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Flavorful Garlic Scape Pesto Pasta Recipe with Creamy Burrata Easy and Homemade

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A quick and delicious garlic scape pesto pasta topped with creamy burrata, perfect for a comforting yet fresh meal that feels homemade and special.

Ingredients

Scale
  • 1 cup chopped garlic scapes (fresh or defrosted if frozen)
  • 1 cup packed fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 12 ounces spaghetti or linguine (dried)
  • Salt for pasta water
  • 8 ounces creamy burrata cheese, torn into pieces
  • Extra toasted pine nuts (optional, for garnish)
  • Fresh basil leaves (for garnish)
  • Freshly cracked black pepper (for finishing)

Instructions

  1. Toast the pine nuts: Heat a small skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant—about 3-4 minutes. Watch closely to avoid burning. Set aside to cool.
  2. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (usually 9-11 minutes for spaghetti). Reserve 1 cup (240 ml) of the pasta cooking water before draining.
  3. Make the pesto: In a food processor, combine chopped garlic scapes, fresh basil, cooled pine nuts, and grated Parmesan. Pulse until coarsely blended. With the processor running, slowly drizzle in olive oil until fully incorporated and smooth. Add lemon juice, salt, and pepper to taste. If pesto seems too thick, add a tablespoon of pasta water to loosen it.
  4. Toss pasta with pesto: Return drained pasta to the pot or a large bowl. Add the pesto and toss gently to coat evenly. Add reserved pasta water a little at a time if needed to get a silky sauce that clings to every strand.
  5. Plate and serve: Divide pasta among plates or bowls. Tear burrata cheese over the top in generous chunks. Sprinkle with extra toasted pine nuts and fresh basil leaves. Finish with a crack of black pepper.

Notes

Do not over-salt at the start; Parmesan and pasta water add saltiness. Toast pine nuts carefully to avoid burning. Pulse pesto instead of blending continuously to preserve texture. Add burrata just before serving to keep its creamy texture. Pesto can be made ahead and refrigerated; bring to room temperature before use.

Nutrition

Keywords: garlic scape pesto, burrata pasta, easy pesto recipe, homemade pesto, spring pasta, creamy burrata, quick dinner, vegetarian pasta

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