Packed with tons of veggies, this pesto pasta dish definitely delivers on nutrients and taste! It’s paired with some blistered cherry tomatoes that deliver the occasional burst of sweetness, and it’s topped with a whole burrata(!), fragrant Italian olive oil, sea salt, and chili flakes! And, best of all, it’s Christmas colors (haha)! Feel free to add your own protein (like chicken or shrimp) to make it even more substantial. As this wild year comes to an end, I hope we can all dedicate some time to reflect on all our blessings & lessons we’ve learned along the way. Wishing you all a very merry Christmas with your family and loved ones!!
Recipe:
Prepare Pesto Sauce: Combine 5 cloves of garlic, 2 cups fresh baby spinach, 1 ½ cups broccoli florets (about 1 small head of broccoli, excluding stems), 1 ½ cup fresh basil, ½ cup grated parmesan, 1 tsp Italian seasoning, and 1/3 cup pine nuts in a food processor. Season with salt and pepper to taste. Slowly add in 1/3 – ½ cup chicken stock until the sauce is well emulsified (make sure the consistency is not too thin, so add a little at a time). Note that no olive oil is added here.
Prepare Pasta: Cook your favorite pasta (I like thin spaghetti) in boiling salted water and drain (6-7 min).
Prepare blistered tomatoes: On medium high heat, cook cherry tomatoes in ½ tbsp of olive oil and cook until softened and have just begin to burst (about 5 min); set aside.
Transfer pasta to a large pan and stir in your pesto sauce and ½ cup heavy cream. Stir until well coated and continue to heat over medium low heat for 2-3 min.
Plate and top with blistered cherry tomatoes. Add burrata, cut lengthwise, and garnish with red chili flakes, flaky sea salt, and olive oil.
