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A plate of English pea, basil, and pistachio pesto linguine with burrata and a fork.

Burrata Topped English Pea, Basil + Pistachio Pesto with Linguine

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Servings 4
Calories 713 kcal



  • 1 large garlic clove
  • ½ cup fresh steamed peas, cooled or frozen peas, thawed
  • 2 ounces chopped pistachios
  • 2 bunches basil leaves
  • ½ cup extra virgin olive oil
  • 2 ounces grated Parmesan
  • Salt and pepper to taste


  • 12 ounces dry linguine
  • 2 balls burrata, divided
  • crushed red pepper flakes


  • Place garlic and peas into the well of a food processor and pulse about 10 times.
  • Scrape down sides of the bowl, add the pistachios and continue to pulse 6 or 7 times.
  • Add basil leaves and process together, drizzling oil into the mixture with the motor running, until fully incorporated and a thick pesto has formed. Fold in grated parmesan and season with salt and pepper. Set aside.
  • Fill a large pot with water and bring to a boil over high heat.
  • Add a small handful of salt and linguine and boil pasta, stirring occasionally, until al dente, about 6 to 8 minutes.
  • Drain pasta, reserving 1/2 cup pasta water.
  • Scoop pesto into a large mixing bowl and top with linguine. Toss together.
  • Pour reserve pasta water over linguine and pesto and continue to toss together until completely combined. Adjust seasonings.
  • Divide pasta onto serving plates and top each serving with a half ball of burrata and finish with small sprinkle of crushed red pepper flakes. Serve.


Calories: 713kcalCarbohydrates: 71gProtein: 21gFat: 39gSaturated Fat: 7gCholesterol: 13mgSodium: 224mgPotassium: 409mgFiber: 5gSugar: 5gVitamin A: 531IUVitamin C: 9mgCalcium: 204mgIron: 2mg
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