Melty burrata. Fresh basil. Tangy sun-dried tomatoes. Perfectly al dente spinach fettuccine. What's not to love in this light yet comforting weeknight-friendly pasta dish?
- 1 jar (8.5 oz) sun-dried tomatoes in oil
- 1 cup fresh basil leaves
- 1/2 cup parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts
- 3 cloves of garlic
- 1/2 tsp salt
- 8 oz burrata cheese, cut into four pieces
- 1 package Taste Republic Spinach Fettuccine
Blend the first seven ingredients (through the salt) in a food processor until thoroughly combined.
Cook and drain pasta according to package instructions.
Toss pasta in sauce and transfer to a large bowl. Top with burrata and garnish with fresh basil. Enjoy!