Pasta with arugula pesto, sun-dried tomatoes in oil, and stracciatella

Here is the recipe to prepare a delicious dish of pasta with arugula pesto, sun-dried tomatoes in oil, and stracciatella.

Ingredients

• 320 g of pasta (penne, spaghetti, or your preferred shape)
• 100 g of fresh arugula
• 50 g of pine nuts
• 1 clove of garlic
• 60 g of grated Parmesan cheese
• 100 ml of extra virgin olive oil
• Salt and pepper to taste
• 200 g of sun-dried tomatoes in oil
• 150 g of stracciatella di burrata

Preparation

1. First, prepare the arugula pesto. Wash and dry the arugula thoroughly. Put it in the blender with the pine nuts, garlic clove, a pinch of salt and pepper, and blend everything. While blending, add the extra virgin olive oil in a thin stream until you get a smooth cream. Transfer the pesto to a bowl and mix with the grated Parmesan cheese until well integrated.

2. Put a pot of salted water on the fire for the pasta. Once the water boils, cook the pasta according to the instructions on the package.

3. Meanwhile, drain the sun-dried tomatoes in oil and cut them into small pieces if necessary.

4. Drain the pasta al dente, reserving some of the cooking water. Put the pasta back in the pot, add the arugula pesto and some of the cooking water to mix well and make the pasta creamy.

5. Add the sun-dried tomatoes in oil to the pasta and mix gently.

6. Serve the pasta with spoonfuls of stracciatella di burrata spread over it and a grind of black pepper to taste.

To finish, you can decorate with a few fresh arugula leaves and, if you like, add a sprinkle of grated Parmesan cheese. This dish offers a perfect balance between the slightly spicy flavor of arugula, the aroma of the sun-dried tomatoes in oil, and the creamy sweetness of stracciatella di burrata.

Curiosity

Stracciatella di burrata is a typical cheese from Puglia, and it is a preparation of cream and pieces of shredded mozzarella, famous for its seductive texture and rich, milky taste.