# What You’ll Need:
→ Pasta
01 - 14 ounces dried spaghetti or linguine
02 - 1 tablespoon kosher salt, for pasta water
→ Pesto
03 - 2 cups packed fresh basil leaves
04 - 2 garlic cloves
05 - 1/3 cup pine nuts
06 - 2/3 cup freshly grated Parmesan cheese
07 - 1/2 cup extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon
→ Finishing and Topping
11 - 2 balls fresh burrata cheese, about 9 ounces total
12 - 1/2 cup cherry tomatoes, halved
13 - Fresh basil leaves, for garnish
14 - Freshly ground black pepper, to taste
# How to Make It:
01 - Fill a large pot with water, bring to a boil, and add kosher salt. Cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - In a food processor, combine basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, sea salt, black pepper, and lemon juice. Blend until smooth, pausing to scrape down the sides if necessary.
03 - Return the drained pasta to the pot. Add pesto and a splash of reserved pasta water. Toss until all noodles are evenly coated, adding more water for desired sauce consistency.
04 - Divide the pesto-coated pasta among serving plates. Tear the burrata and place generous pieces over each portion.
05 - Scatter halved cherry tomatoes and fresh basil on top. Drizzle with olive oil and season with additional black pepper.
06 - Present while the burrata remains creamy and cool against the warm pasta.
