Creamy Avocado and Lemon Pasta with Burrata, Pistachios and Basil

Name: Creamy Avocado and Lemon Pasta with Burrata, Pistachios and Basil
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: italian
Ingredients: 400 g spaghetti or linguine; 2 pcs ripe avocados, halved and pitted; 1 pcs garlic clove, peeled; 1 pcs lemon, zested and juiced (approx. 45 ml juice); 60 ml extra virgin olive oil; 20 g fresh basil leaves; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 2 pcs burrata balls (approx. 125 g each), drained; 40 g shelled unsalted pistachios, toasted and roughly chopped; 10 g fresh small basil leaves for garnish; 1 tbsp extra virgin olive oil for drizzling

By Culiora

Creamy Avocado and Lemon Pasta with Burrata, Pistachios and Basil served on a plate, photographed in natural light

Silky, emulsified avocado blended with fresh lemon and olive oil coats al dente pasta in a luscious no-cook green sauce. It is served warm topped with torn, creamy burrata, toasted pistachios for crunch, and fragrant basil leaves.

Servings: 4
Prep time: 15 min
Cook time: 12 min
Total time: 27 min

Ingredients

400 g spaghetti or linguine
2 pcs ripe avocados, halved and pitted
1 pcs garlic clove, peeled
1 pcs lemon, zested and juiced (approx. 45 ml juice)
60 ml extra virgin olive oil
20 g fresh basil leaves
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
2 pcs burrata balls (approx. 125 g each), drained
40 g shelled unsalted pistachios, toasted and roughly chopped
10 g fresh small basil leaves for garnish
1 tbsp extra virgin olive oil for drizzling

Instructions

Bring a large pot with at least 4 litres of water and 1 tablespoon of salt to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, about 9 to 10 minutes.
While the pasta cooks, scoop the avocado flesh into a food processor or high-speed blender. Add the peeled garlic clove, lemon zest, lemon juice, 60 ml extra virgin olive oil, 20 g fresh basil, fine sea salt, and black pepper.
Just before draining the pasta, ladle out about 200 ml of hot pasta cooking water and set it aside. Drain the pasta thoroughly.
Pour 100 ml of the hot pasta water into the blender with the avocado mixture. Blend on high speed for 45 to 60 seconds until completely smooth, glossy, and emulsified, adding an extra splash of pasta water if needed to reach a pourable cream consistency.
Return the drained pasta to the warm pot off the heat. Immediately pour the avocado sauce over the hot pasta and toss vigorously for 1 minute until every strand is thoroughly coated.
Divide the dressed pasta among 4 warm shallow bowls. Tear the burrata balls into halves or quarters and place onto each portion.
Scatter the chopped toasted pistachios and fresh basil leaves over the burrata and pasta, finish with a light drizzle of extra virgin olive oil and a twist of black pepper, and serve immediately.