How to make
Cook the tagliatelle pasta in salted water according to package directions.
Grate the Parmesan cheese, wash the fresh basil leaves and prepare the Calabrese pesto. I use ready-made in a jar, but you can also make it at home in advance.
When the pasta is almost ready, heat a pan with a little olive oil on the adjacent stove. Fry in it one (or maybe two) cloves of garlic, cut into thin circles.
Reduce the heat, pour in the pesto and Parmesan and stir.
Immediately transfer the tagliatelle to the pan and toss to coat with the delicious sauce.
Divide into two portions, top each with half a scoop of Burrata, being careful when cutting as it is liquid inside.
If desired, you can lightly salt and sprinkle with olive oil. When eating, the cheese is shredded and mixed with the pasta, making the sauce creamy.
Garnish tagliatelle with Burrata with fresh basil leaves for color and flavor.
Quick, easy and delicious!
* The basic recipe for pesto Calabrese is with roasted red peppers, parmesan, ricotta, chili pepper, pine nuts, basil, lemon juice. It can also be enriched with fresh or dried cherry tomatoes, onions, a little minced meat.
