Ingredients:

  • 100g Sun-dried Tomatoes, oil-packed, drained (reserving 2 tablespoons of oil)
  • 2 cloves Garlic, minced
  • 50g Fresh Basil Leaves, packed
  • 25g Pine Nuts, toasted
  • 50g Parmesan Cheese, grated, plus extra for serving
  • 2 tablespoons Olive Oil
  • 2 tablespoons reserved Sun-dried Tomato Oil
  • Salt and Black Pepper, to taste
  • 500g Fusilli Pasta (dried)
  • 2 tablespoons Olive Oil
  • 125g Burrata Cheese, 1 ball, drained
  • Optional: Red pepper flakes (pinch, or more to taste)

Instructions:

  1. Heat a dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from pan and set aside to cool.
  2. Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Combine sun-dried tomatoes, garlic, basil, toasted pine nuts, and Parmesan cheese in a food processor. Pulse until coarsely chopped.
  4. Gradually add the olive oil and the reserved sun-dried tomato oil while processing until the pesto is smooth but still slightly textured. Season with salt and pepper to taste.
  5. In the serving bowl, toss the cooked fusilli with the sun-dried tomato pesto, adding a little reserved pasta water if needed to create a creamy sauce.
  6. Divide the pasta among plates. Top each serving with a generous dollop of burrata cheese, extra grated Parmesan cheese, and a sprinkle of red pepper flakes (if using).