Tagliatelle with Cherry Tomato Pesto, Burrata, and Pistachios

https://www.noifacciamotuttoincasa.it/tagliatelle-al-pesto-di-pomodorini-burrata-e-pistacchi/
Today, we're sharing a dish with bold, intense flavors: Tagliatelle with Cherry Tomato Pesto, Burrata, and Pistachios. Quick, easy, and full of aroma, these gluten-free tagliatelle are sure to be a hit! This recipe was inspired by a wonderful Cookpad event where four authors (Enzo, Tania, Roberta, and us) and a staff member (Laura) cooked together live. We chose to make fresh tagliatelle with turmeric and timur pepper, tossed with a pesto made from confit cherry tomatoes, pistachios, and burrata, plus fresh basil for extra freshness and flavor. The dough, made with rice flour, felt great to work with; after resting for about 20 minutes, it rolled out into a thin, workable sheet. While having fun together, we made the pesto: a base of confit cherry tomatoes and burrata, with pistachios and a little extra-virgin olive oil. We used fresh basil, sweet smoked paprika, nutmeg, and lemon zest for an aromatic touch!
Tagliatelle with Cherry Tomato Pesto, Burrata, and Pistachios
https://www.noifacciamotuttoincasa.it/tagliatelle-al-pesto-di-pomodorini-burrata-e-pistacchi/
Today, we're sharing a dish with bold, intense flavors: Tagliatelle with Cherry Tomato Pesto, Burrata, and Pistachios. Quick, easy, and full of aroma, these gluten-free tagliatelle are sure to be a hit! This recipe was inspired by a wonderful Cookpad event where four authors (Enzo, Tania, Roberta, and us) and a staff member (Laura) cooked together live. We chose to make fresh tagliatelle with turmeric and timur pepper, tossed with a pesto made from confit cherry tomatoes, pistachios, and burrata, plus fresh basil for extra freshness and flavor. The dough, made with rice flour, felt great to work with; after resting for about 20 minutes, it rolled out into a thin, workable sheet. While having fun together, we made the pesto: a base of confit cherry tomatoes and burrata, with pistachios and a little extra-virgin olive oil. We used fresh basil, sweet smoked paprika, nutmeg, and lemon zest for an aromatic touch!
Cooking Instructions
- 1
Start by preparing the confit cherry tomatoes. Mix equal parts sugar and salt, then add sweet smoked paprika, wild thyme, and lemon granules. Stir to combine, then use this mixture to season the halved cherry tomatoes. Place them cut side up on a baking sheet lined with parchment paper. Bake at 250–265°F (120–130°C) with convection for about 2 hours, checking occasionally to make sure they don't dry out too much—they should stay soft. Let cool outside the oven.
- 2
Once the tomatoes are ready, make the pasta. Pour the rice flour onto a work surface, add the turmeric and finely ground timur pepper. Mix together, then make a well in the center.
- 3
Add the 2 lightly beaten eggs and 1 tablespoon of extra-virgin olive oil to the well. Mix until you have a soft, compact dough. If needed, add a little water (gluten-free flours absorb more liquid) until the dough is similar in texture to modeling clay. Wrap the dough in plastic wrap and let it rest for about 20 minutes.
- 4
While the dough rests, make the pesto. In a blender cup, combine the confit cherry tomatoes, burrata, and pistachios. Add a little extra-virgin olive oil and blend until you have a coarse paste. Add the basil, nutmeg, and grated lemon zest, then blend again to your desired consistency. Add more olive oil if needed. Transfer to a bowl—any extra is great on crostini.
- 5
Take the dough and roll it out, dusting with rice flour, to your desired thickness (we made it fairly thin, but it's also good thicker). Roll up the sheet and cut into tagliatelle. Cook the pasta in plenty of salted boiling water for a few minutes, just until it floats to the surface. Put some pesto in a nonstick skillet and thin it with a little pasta cooking water. Drain the pasta directly into the skillet and toss well so the sauce coats the tagliatelle.
- 6
To serve, decorate the plate with some pesto, make a nest of tagliatelle, and top with a little burrata, a few confit cherry tomatoes, and some crushed pistachios.
