350-400g rotini pasta
1 cup reserved pasta water
350-400g Massimo’s sausage meat
Chopped pistachios and fresh basil for garnish
For the pesto:
2 cups packed fresh basil leaves
¼ cup pistachios
1 garlic clove
½ tsp kosher salt
¼ tsp ground pepper
½ – ⅔ cup olive oil
¼ cup shredded parmesan cheese
1 large or 2 small fresh ball(s) of burrata cheese
- To the food processor or blender add fresh basil, pistachios, garlic, salt and pepper.
- Start the food processor or blender and blend until finely chopped.
- Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ – ⅔ cup of olive oil to get a smooth consistency.
- Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper. Add ¾ cup of the pesto to another bowl and add the insides of one large or two small burrata (the creamy stracciatella part) to the bowl as well. Stir together until you get a creamy consistency. Set aside.
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to the package instructions. Save 1 cup of pasta water! Set the pasta aside.
- Heat a large skillet over medium heat. Once hot, add the sausage meat and cook, breaking it up as you cook.
- Once the sausage is cooked through, add the cooked pasta to the pan along with the pesto-cheese mixture and 3/4 cup of pasta water. Gently stir / toss to combine the sauce with the pasta, cooking just a few minutes until the sauce thickens. Taste and adjust seasoning with more salt and pepper if desired and add the rest of the pasta water for an even creamier sauce.
- Remove from the heat and serve right away topped with chopped pistachios and fresh basil
TIPS
- You can use a variety of pasta sizes for this recipe - choose your favourite!
