This pesto stracciatella pasta came to me the way the best recipes always seem to — over the counter of a cheese shop, from a lovely Italian lady who couldn’t believe I’d never cooked with stracciatella before. I’d tasted it in salads, but she stopped me and said I needed to try it warm, tossed through pasta, with plenty of black pepper. She was right. That’s the whole story behind this pesto stracciatella pasta, and it’s stayed exactly as simple as she described it to me.
What’s more, it fits right in with a couple of other recipes on the site that came to me the same way. My spicy tomato pasta with warm honey-baked ricotta was shared with me over the counter of another gourmet cheese shop, and both dishes remind me of how Italian grandmas cook — good ingredients, minimal fuss, maximum flavour. If you’re after something a little more traditional, my creamy lamb and yogurt pasta is a heartier option, with garlicky yogurt, spiced lamb and chickpeas.
Best of all, this is a “make it and eat it” kind of pasta. It comes together in the time it takes to boil the pasta, and it’s best enjoyed straight away while the stracciatella is still soft and melting through.
Step 1. Cook the Pasta
Bring a large pot of salted water to the boil and cook the pasta tubes until al dente, according to packet instructions. Drain well and tip the pasta into a serving bowl.
Step 2. Toss with Pesto
Add the pesto to the pasta in the bowl and mix generously to coat every piece.
Step 3. Finish with Stracciatella
Pour the room-temperature stracciatella cheese over the top, mix through gently and finish with a generous crack of black pepper.
A FEW THINGS YOU'LL WANT TO KNOW
Why does the stracciatella need to be at room temperature?
Cold stracciatella straight from the fridge won't melt or spread through the pasta properly. Letting it sit out beforehand is what gives you that soft, creamy finish through every bite.
What pasta shape works best?
Pasta tubes like rigatoni or penne are best here — they hold the pesto and catch the stracciatella as it melts through. Long pasta like spaghetti or fettuccine won't give you the same effect.
Can I use a different cheese?
Stracciatella is really the star of this dish, so I'd stick with it if you can find it. Burrata pulled apart at room temperature would be the closest substitute.
Can I make this ahead or reheat it?
It's best made and eaten fresh while the stracciatella is still soft, but it can be reheated gently if you have leftovers.
Crispy schnitzel, rosé sauce, buffalo cheese and pesto — all piled into a toasted roll
This classic buttermilk butter cake is soft, simple, and full of flavour. A no-fuss vanilla tea cake you’ll bake again and again.