This is a delicious, inviting dish with vibrant colors. The intense flavors blend into an explosive mix, and with every bite, the freshness of the lemon and timur pepper prepare your palate for the next forkful!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Tagliatelle , Pesto and prawns Tagliatelle , Pesto and prawns
Really easy to make , tasty and everyone will love it . Skanka -
Spicy Pesto Burrata Pasta 🍝 Spicy Pesto Burrata Pasta 🍝
This spicy pesto pasta recipe adds such a nice kick to a classic basil pesto ! Great for a weeknight dinner with no heavy cream :)) FoodieRandy -
Burrata and Cherry Tomato Gnocchi Burrata and Cherry Tomato Gnocchi
My favorite gnocchi recipe and so easy for anyone to recreate! Sophie Lightning -
Burrata with prosciutto, honey-poached apple, and walnuts Burrata with prosciutto, honey-poached apple, and walnuts
If you've never eaten burrata before, it's hard to describe what you're missing. Imagine mozzarella, but fresher, creamier, and more delicate than any mozzarella you've ever had. And there's a thin, edible pouch holding all the goodness together. Simply put, eating burrata is like eating a cloud of milk. Because it has such a neutral taste, burrata goes well with many, many things. For this dish, honey-poached apples were added for sweetness, walnuts for texture, and prosciutto for a delicious meaty funk. Robert Gonzal -
Burrata Toast with Tomato Jam and Lap Cheong Burrata Toast with Tomato Jam and Lap Cheong
An East meets West breakfast that’s healthy, satiating, and simple to make Kat Truong -
Charred Broccoli and Jalapeño Pepita Pesto Pasta Charred Broccoli and Jalapeño Pepita Pesto Pasta
This charred broccoli and jalapeño pesto pasta packs smoky heat, nutty pepitas, and fresh herbs into a bold, vibrant sauce. Crispy shallots on top add crunch and depth, turning a simple pasta into something unforgettable. HE COOKS® -
Sig's Tagliatelle with Mushrooms and Spinach Sig's Tagliatelle with Mushrooms and Spinach
I was just thinking of flavours that I like together, I wanted to create a pasta recipe with them .They worked out well . Sigrun -
🇮🇹 Vegetarian Pesto 🇮🇹 🇮🇹 Vegetarian Pesto 🇮🇹
Many people don’t know this but store bought pesto is actually not vegetarian.The reason is because of the Parmesan cheese in it. Original Parmesan cheeses is made with rennet, an enzyme obtained from the stomach lining of slaughtered calves.However, there are several companies who have made their mission to provide rennet-free cheese options. BelGioioso and Tillamook are some of them.Depending on where you live, you can find vegetarian Parmesan cheese available at local grocery stores or online. Just search up “rennet-free” or “ vegetarian” Parmesan cheese near me.You will notice that non of the nutty and bold flavor of the cheese is altered by the absence of rennet, so the pesto will taste just as rich.NOTES:*Make sure to use Parmesan Cheese label as “vegetarian” or with some indication of no animal rennet. If you aren’t sure, check out the company’s website.#CA2025 Veggie K -
Braised Pork Ragù w/ Mushrooms & Tagliatelle Braised Pork Ragù w/ Mushrooms & Tagliatelle
Ragù or ragoût - does it really matter if it tastes good?One is Italian and the other is French. Both are stew-like and saucy, and both usually involve some form of meat. This one has pork and dances over thick, tender tagliatelle (or it’s wider sibling, papardelle). So we'll go with the Italian: ragù. This is a very modern take on ragù al cinghiale - a hearty wild boar dish that you can find on most menus in Italian hill country between Florence and Rome. We are using pork shoulder in the form of “country style ribs” (which are not ribs at all) and mushrooms and fish sauce to make up for the strong flavor of boar - all balanced by a healthy dose of citrus, basil, and sweet peppers. This dish is teaming with umami flavor and rests nicely on a chewy, wide noodle. Adventurous Cooks -
Pancetta, Split Peas and Cauliflower Tagliatelle Pancetta, Split Peas and Cauliflower Tagliatelle
This Pancetta, Green Split Peas, and Cauliflower Tagliatelle blends crispy pancetta with a silky, roasted cauliflower sauce. A splash of white wine vinegar and Parmesan brings brightness and depth to every bite. HE COOKS® -
Golden Crab Sauce with Tagliatelle Golden Crab Sauce with Tagliatelle
I wanted to combine a creamy crab sauce with my favorite flat pasta, but I've never seen it on a restaurant menu so I made my own. It's so good! This is my favorite pasta dish.Simmer down the tomato sauce in steps 1 and 2 to evaporate much of the liquid in the pan. Even if only 20% of the moisture is left, it should be good. You can make the sauce in advance up to step 2. If you start from step 3 on the following day, it will be lot easier, especially if you are serving guests. If not using store-bought tomato sauce, saute garlic in olive oil, add white wine, basil, oregano, salt and pepper and a soup stock cube to a can of whole tomatoes, and simmer while crushing the tomatoes to make your own! Recipe by Piko mama cookpad.japan -
Asparagus with burrata in the oven Asparagus with burrata in the oven
I got some cheap green asparagus from saturday market and wanted something summery in this long dark winter. I found this recipy in my cook notebook. I think it is from Knorr. I changed it a lot I did not have the right ingredients.😃 Annik B
More Recipes