Broiled Burrata Pesto Fusilli

🥘 Ingredients

• burrata
  3.5 oz
• crème fraîche
  3 tbsp
• gluten-free fresh fusilli pasta
  7 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• pesto
  3 tbsp
• salt
  1 tsp
• tomato
  2 pieces

🍳 Cookware

• large pot

1. 

   1

   Bring a large pot of water to a boil and season generously with salt . Wash and dry all produce.

   salt: 1 tsp
2. 

   2

   Add gluten-free fresh fusilli pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   gluten-free fresh fusilli pasta: 7 oz
3. 

   3

   Heat olive oil in a large, preferably ovenproof, pan over medium-high heat. Add tomato (halved) and a pinch of salt. Cook, stirring occasionally, until starting to soften ⏱️ 3 minutes .

   olive oil: 1 tbsp, tomato: 2 pieces
4. 

   4

   Return pasta to the pan. Stir in pesto and crème fraîche until evenly coated. Evenly top pasta with panko breadcrumbs . Tear burrata into bite-size pieces and arrange on top of pasta. Place under broiler until panko is golden and burrata melts ⏱️ 2 minutes . Serve immediately.

   pesto: 3 tbsp, crème fraîche: 3 tbsp, panko breadcrumbs: ¼ cup, burrata: 3.5 oz