Italian Pesto Pasta with Cherry Tomatoes and Burrata

 "Ingredients:

- 2 cups of fresh basil leaves

- 1/2 cup of Parmesan cheese, grated

- 1/2 cup of extra virgin olive oil

- 1/3 cup of pine nuts

- 2 cloves of garlic, minced

- Salt and pepper to taste

- 500 grams of spaghetti

- 2 cups of cherry tomatoes, halved

- 2 balls of burrata cheese

Directions:

1. Start by making the pesto. In a food processor, combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. Set aside.

2. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta water.

3. Drain the pasta and return it to the pot. Stir in the pesto, adding pasta water as needed until the spaghetti is well coated.

4. Add the cherry tomatoes and toss until evenly distributed.

5. Divide the pasta among serving plates. Top each with a piece of burrata cheese.

6. Serve immediately, garnished with extra basil leaves if desired.

This recipe serves 4 and takes about 30 minutes to prepare and cook. It's a perfect quick and satisfying meal that's both fresh and decadent. The creamy burrata and the tangy pesto blend together beautifully, and the cherry tomatoes add a burst of freshness and a vibrant pop of color.

You can switch up the veggies depending on what you have on hand. Bell peppers, olives, or sun-dried tomatoes would all work well here.

Nutrition Information:

Per serving, this dish contains approximately 745 calories, 30g of protein, 72g of carbohydrates, 39g of fat, 15g of fiber, and 300mg of sodium. 

This recipe is high in fiber and protein, making it a filling meal option. It also provides a good amount of vitamin C from the cherry tomatoes, as well as calcium from the Parmesan and burrata cheese.

Cooking Tips:

- Be sure to reserve some pasta water before draining the spaghetti. The starchy water will help the pesto adhere to the pasta.

- Don't overcook the pasta. It should be al dente, or firm to the bite, which will give the dish a nice texture.

- You can make the pesto in"