Go Back
Print Pin

Pesto Orecchiette with Prosciutto and Burrata

This quick and easy pasta dish is ideal for long weekdays at home or at camp! The saltiness of the prosciutto and creaminess of the burrata are a classic combination that will leave you wanting more.
Course Main Course
Cuisine Italian
Keyword burrata, pasta, pesto, prosciutto, sunday night pasta
Prep Time 5 minutes
Cook Time 30 minutes
Servings 3

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!

Notes

This recipe serves two to three people, but if you’re me and travel solo, this makes one large serving for dinner and a leftover lunch to be enjoyed the next day cold or reheated.