Grammy's Kitchen · Pesto Pasta · Pesto Pasta with Burst Tomatoes and Burrata
One of 66 pesto pasta recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 12% |
| protein add | 50% | 22% |
| aromatics | 3% | 1% |
| vegetables and beans | 138% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound pasta |
| 100 g | 1 cup basil pesto (homemade or store-bought) |
| 227 g | 2 balls burrata cheese (about 8 ounces total) |
| optional toppings: freshly-grated Parmesan, balsamic glaze, or chopped fresh basil | |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 624 g | 2 pints cherry or grape tomatoes (about 22 ounces) |
| 12 g | 4 cloves garlic (minced or pressed) |
| 1 g | 1/2 teaspoon crushed red pepper flakes (or more/less to taste) |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon freshly-ground black pepper |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.