Gluten-Free Broiled Burrata Pesto Fusilli
with Roma Tomatoes, Crispy Panko & Crème Fraîche
- Milk
- Wheat
- Eggs
Gluten-free fusilli is tossed with sautéed Roma tomatoes, vibrant pesto, and crème fraîche until coated in a creamy, tangy sauce. A seasoned panko topping and torn burrata are layered over the pasta, then slid under the broiler until the breadcrumbs turn golden and the cheese melts into soft, milky pools. It's an elegant yet simple pasta that comes together in under 30 minutes.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Burrata
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
2 unit
Tomato
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 2-3 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 fusilli, 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. TIP: If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.
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 cavatappi, 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. TIP: If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.
Evenly top pasta with panko mixture. Tear burrata into bite-size pieces and arrange on top of pasta.
Broil on top rack until panko is golden brown and cheese melts, 2-4 minutes. (TIP: Watch carefully to avoid burning!)
Divide pasta between shallow bowls and serve.
Divide pasta between shallow bowls and serve.
