Basil Pesto Pasta with Burrata

Bright pops of color and flavor abound with this quick and easy pasta. We highly recommend serving this dinner with garlic bread, or a simple baguette toasted and rubbed with a clove of garlic!

Servings: 4
Kitchen Time: 20 minutes
Allergens: milk, eggs, tree nuts, wheat
Pairs Great With: Cold Brew Tiramisu


Your kit includes: 

  • K&M X Ethan Stowell at Home Fresh Campanelle
  • K&M Basil Pesto
  • K&M Marinated Artichoke Hearts
  • K&M Roasted Tomatoes
  • Pine Nuts
  • Burrata

Pantry items:

  • Salt & Pepper


1. Bring a large pot of salted water (it should taste like the sea!) to a robust boil.

2. Gently loosen the campanelle pasta by shaking, and discarding excess semolina that may fall off. Add pasta to boiling water. This fresh, artisanal pasta will cook to a perfect al dente (a slight chewy bite in the middle) in about 3-4 minutes. Reserve about 1/3 cup of pasta water. Drain the pasta, then return to the pot.

3. While the pasta is cooking, drain the marinated artichoke hearts, and chop the
roasted tomatoes.

4. Add the Basil Pesto to the hot pasta, gently stir to allow the flavors to mingle. Then stir in the reserved pasta water to help the pesto cling to the pasta. Stir in the marinated artichoke hearts, and chopped roasted tomatoes.

5. Season to taste with salt and pepper, then portion pasta into bowls. Garnish by gently tearing the burrata into equal portions over the pasta, and a sprinkling of pine nuts. Enjoy!



K&M X Ethan Stowell at Home Fresh Campanelle (semolina, water, egg), K&M Basil Pesto (basil, canola oil, water, parmesan cheese, garlic, sea salt), K&M Marinated Artichoke Hearts (artichoke hearts, extra virgin olive oil, lemon juice, parsley, chive, garlic, sea salt), K&M Roasted Tomatoes (tomatoes, canola oil, garlic, organic vinegar, salt, spices).

Written by Kitchen & Market