Beef & Pesto Cavatappi with Burrata

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. • While pasta cooks, in a small bowl, combine panko, 1 TBSP olive oil, ½ tsp salt, and pepper (2 TBSP olive oil and 1 tsp salt for 4). • Adjust oven rack to top position; heat broiler to high.

• 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. • Stir in pesto, crème fraîche, drained pasta, ¼ cup reserved pasta cooking water, and 1 TBSP butter (½ cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until coated, 1-2 minutes. TIP: 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. (If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.)