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With comfort food season upon us, it’s time to pull the pasta out of the pantry. This versatile staple makes for many a great meal, but we’re currently obsessed with pairing pasta with a vibrant sauce and creamy burrata cheese. Easy enough for a lazy weekend, haute enough for having guests over, this no-fuss combo is perfect for just about every occasion. But totes especially good for a potluck, tailgate or late summer/early fall picnic.
If you’ve never tried burrata, you may be wondering what this strange little word really means. An Italian cheese, the outer round is made with mozzarella. The inside is stuffed with cream and straciatella (Italian buffalo milk), making a divinely melty delicacy. Generally available in the deli and cheese section of most grocers, you’ll often find it in pint-sized plastic containers, near the ricotta and fresh mozzarella.
Creamy burrata is best paired with opposite flavors – salty, tangy, tart. In this instance, we've gone with a ready-made sun-dried tomato pesto. Traditional pesto works as well, but the acidic warmth of sun-dried tomatoes offsets the burrata in this pasta salad recipe.
When selecting pasta for burrata, pick something with ruffles and folds, which will catch and hold the burrata cream, so each bite gathers a taste of all flavors. Campanelle was our pasta pick, but fusilli or radiatore are nice selections, as well.
To boil the pasta, follow the directions on the back of the package. But make the task clean and simple by using a pot designed for pasta, such as the Bialetti Pasta Pot. With a deep oval design, the pot is made to accommodate noodles without breaking. And has a twist-and-lock lid with strainer designed right in, so you won’t have a sink full of dirty dishes awaiting you when cooking is through.
When it comes to serving pasta salad, we're suckers for the clean lines and sturdy stylish design of this Emile Henry baker. It's a beautiful addition to any table. And is generously sized, so when it's lasagna night, you'll be able to bake up a big batch without worrying about sauce spillover in the oven.
For the table, we've set ours with deep, low-sided Denby pasta bowls. They come in a variety of colors, with a stunning stoneware finish that makes us feel like we're eating at a French farmhouse. Love these dishes.
With beautiful servingware, plates and pasta pots prepared, it’s time to cook. From start to finish, this recipe takes about 35 minutes. A quick and mellow meal that everyone will surely love. Enjoy!
16 oz campanelle pasta
8 oz sundried tomato pesto
2 tablespoons olive oil
5 oz baby arugula
8 oz burrata cheese
Fresh basil for garnish
In a pasta pot, cook pasta according to package direction. Drain and run under cool water until pasta is room temperature.
Toss pasta with pesto and olive oil. Toss with arugula. Place in a large serving dish.
Cut cheese into small pieces, place across the top of the pasta, tossing lightly to coat. Garnish with fresh basil. Refrigerate until ready to serve.
Note: Also tastes great warm!