Pasta doesn’t have to be complicated to be delicious. In fact, some of the best dishes come together with just a few quality ingredients and a dash of creativity. Case in point: my Pesto Orecchiette with Prosciutto and Burrata.
This delightful recipe is proof that you can create a gourmet meal in under 30 minutes, even while soaking up the stunning sunset in Surf City, NC, on a camping trip with your dog. Yes, you heard that right! With a small camp stove and a few pantry staples, you can whip up a meal that’s both hearty and sophisticated.
Ingredients
– Orecchiette pasta (or any pasta you prefer)
– Fresh basil pesto
– Thinly sliced prosciutto
– Creamy burrata cheese
– A sprinkle of Parmesan
Steps to Culinary Bliss
1. Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta until al dente.
2. Crisp the Prosciutto: While the pasta cooks, heat a pan and crisp up thin slices of prosciutto. Set aside to maintain their crunch.
3. Mix with Pesto: Scoop your al dente pasta out of the pot and add it directly on top of your vibrant basil pesto. Use the reserved water to adjust the sauce’s consistency.
4. Assemble the Dish: Plate the pasta, tear burrata over the top, and add the crispy prosciutto. A sprinkle of Parmesan and a few cracks of freshly ground pepper rounds out the dish perfectly.
Looking for more delicious pasta dishes? Browse my full collection of recipes here >
Why You’ll Love It
This dish isn’t just about flavor—though the combination of herbaceous pesto, salty prosciutto, and creamy burrata is a taste sensation. It’s also about simplicity and convenience. Whether you’re enjoying it fresh by the beach or saving leftovers for a cool pasta salad the next day, this recipe adapts beautifully. Just store the crispy prosciutto separately to maintain its texture.
Cooking for one has never been this satisfying. Each bite of Pesto Orecchiette with Prosciutto and Burrata is a reminder that the best meals don’t require hours in the kitchen, just a little love and the right ingredients.
So, next time you’re camping, or simply craving a quick gourmet meal, give this recipe a try. Your taste buds will thank you!
Pesto Orecchiette with Prosciutto and Burrata
Equipment
- 1 pot
- 1 small sauce pan
- 1+ bowl(s) depending on how many heads you're feeding
Ingredients
- 1 ball burrata
- 1/2 box orecchiette pasta cooked to package instructions
- 3 slices prosciutto crisped in a pan
- 1/3 – 1/2 cup pesto store bought
- 1/2 tbsp lemon juice
- 2 tbsp Parmesan cheese
- 1 pinch pepper to taste
- 1 pinch red pepper flakes optional
Instructions
- Bring a pot of salted water to a boil.
- Bring your small pan to medium/high heat.
- Once your pan is to temperature, add your prosciutto slices, one at a time until crispy. Takes about 3-5 minutes per slice depending on the thickness. Once crispy, remove from the pan and place on a paper towel lined plate.
- Add your half box of orecchiette pasta to your salted, boiling water and stir frequently to prevent it from sticking.
- While your pasta is cooking, add roughly ½ cup of store bought pesto to your serving bowl.
- Add the juice of half a small lemon (without the seeds) to your pesto and stir to combine. The lemon juice adds a hint of freshness that makes any store bought pesto taste like it was made that morning — trust me on this.
- Add a pinch of freshly ground pepper and a tablespoon of parmesan cheese to your pesto and lemon juice mixture. Stir to combine.
- When your pasta is al dente, use a slotted spoon to transfer your pasta straight into your pesto mixture. Make sure a little pasta water comes over with your pasta to loosen your pesto. Stir to combine and set aside.
- Top your bowl of pesto pasta with your crispy prosciutto. Slice your burrata ball into as many pieces as you’d like and add to the top of your pasta.
- Add a sprinkle (or five) of parmesan cheese and some freshly ground pepper or red pepper flakes, then serve!
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