Creamy Pesto Cavatappi with Burrata and Turkey

This creamy pesto cavatappi with burrata and turkey is the perfect blend of comfort and sophistication. Tender cavatappi pasta is tossed in a silky pesto and crème fraîche sauce, studded with sweet Roma tomatoes and savory ground turkey, then topped with luscious burrata and a golden panko crust. A quick broil gives it that irresistible melty, crispy finish.

Ready in under 30 minutes, this dish is ideal for a cozy weeknight dinner or a special date night at home. The combination of creamy, tangy and crunchy textures will have everyone coming back for seconds. Serve it straight from the oven for maximum enjoyment.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While pasta cooks, in a small bowl, combine panko, 1 TBSP olive oil, ½ tsp salt and pepper. Adjust oven rack to top position; heat broiler to high.
4. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until starting to soften, 2-4 minutes.
5. Stir in pesto, crème fraîche, drained cavatappi, ¼ cup reserved pasta cooking water and 1 TBSP butter. Cook, stirring, until coated, 1-2 minutes. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper if desired.
6. Evenly top pasta with panko mixture. Tear burrata into bite-size pieces and arrange on top. Broil on top rack until panko is golden brown and cheese melts, 2-4 minutes. Watch carefully to avoid burning.
7. Divide pasta between shallow bowls and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well.

Can I substitute the turkey?

Ground chicken or pork can be used instead of turkey.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.