Broiled Burrata Pesto Fusilli

🥘 Ingredients

• black pepper
• burrata
  8 oz
• butter
  1 tbsp
• cavatappi
• cavatappi pasta
  14 oz
• crème fraîche
  4 tbsp
• olive
• olive oil
  1 tbsp
• panko breadcrumbs
  1 c
• pesto
  1/2 c
• salt
  ½ tsp
• tomatoes
  4 unit

🍳 Cookware

• small
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons.

   tomatoes: 4 unit
2. 

   2

   Once water is boiling, add cavatappi pasta to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve the amount ½ cup pasta water (1 cup for 4), then drain. While pasta cooks, in a small bowl, combine panko breadcrumbs , olive oil , salt , and black pepper . Adjust oven rack to top position and heat broiler to high.

   cavatappi pasta: 14 oz, panko breadcrumbs: 1 c, olive oil: 1 tbsp, salt: ½ tsp, black pepper
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring, until starting to soften, 2-4 minutes. Stir in pesto , crème fraîche , cavatappi (drained) , and butter . Cook, stirring, until coated, 1-2 minutes. Taste and season with salt and pepper if desired.

   olive, tomatoes, pesto: 1/2 c, crème fraîche: 4 tbsp, cavatappi, butter: 1 tbsp
4. 

   4

   Top pasta evenly with the panko mixture. Tear burrata into pieces and arrange. Broil on top rack until panko is golden and cheese melts, 2-4 minutes. Divide pasta between shallow bowls and serve. Divide pasta between shallow bowls and serve.

   burrata: 8 oz