Creamy Pesto Pasta with Burrata and Crispy Panko

This creamy pesto pasta is the ultimate comfort food with a sophisticated twist. Gluten-free fusilli is tossed in a luscious pesto and crème fraîche sauce, studded with sweet Roma tomatoes, then topped with torn burrata and a crunchy panko crust. A quick broil melts the cheese and toasts the breadcrumbs to golden perfection.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you crave something special without the fuss. Serve it as a satisfying vegetarian main or a decadent side-either way, it’s pure culinary magic.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView 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. Meanwhile, wash and dry the tomatoes. Trim and halve them lengthwise, then cut crosswise into ¼-inch-thick half-moons.
2. Once the water is boiling, add the gluten-free fusilli. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, combine the panko, 1 tablespoon olive oil, ½ teaspoon salt and a pinch of black pepper in a small bowl. Set aside.
4. Adjust an oven rack to the top position and preheat the broiler to high.
5. Heat a drizzle of cooking oil in a large ovenproof skillet over medium-high heat. Add the tomatoes and a pinch of salt. Cook, stirring occasionally, until they start to soften, 2-4 minutes.
6. Stir in the pesto, crème fraîche, drained pasta, ¼ cup of the reserved pasta water and 1 tablespoon butter. Cook, stirring, until the pasta is well coated and the sauce is creamy, 1-2 minutes. If needed, add more reserved pasta water a splash at a time. Season with salt and pepper to taste. (If your skillet isn’t ovenproof, transfer the mixture to a baking dish.)
7. Evenly top the pasta with the panko mixture. Tear the burrata into bite-size pieces and arrange them over the top.
8. Broil on the top rack until the panko is golden brown and the cheese has melted, 2-4 minutes. Watch carefully to avoid burning.
9. Divide the pasta between shallow bowls and serve immediately.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular fusilli or cavatappi. Cook according to package directions until al dente.

What can I use instead of crème fraîche?

Sour cream or full-fat Greek yogurt can be used as a substitute, though the flavor will be slightly tangier.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk to restore creaminess.