How To Make Pesto Pasta
This pesto pasta recipe is a beautiful blend of homemade pasta and freshly prepared pesto, resulting in a dish that is both rustic and refined. The pasta is made from a mix of semolina flour for chewiness and 00 flour for silkiness, then shaped into traditional orecchiette — little “ear-shaped” cups that perfectly hold the rich, herby sauce. Each step adds depth: garlic is slow-roasted in olive oil for sweetness, basil is quickly blanched for vibrant color and flavor, and pine nuts are gently toasted to bring out their nutty richness.
The finished dish comes together with creamy burrata, crunchy pangrattato (toasted breadcrumbs), and a touch of lemon zest for brightness. Every bite combines the smoothness of pesto, the chew of fresh pasta, the crunch of breadcrumbs, and the creaminess of cheese, making this pasta both comforting and gourmet. It’s a recipe that fills your kitchen with incredible aromas and your plate with layers of flavor.
How To Make Pesto Pasta
Course: MainCuisine: ItalianDifficulty: Medium4
servings35
minutes20
minutes520
kcalIngredients
1 head of garlic
Olive oil (enough to cover garlic + extra for cooking and finishing)
Salt and freshly cracked black pepper
1 ½ cups semolina flour
1 ½ cups 00 flour (or substitute all-purpose flour)
Warm water (about ¾ cup, adjust as needed)
2–3 cups fresh basil leaves (stems removed)
½ cup pine nuts
½ cup breadcrumbs
½–1 cup freshly grated parmesan cheese
1–2 cloves raw garlic (for pesto)
Burrata cheese (for topping)
1 lemon (zest only)
Directions
- Roast the Garlic
Slice the top off a head of garlic to expose the cloves, then place it in a small oven-safe pot. Cover with olive oil, sprinkle with salt and pepper, cover, and roast in the oven until soft and golden. Set aside to cool — this will become the garlic confit for your pesto. - Make the Pasta Dough
Combine semolina flour and 00 flour in a bowl, then pour onto your work surface. Form a well in the center and add warm water. Slowly mix with a fork, gradually incorporating the flour until a dough forms. Knead for about 5 minutes until smooth, then rest the dough in a sealed bag at room temperature for 20–30 minutes. - Prepare the Basil
Remove basil leaves from their stems. Blanch the leaves in boiling water for 15 seconds, then transfer them immediately to a towel-lined sheet to dry. Chill briefly in the fridge to preserve their bright green color. - Toast Pine Nuts and Breadcrumbs
Toast pine nuts in a dry pan until golden, watching closely to avoid burning. In the same pan, add breadcrumbs with olive oil, salt, and pepper, and toast until crisp and golden. Drain on a paper towel. - Blend the Pesto
In a blender, combine basil, roasted garlic confit, a clove or two of fresh garlic, toasted pine nuts, and grated parmesan. Cover with garlic-infused olive oil, add a drizzle of extra olive oil if needed, and blend until your preferred consistency — smooth or slightly textured. Taste and adjust seasoning as desired. - Shape the Pasta
Cut the rested dough into strips. Roll each strip and cut into small pieces. Roll them into balls, then press and flip with a ridged knife to create orecchiette (“little ears”). Dust with semolina to prevent sticking, then set aside on a tray. - Cook the Pasta
Bring a large pot of salted water to a boil. Drop in the orecchiette and cook until they float and are tender but chewy. Drain, saving some pasta water. - Assemble the Dish
Toss the pasta with the prepared pesto off the heat, loosening with a splash of pasta water if needed. Plate generously, then top with a nest of crispy breadcrumbs, torn burrata, a drizzle of olive oil, salt, pepper, and fresh lemon zest. Garnish with basil and serve immediately.
Recipe Video
Notes
- Always mix pesto with pasta off the heat to prevent the sauce from splitting and losing its vibrant green color.
