent, cream and cheese just ready to make your pasta all fancy and sure to impress. I almost called this Burrata Pasta “Broccoli and Bowties”. But, I wanted to give the option to serve it simply with just the pasta, cheese and a few simple seasonings. This dinner screams summer simplicity.
What is Burrata?
Burrata translated from Italian literally means buttery. I’m not sure we can be friends if you don’t enjoy buttery cheese! There’s a ton of information about burrata in this article, including a fantastic video showing the process of making it. Burrata is actually a shell of fresh mozzarella cheese that is filled with cream and cheese curds. Pulling it apart with your hands, dipping some fresh Italian bread into it, should be experienced at least once. And it’s that creamy, buttery filling that makes burrata the perfect cheese for saucing your pasta.
How to make Burrata Pasta
Boil some salted water and cook the farfalle pasta (bowties) according to package directions. Drain it and stir in a little butter and olive oil. To serve the pasta, place it into bowls. Drizzle each bowl with a little more olive oil and a squeeze of fresh lemon juice. Add freshly cracked black pepper and crushed red pepper flakes (optional). Top the pasta with a generous amount of burrata cheese. Add some fresh basil leaves and you’re good to go. Or keep going and add some air fryer broccoli florets and grated Parmesan cheese.
- The best garlic bread to serve with Burrata Pasta
- I think Strawberry Tiramisu would be the perfect dessert to go along with this pasta
- If you don’t own an air fryer, here’s a recipe for roasted broccoli
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- 16 oz farfalle pasta
- 2 large balls of burrata cheese
- 4 tbsp Parmesan cheese
- 2 tbsp butter
- 6 tbsp extra virgin olive oil
- 1/2 fresh lemon
- 2 tbsp fresh basil
- fresh black pepper
- crushed red pepper flakes optional
- broccoli florets air fried or roasted
- Bring a large pot of salted water to a boil.
- Cook the farfalle pasta according to package directions.
- Drain the pasta and return it to the hot pot. Add 2 tablespoons of butter and 2 tablespoons of olive oil to the pasta, stir to melt. Keep the pasta covered until ready to serve.
- Cook the broccoli (if using) while the pasta is boiling.
- To serve, divide the pasta evenly among four large bowls.
- Top each bowl of pasta with a tablespoon of olive oil and half a ball of burrata cheese. Break up the burrata over the pasta with your hands.
- Sprinkle each bowl of pasta with the fresh cracked black pepper and red pepper flakes (optional), some chopped basil, a squeeze of lemon juice and Parmesan cheese.
- Add some broccoli florets (if using) and serve.