Pistachio Pesto Burrata Pasta with Crispy Prosciutto

Ingredients

• 10 oz spaghetti or linguine
• 7 oz burrata cheese
• 6 slices prosciutto
• 1/2 cup unsalted roasted pistachios
• 1 cup fresh basil leaves
• 2 garlic cloves
• 1 tsp lemon zest
• 1/2 cup grated Pecorino Romano
• 4 tbsp olive oil
• Salt and black pepper

Steps

1. Take the burrata out of the refrigerator now. Served fridge-cold it stays firm and will not slump into the hot pasta the way it should.
2. Lay the prosciutto slices flat in a cold dry skillet and set it over medium heat, cooking for 4 to 5 minutes until brittle. Starting cold renders the fat evenly instead of curling the slices.
3. Drain the prosciutto on a rack and let it crisp further as it cools.
4. Pulse the pistachios, basil, garlic, lemon zest, and Pecorino in a food processor until coarsely broken down.
5. With the motor running, drizzle in the olive oil until the pesto comes together but still has visible texture. Blending it to a smooth paste loses the point of using pistachios.
6. Bring a large pot of well-salted water to a boil and cook the pasta until just al dente, then reserve a cup of the cooking water and drain.
7. Return the pasta to the pot off the heat and toss with the pesto and splashes of the reserved water until glossy and evenly coated.
8. Never heat the pesto directly; the basil blackens and the oil separates. Divide between plates, tear the burrata over the top, and scatter with the crumbled prosciutto and black pepper.

Allergen note: Contains gluten, tree nuts, dairy, and pork.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.